Kickin Mini Hot Dogs Food

KOREAN SLAW DOG RECIPE

Steps:

• Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
• Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
• Thinly slice the purple & savoy cabbage, and place in a very large bowl
• Peel & shred carrots, and add to bowl.
• Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
• Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
• Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
• Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
• Combine all ingredients and mix thoroughly
• Heat up grill to medium heat (350-400 degrees)
• Score each hot dog 3-4 times on one side
• Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
• If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
• Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

MINI HOT DOGS

Steps:

• .Preheat oven to 200°C and either line a baking tray with paper of lightly grease the tray.
• Slit the rolls from the top, being careful not to cut all the way through.
• Place a cocktail frankfurt in each roll and place on the tray. Sprinkle over some cheese.
• Bake 10 minutes- the cheese should be nicely melted and the frankfurt heated through.
• Serve with tomato sauce/ketchup or mustard on the side. Enjoy!