Hot Dogs Italian Stlye Food

ITALIAN HOT DOGS

Steps:

• Grill or broil hot dog.
• Wash peel and cube potato.
• Toss potato in oil, season with salt - pepper.
• Sauté potatoes until fork tender (like home fries or they can be roasted).
• Sauté onion and pepper until tender.
• Place your hot dog in torpedo roll,.
• Top with spicy mustard, potatoes, peppers and onions.
• ENJOY!

CHICAGO-STYLE HOT DOG

Steps:

• 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 set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

ITALIAN HOT DOG RECIPE

Steps:

• Gather the ingredients.
• Prepare a medium (350°F to 375°F) gas or charcoal outdoor grill fire, or indoor grill pan . Lightly oil the grill. Grill the hot dogs, turning frequently until charred on all sides, 5 to 7 minutes. Remove the hot dogs to a platter and keep warm.
• Add about 1/2 inch of oil to a large deep, heavy-duty skillet. Heat to 350 F over medium-high heat. Add the potatoes in batches, if necessary, and fry, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn and continue to cook until golden brown and tender, 2 to 3 minutes longer.
• Drain on paper towels, then sprinkle lightly with salt.
• Remove all but 2 tablespoons of the frying oil from the skillet. Add the onions, peppers, and Italian seasoning. Cook, stirring frequently, until softened, 5 to 7 minutes.
• Return the potatoes to the pan. Adjust the seasoning with salt and pepper.
• Spread some of the mustard on the bread, then place a hot dog on each. Top with the potatoes, onions, and peppers. Finish with extra mustard, if desired. Serve immediately.

SONORAN-STYLE HOT DOGS

Steps:

• Whisk 1/4 cup mayonnaise, 1/2 cup chopped cilantro, 1 tablespoon hot sauce and the zest and juice of 1 lime in a bowl; season with salt and pepper.
• Wrap 8 hot dogs in 1 slice of bacon each; secure with toothpicks and refrigerate 30 minutes. Grill over medium heat, turning, until crispy, 12 to 15 minutes. Split open 8 bolillo or hoagie rolls, spread with butter and grill until toasted.
• Spread a schmear of warm refried beans in each roll, then add a bacon-wrapped hot dog. Top with diced avocados, plum tomatoes and red onion, sliced pickled jalapenos and a squiggly drizzle of the zesty mayo. Add cilantro and more hot sauce.

BRUNO'S ITALIAN HOT DOG

Steps:

• Add olive oil to skillet or saucepan and heat to medium-high temperature.
• Add the sliced onion.
• Stir the onion slices and add salt and brown sugar.
• Stir frequently and cook until onion is soft and caramel colored (about 25 min).
• Wrap each hot dog with 2 prosciutto slices.
• Grill hot dogs until prosciutto is crisp (about 7-10 min).
• Place hot dog in lightly toasted roll.
• Top with provolone cheese and caramelized onions.
• Add roasted red peppers and sprinkle red pepper flakes.
• Finish with tomatoes and salt and pepper to taste.

HOT DOGS ITALIAN STLYE

Steps:

• Hot dogs can be boiled, but grilled is best. Clean and cut the potatoes into large wedges, skin removal is optional, then boil them till almost fully cooked, a fork goes through easily, strain them and finish cooking them on the grill with the dogs adding Olive oil as needed. Don't over boil them or they will crumble. Peppers can be cut smaller, but wedges are good too. Boil the peppers till cooked, this will remove the little sting that they have, if you enjoy that, don't fully cook them. Then the same as with the peppers, move them to the grill, next to everything and finish off their cooking in the olive oil. Take one roll, add a dog, load it up with potatoes and peppers, and there you have an Italian hot dog. Great with a few slices of white American cheese too. Yellow mustard. If you choose to add the onions, just slice thin and grill in the olive oil, no boiling needed.