Alas, I grew up, became a foodie, a mother & a Californian. But don’t let any of that fool you. I still craved those dirty dogs…until I made this hot dog recipe.
It has all the good & none of the bad of those dogs of by gone days. And my kids LOVE them.
My ‘dog days’ are not over…they are just better!
Let’s call these Haute Dogs…
The combination of sweet & savory and the textures give major bang to every bite.
For this hot dog recipe use the best dogs you can buy, such as Niman’s Ranch. Compliment the dogs with top quality sharp cheddar & not your average white bread bun. Pair with a creamy red cabbage slaw and hand cut baked fries and you’ll have them barking for more!
- 2 tablespoons (1/4 stick) butter
- 3 cups (generous) thinly sliced leeks (white and pale green parts only)
- 1 green apple, peeled, sliced & cut into thick matchsticks
- 1 teaspoon caraway seeds
- Pinch of ground allspice
- sea salt & pepper
- 1 1/2 cups apple cider
- 1 tablespoon apple cider vinegar
- 6 grilled hot dog buns or brioche-style oblong rolls
- Dijon mustard to taste
- 6 grilled all-beef hot dogs
- 2 ounces sharp cheddar cheese, coarsely grated
Melt butter in large skillet over medium heat. Add leeks and apple. Cover; cook until tender, stirring occasionally, about 8 minutes. Mix in caraway and allspice; season with sea salt and pepper. Add cider & vinegar; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 15 minutes.
Arrange buns or rolls on cookie sheet, sprinkle with cheese & broil until a bit toasty & melted. Spread each with mustard if you like. Tuck the dogs in the buns & top with the leek/apple mixture.
So fah’ git a bout the street dawgs already, these Haute Dogs are awesome dude ( bi-coastal lingo mash up ).
** Kelly **
Linking up at A Stroll Through Life