A summertime fixture. A barbecue must-have.
A July Fourth tradition.
Especially since July is National Hot Dog Month.
The Menu Shoppe has it covered…
creative showcase of classic favorites.
A great menu deserves a great menu cover.
Try these sophisticated specialty dogs.
Manchego Cheese and Garlic Dogs
2 large heads of garlic, top 1/2 inch cut off
5 teaspoons extra-virgin olive oil, divided
1/2 cup diced drained roasted red peppers
1 tablespoon chopped fresh parsley
Coarse kosher salt
6 grilled all-beef hot dogs
2 ounces Manchego cheese, grated
Sherry wine vinegar or balsamic vinegar
6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta or rustic roll, cut to length of hot dogs and split lengthwise
Preheat oven to 400°F. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes. Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.
for the hot dogs:
Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.
git along lil doggie…before all these treats are dog gone…
Not just any dog…but bison hot dogs.
The Cowboy Hot Dog
1 tablespoon olive oil
1 large yellow onion, cut into half moons
6 tbsp. mayonnaise
2 tbsp. spicy brown mustard
4 tbsp. barbecue sauce
1/2 cup shredded white cheddar cheese
6 slices cooked bacon, crumbled
4 potato hot dog buns
Heat oil in a large frying pan over medium heat, add onion, and cook until deep golden and very tender, stirring frequently, about 20 minutes. Meanwhile, heat grill to medium (350°F to 450°F). Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes. Spread buns with mayonnaise and drizzle with mustard and barbecue sauce. Set hot dogs in buns.
Sprinkle cheese on top, followed by caramelized onions and bacon.
NOTE: Find bison hot dogs at highplainsbison.com or Whole Foods Market.
Hot Dogs with Mango Chutney and Red Onion Relish
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard + additional for serving
8 beef hot dogs
8 hot dog buns
Mix chutney, onion, cilantro,
and 1 tablespoon mustard in bowl.
NOTE: Can be made 1 day ahead. Cover; chill.
Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.
…and of course, the all-time favorite…
1/2 cup plus 3 tablespoons all-purpose flour, divided
About 8 cups vegetable oil, divided
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups well-shaken buttermilk
Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour,
2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk. Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
If it’s on the menu…the Menu Shoppe has it covered.
Visit www.menushoppe.com for all of your restaurant needs.