This summer, ditch the boring bun and common condiments and get creative with your foot-long.
If we’re being frank, the plain old hot dog can get a little boring — especially by the third or fourth cookout of the season. This summer, ditch the boring bun and common condiments and get creative with your foot-long.
Pictured from left: a Greek spanakopita hot dog, an Indian curry hot dog, a taco hot dog and a pizza hot dog.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
The Curry Dog
The Associated Press’ food editor has the perfect recipe for an Indian curry hot dog. It calls for potato buns, paneer, mango chutney and fresh cilantro. Find the full recipe here.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
The Taco Dog
Pile refried beans, tortilla chips, sliced jalapeños, tomato salsa, black olives and shredded cheddar cheese on top of your hot dog for a taco twist. Find the full recipe here.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
Hawaiian, Sweet Peach and Italian Dogs
Create a Hawaiian hot dog using thin slices of pineapple, jalapeño peppers and bacon. The “sweet peach” calls for chopped peaches, barbecue sauce, shaved red onion and fresh cilantro. Wrap your hot dog in salami before throwing it on the grill, then top with pickled peppers and provolone cheese to make an Italian dog. Find more hot dog ideas here.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
The Greek Spanakopita Dog
Break out the pita and top your dog with sauteed spinach, feta cheese and tzatziki to make a Greek spanakopita hot dog. Find the full recipe here.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
The Pizza Dog
Prosciutto, fresh mozzarella, tomatoes and basil make a pizza hot dog. Find the full recipe here.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
Winter Chili Dogs
It doesn’t have to be winter to eat a winter chili dog. Serve each hot dog on top of a bed of mashed potatoes and top them with beans, cheese, sour cream, jalapeños and red onion. Find the full recipe here.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
Hot Dog Dippers
Instead of grilling hot dogs and serving them on buns, try wrapping pizza dough “buns” around the hot dogs and then grilling them. Find the recipe here.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
The Kimchi Dog
Add a Korean twist to your hot dog with a topping of kimchi. An Asian-flavored slaw will also do the trick.
(Photo by Stephen Lovekin/Getty Images for NYCWFF)
Photo by Stephen Lovekin/Getty Images for NYCWFF
The Chicago Dog
Russell van Kraayenburg, author of “Haute Dogs,” admits the Chicago dog, loaded with relish, a dill pickle spear, tomato slices and celery salt, is his favorite. Find a recipe for a Chicago dog here.
(Thinkstock)
Thinkstock
The Gochujang Dog
Gochujang — a thick, Korean chili paste — is made from chili peppers, rice, fermented soy beans and salt. Mix some up with ketchup and spread it on your hot dog bun for a spicy twist.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
The Pig Dog
Of course, you can turn your dogs into pigs by wrapping them in puff pastry. Find the recipe here.
(AP Photo/Larry Crowe)
WASHINGTON — If we’re being frank, the plain old hot dog can get a little boring — especially by the third or fourth cookout of the season.
This summer, ditch the boring bun and common condiments and get creative with your foot-long.
Russell van Kraayenburg, author of “Haute Dogs,” has spent years traveling, eating and experimenting with different ways to dress up the dog. He’s offering his best tips on how you can spice up the picnic staple. So fire up the grill, turn on your imagination and eat with great relish. (Yes, pun intended.)
Beyond the bun
Van Kraayenburg, who has been “quite obsessed [with hot dogs] from a very young age,” says often times he’ll bypass the eight-pack bag of buns and serve his frankfurter in something more interesting.
Naan, the oven-baked flatbread often found in Middle Eastern and South Asian cuisines, makes a great wrap for a hot dog (take it one step further and top the dog off with some curried lentils or saag paneer). Put a French spin on the all-American food and sub out the bun for a baguette.
Or, go completely naked.
“You don’t even have to use a bun,” Van Kraayenburg said. “Just throw a hot dog on a stick and deep-fry it.”
Serve the deep-fried dog alongside some spicy peanut dipping sauce for a Thai-influenced dish, or wrap the hot dog in sticky rice for a sushi-esque treat.
Go global by tapping into toppings
Van Kraayenburg sees the hot dog as a blank canvas.
“It really is the perfect vessel to just throw whatever toppings you want on it,” he said.
And when it comes to toppings, the options are endless. He says some of the best are ones you likely already have on your picnic spread, such as baked beans, pulled barbecue, potato salad and coleslaw.
“I think those foods lend themselves amazingly to be hot dog toppings,” he said. “And of course, you can look to any of your favorite cuisines for inspiration for toppings.”
Prefer to go Italian? Try throwing some sun-dried tomatoes, fresh mozzarella and pesto on your hot dog and serve it in an Italian-style bread bun. Add a Korean twist with a topping of kimchi.
Of course, there’s nothing wrong with sticking to something more familiar. Van Kraayenburg admits the Chicago dog, loaded with relish, a dill pickle spear, tomato slices and celery salt, is his favorite. But he encourages you to experiment with your own taste preferences.
“Try to have some fun with it, and try to see if you can outdo your neighbor with your hot dogs this year. The possibilities are endless,” Van Kraayenburg said.
