CHEESY HOT DOGS WITH PICKLE-PEPPER RELISH
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
- Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
- Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.
HOT DOGS WITH SPICY PINEAPPLE RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 hot dogs
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion, 1 cup diced bell peppers (red and yellow) and 1 diced jalapeno; season with salt and pepper. Cook, stirring, until tender, 6 to 8 minutes.
- Add 1 cup diced pineapple, 1 tablespoon honey, 1 teaspoon mustard seeds and the zest and juice of 1 lime; cook until thickened, 5 to 8 more minutes. Remove from the heat and add 1/4 cup each chopped cilantro and parsley.
- Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns with the pineapple relish.
HOT DOGS WITH SPICY PINEAPPLE RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
- Preheat grill to 450 to 500 degrees F.
- Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
- Place hot dogs in the buns and spoon pineapple relish on top.
CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
- Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
GRILLED LINK HOT DOGS WITH HOMEMADE PICKLE RELISH
Steps:
- Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
- Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
FLO'S SPECIAL HOT DOG RELISH
Flo's Hot Dogs, is located on Rte. 1 in the seacoast area of Maine, in Capeneddick. This little shack has "THE BEST" hot dogs in the world, and has been serving these hot dogs for years... Standing room only inside where the line goes out the door from the time they open, till the time they close... People order 5-6 hot dogs a piece, if that says anything!!! They serve their hot dogs with this sweet and slightly hot relish along with mustard, or with mayonnaise, or with "The Works" which is all three plus celery salt over the top. I have had the pleasure of eating a few of these dogs in my time, and all I can say is MMM m mmm MMMMMM M! The secret to these FABULOUS Hot Dogs is the relish or "sauce" as some call it... Here is the recipe...
Provided by Lindas Busy Kitchen
Categories Chutneys
Time 8h45m
Yield 10-11 cups
Number Of Ingredients 6
Steps:
- Put onions, and crushed red peppers in food processor or blender. Chop fine.
- Put all ingredients in a big kettle, and heat until it gets hot, stirring as you go.
- Simmer for 8 hours.
- Put in glass jars, and store in fridge, or process in canning jars, following canning procedures.
Nutrition Facts : Calories 751.3, Fat 0.6, SaturatedFat 0.2, Sodium 119.5, Carbohydrate 188.2, Fiber 7.8, Sugar 138.3, Protein 5.1
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