Creative topping ideas for 4th of July hot dogs

Food blogger Debbie Arnold joined THV11 This Morning to show us the best way to cook hot dogs and gives several ideas for creative toppings

LITTLE ROCK, Ark. (KTHV) -- It's the food we associate with the 4th of July. Yep, we’re talking about hotdogs.  

Food blogger Debbie Arnold joined THV11 This Morning to show us the best way to cook hot dogs and several ideas for creative toppings.

Grill up a bunch of Petit Jean Meats hot dogs, franks or Grillers and allow your guests to use their creativity to kick their dogs up to the next level.

Preparing a hot dog is largely a matter of taste and tradition. Boiling them to death and zapping them in a microwave should never be part of your preparation, however. Hot dogs, franks and Grillers are already precooked so you do not need to overdo the cooking. You are primarily heating them through to bring out the great flavors that are already there.

Heat a pan of water just to boiling. Drop in the desired number of hot dogs and remove the pan from the heat. Cover and let stand 5-6 minutes. Remove hot dogs and drain well on paper towels.

Greek Hot Dog:  Spread toasted bun or a piece of pita bread with tzatziki sauce (purchased or homemade). Top with a Petit Jean Meats Jumbo Griller, thinly cut English cucumber slices, crumbled feta, Kalamata olives and chopped cherry tomatoes.

Mexican Hot Dog: Spread Chipotle-Crema or Chipotle-Lime Dipping Sauce on a toasted bun or flour tortilla. Top with prepared Petit Jean Meats hot dog or Griller, Top with cojita cheese, chopped avocado and pico de gallo. Garnish with a drizzle of crema and a sprinkle of chopped cilantro, if desired.

Chicago Dragged Through the Dogs: Serve boiled Petit Jean Meats Hot Dogs on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.

Caprese Dog: Cut a crusty, toasted demi-baguette in half and slice it down the side (or use your favorite hot dog roll or bun). Tuck in a Petit Jean Meats Jumbo Griller and fresh basil leaves, then top with balsamic ketchup, halved fresh ciliegine mozzarella, halved cherry tomatoes, salt and pepper.

Spicy Thai Hot Dog: Spread buns with a thick layer of purchased or homemade Thai peanut sauce, then top with Petit Jean Meats Beef Franks. Spoon on Asian slaw, and garnish with chopped cilantro, peanuts and jalapeño.

Hawaiian Dog: Line a toasted, whole wheat hot dog bun with warmed Canadian Bacon slices or cooked Petit Jean Hickory Smoked Bacon slices. Top with a Petit Jean Meats hot dog or Griller and pineapple-mustard relish.

Pineapple-Mustard Relish Recipe: 

8 servings

Ingredients

•     2 tablespoons canola oil

•     1/2 cup red onion, minced

•     1/4 cup green peppers, minced

•     1 fresno chili, minced

•     2 cloves, grated garlic

•     1 20-ounce can pineapple rings, grilled, then chopped

•     1/4 cup cider vinegar

•     Zest and juice of 1 lime

•     1 tablespoon whole grain mustard

•     Salt and pepper, to taste

•     2 tablespoons cilantro, chopped

 

Directions

1. Heat a grill to medium-high.

2. Place pineapple rings on the grill until they have char marks, around 2-4 minutes, turning once. Chop and reserve for relish.

3. Heat a saucepan over medium heat. Add oil and sauté onions, green peppers, fresno chili and garlic until soft, about 5 minutes.

4. Add the grilled pineapple, cider vinegar, lime juice and zest, whole grain mustard and season with salt and pepper.

5. Reduce uncovered for 30 minutes on low heat then transfer to a container and let cool.

6. Once the relish is cooled, stir in cilantro.

7. To assemble the hot dog, place a strip of bacon on a toasted bun and place a Petit Jean Meats hot dog, beef frank or griller on top. Spread generously with pineapple-mustard relish. Garnish with minced cilantro, if desired.

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