Recipes for National Hot Dog Day!

July 23, 2014

HotDogs

It’s National Hot Dog Day today… and let’s be “frank,” the best way to celebrate is with our amazing recipes! Bob and Randy Harmon and Chef Johnny McAdams went to ABC 4′s Good Morning Utah this morning to show them how to make a “Chicago Dog” and a “Bacon Wrapped Dog.”

Click HERE if you want to watch the segment or simply check out the recipes below!

Chicago Dogs & Bacon Wrapped Chili Dogs
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Chicago Dog Ingredients
  1. 8 all beef hot dog
  2. 8 hot dog buns
  3. ½ C. yellow mustard
  4. ½ C. sweet green pickle relish
  5. ½ C. chopped onion
  6. 32 tomato wedges
  7. 8 dill pickle spear
  8. 16 banana peppers
  9. 1 dash celery salt per dog
Directions
  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and place in bun. Add toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sweet banana peppers and celery salt.
Bacon Wrapped Chili Dog Ingredients
  1. 12 all beef hot dogs
  2. 1 lbs. bacon
  3. 1 lbs. ground beef
  4. 1 lbs. ground pork
  5. ½ C. chili powder
  6. 2 Tbs. garlic powder
  7. 2 Tbs. onion powder
  8. ¼ C. brown sugar
  9. 3 C. chicken stock
  10. 1 C. ketchup
  11. Salt and pepper to taste
  12. 4 C. shredded cheese
  13. 12 buns
Directions
  1. In a large pot, brown the ground meats and spices together. Add the brown sugar, chicken stock and ketchup. Bring to a boil over medium heat. Turn the heat down and reduce. Salt and pepper to taste. Wrap the hot dogs with a slice of bacon, use a tooth pick to secure the bacon to the hot dogs. Cook at 375º F for 13 to 15 minutes or until the bacon has reached your desired crispness. Allow the dogs to cool for 5 to 6 minutes then place in a bun and cover with chili and cheese.
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