National Hot Dog Day

In honor of National Hot Dog Day, I bring you the Atlanta Dog and the Birmingham Dog. These recipes caught my eye in this month’s issue of B-Metro Magazine because they sound amazing but also because of the great styling. I mean, who knew a hot dog could look so fabulous! It makes me want to fire up the grill. Despite the fact that they’re horrible for you, I will admit – I have always, and will always, love a good hot dog. You’ll notice that specialty hot dogs are popping up on the menus of the latest trendy restaurants and bars. Hot dogs are the new thing!

Birmingham Dog
Serves four

6 cups potato chips (such as Golden Flake)
1 cup all-purpose flour, divided
½ cup buttermilk
3 large eggs
¼ teaspoon cayenne pepper
1 large onion, peeled, cut into ¼ -inch thick rounds
cooking spray
¼ cup Alabama barbecue sauce (such as Golden Rule)
2 tablespoons ranch dressing
½ cup slaw mix
4 all-beef hot dogs
4 hot dog buns
sub and hoagie pickle relish (such as Wickles)

Preheat oven to 450F. Line a baking sheet with parchment paper. Pulse potato chips in food processor until finely ground; place in a shallow dish. Whisk together ¼ cup flour, buttermilk, eggs, and cayenne in another shallow dish. Place remaining ¾ cup flour in a paper bag and add onion; shake to coat. Dip each onion ring into buttermilk mixture, then into chip mixture. Arrange onions in a single layer on prepared baking sheets. Spray with cooking spray and bake 16 minutes or until golden and crispy. Combine barbecue sauce and ranch dressing in a medium bowl; add slaw, tossing to coat. Cook hot dogs according to package directions and place in buns. Top with slaw, relish, and onion rings.

Atlanta Dog
Serves four

1 tablespoon butter
1 Vidalia or other sweet onion, thinly sliced
1 cup cola
2 medium peaches, chopped
1 jalapeno, seeded, minced
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
salt and pepper
4 all-beef hotdogs
coarse-grain mustard
4 hot dog buns

Heat butter in a medium nonstick skillet over medium heat. Add onions; sauté five minutes or until translucent and tender. Add ½ cup cola, and cook five minutes, stirring occasionally. Add remaining ½ cup cola; cook 10 minutes, stirring frequently, until liquid evaporates. In a medium bowl, combine peaches, jalapeno, cilantro, lime juice, and salt and pepper to taste. Cook hot dogs according to package directions. Spread mustard onto buns. Place hot dogs in buns and top with onions and salsa.

// recipe and images from B-Metro Magazine, July 2014 // 
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