ISO recipes that use hot dogs
- mabziegurl Aug 2, 2006 02:07 AM
I only like all beef hot dogs preferably the good stuff.. i'm not fond of the mixed meat hot dogs at all. My brother went with me to the store and he was like these hot dogs are 50 cents as opposed to your gourmet hot dogs. He was like how do you know mixed meat doesn't taste good, and I don't remember when I made that decision, so I said how about we go with a different brand, slightly more expensive 79 cents and I've heard of the brand before. He said okay. We bought 79 cent hot dogs, and they tasted horribly bad, like bologna (i can't stand bologna and then i remembered why i don't like mixed meat). My brother thinks they are horrible too. I tried another one several days later and wrapped it in melted cheese hoping to kill the flavor, but it still tasted bad.
We have 5 hot dogs left. Maybe someone has a great hot dog recipe so I don't throw them away... I guess 79 cents isn't too much of a loss but wondering if there is any hope.
Bologna and hot dogs are basically made from the same recipe (someone who works at Sabrett told me this). Two things I do to get rid of excess dogs is to cut them up into baked beans, or in the winter I put them into split pea or lentil soup. Either way, carmelize them first and then deglaze the pan before adding the liquids. If you cut them up small enough you shouldn't notice them too much.
My mom used to make teriyaki hot dogs with the cheap dogs. Carmelize sugar and shoyu with a little grated ginger. Cut up the hot dogs in wheels and add to sauce. Boy that brought back memories... lol
If you simply think of frankfurters as a garlicky fine-textured sausage -- which is, after all, what they are -- you basically can use them in any recipe that envisions the same. I use them all them in lieu of other sausages. Brown well in the pan, and then use or store for future use; I normally slice thin on a bias (wide or short, depending on what I want). I happily use them with pasta, shock of shocks, with all manner of sauces, as well as in salads. Summer is when I am most apt to do this because I tend to use meat more as a condiment during this time of year, and sausages are by far the best way to do that as they give the most bang for the buck on many levels.
Here is a recipe from my poverty-struck college years that carried over into later life as one of my last-dinner-before-payday dinners.
HOT DOGS PAPRIKASH
Your leftover hot dogs
4 slices bacon, chopped
1 medium onion, chopped
5 cups raw potato, diced
3/4 cup water
1 Tablespoon Paprika (more if desired)
1 1/2 teaspoons vinegar
salt to taste
Fry the bacon in a heavty skillet. When crisp, remove it and set aside.
Add the onions to the bacon fat and cook until tender.
Add the potatoes, vinegar, and the water.
Stir in the paprika and salt and let simmer for 5 minutes.
Quarter the hot dogs. Add them and the bacon, cover, and simmer 15 to 20 minutes.
I also have a recipe for Hot Dogs Au Vin if anyone is interested.
If you don't like the hot dogs (after 5 years...), I'm not certain any recipe will redeem them and may just waste other ingredients. To waste the minimum, you might have used the rest to perfect a corn dog recipe. With tasty, but not high class, hot dogs I enjoy them in arroz con pollo in moderation -- find a Columbian recipe and use the hot dogs in place of chorizo and if you want you can use ketchup in place of hogao to make it truely low-brown (but tasty) version. To reduce a strong flavor (for instance beef heart and sage) in the product, you can cook the hot dogs in sauce -- Brazilian hot dogs are often sliced and cooked in tomato sauce with onions, and then served with a garnish of potato sticks on top.
brown them in a pan
then three dozen clams
add parsley and lemon juice before serving
Ok, we all know that the original hot dogs that were the subject of this post are long gone.
But periodically we end up with leftover dogs thanks to scout camping trip leftovers. Top treatments: (1) feed to a kid for sack lunch; (2) Frankfurters paprika - a recipe my mom cut out of a mag circa 1965 (like this http://simplyrecipes.com/recipes/fran...); (3) cut up small and fried with left over rice and veggies, as suggested by PaulF upthread; and (4) donate to the animal shelter where they use them for dog training.
Toad in a Hole .....
Essentially a quality sausage inside a jacket of puff pastry. There are dozens (perhaps hundreds) of variations on the theme. Do a Google search and have fun.
I like to wrap mine entirely in puff pastry ... choice is your. Herbs, if you'd like to add them, can enhance the flavors.
Sausages or hot dogs wrapped in dough (usually biscuit) is (usually) called pigs in a blanket. There's a current thread on alternative wrappings. In British usage, as I've learned it from cookbooks, toad in a hole uses a Yorkshire pudding (popovers) batter to encase the sausages (e.g. bangers).
If you slice them very thinly and then fry them up in a pan until crispy, they can almost tolerable. Add a little garlic or garlic powder and they can even be yummy.