I Recommend.......

I often get asked "what kind of hot dog stuffer should I get for my home", or "what kind do you use"?
There are allot of different kinds out there from under $20.00 to over $1000.00. They are all good, but the one which I enjoy using the most is the one below. It is electronic and and you don't have to use one hand to stuff the meat into the machine, it gives you the ability to form the meat as it comes out with both hands.

Hot-Dog-a-Bobs

Great recipe to do with the kids tonight. Have a happy and healthy New Years.

Thread chunks of hot dog on skewers, alternating them with chunks of dill pickle, whole grape tomatoes and defrosted Tater Tots. Spray the grill with cooking spray and grill until the Tots are crisp and the hot dogs are hot. Drizzle with yellow mustard and ketchup and serve.

From Every Day with Rachael Ray

Hot Dog and Pea Soup

1 tablespoon olive oil
1/2 large onion, diced
8 hot dogs, cut crosswise into 1-inch rounds
6 cups chicken stock
2 cups fresh or thawed frozen peas
2 medium potatoes, peeled and diced Salt
2 tablespoons chopped fresh mint leaves

In a saucepan over medium-high heat, add the olive oil and heat. Add the onion and saute until softened, about 5 minutes. Add the hot dogs and cook another 2 minutes, or until the hot dogs start to brown. Add the stock, peas, and potatoes and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes. Season, to taste, with salt. Just before serving, sprinkle with fresh mint.

Recipe courtesy Emeril Lagasse

Hot Dog Places

I am posting a place in the right hand side column for favorite Hot Dog Places.
Send me a e-mail with a link of your favorite Hot Dog Place.I am starting off with the famous Papaya King in NYC

Grilled Hot Dogs w/Mango Chutney and Red Onion Relish

Ingredients

1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. Do ahead. Can be made 1 day ahead. Cover; chill.Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve, eat and enjoy.

Caramelized Onions on My Hot-Dog

I often put caramelized onions on my Hot Dogs. People always tell me that you can only use Vidalia onions to caramelize and put on your Hot Dog. My response is you can use any type you want. I use an assortment of red, yellow and Vidalia's. The way I caramelize them is, I stand the onion up on its roots, slice it down the middle, then lie them face down and slice it thin. Put a little oil in a pan and saute them up (I do not put any thing else in, no sugar, no butter).
I am off to make some Hot Dogs right now.

Who thinks that all hot dogs have to be eaten with everything on them. Can't a hot dog stand on it's own laurels? If you go to Grays Papaya on the upper west side in Manhattan (corner of 72 & Broadway) I think that the only condiment for a hot dog is mustard. I've seen people putting almost everything on a hot dog. I've been to Chicago and they feel the need to put on top of every hot dog a pickle, I like pickles don't get me wrong, but I like them on the side not on top of my hot dog. I want to start a movement for pure dogs, nothing on top only on the side.

John Denver CO

Today's Hot-Dog 12-26-2007

Today I had this Hot Dog. Regular Hot Dog with spicey mustered and sauerkraut. The Hot Dog had nice crunch to it after biting it. The bun was not the best one I had. I made this one on my grill. When you make your Hot Dog, heat the sauerkraut up before you put it on.