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Aug 5, 2012 01:07 PM

New (and really delicious) Takes on Hot Dogs

Any chefs or restaurants come to mind? Any successful, inventive recipes? I know Richard Blais is a pioneer in Atlanta - anyone else? Thanks!

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  1. Monte Cristo dogs are a real departure from the norm. Inventive and tasty.

    simplified recipe here:

    Iron Barley's also does a Reuben dog that sounds pretty darn good.

      1. re: mrbigshotno.1

        OK, so you got me on the bacon wrapped part of the dog!!

        How would you wrap bacon around a hot dog, and cook it in a home kitchen? It's on my list now!

        1. re: Heidi cooks and bakes

          Here in Los Angeles County, the bacon-wrapped hot dog is sold in packages, ready to cook. The label says, "Como en la calle!" The funny thing about that is that bacon dogs are specifically forbidden here as street food, because if you grill it just for the dog the bacon is undercooked by Health Department rules; if you grill it enough to cook the bacon, the dogs are burnt to a frazzle. At home you can just do them in the oven, or microwave (not so good), and if the bacon isn't cooked crisp nobody's going to bust you.

          1. re: Will Owen

            You can still get bacon dogs at street carts... It's just that the cart has to be approved to sell them by the health dept. I just had one last month at a cart in front of the Convention Center. It was a legit cart too - he had his yellow health dept sticker displayed prominently. And there are bacon dogs galore in the Fashion District, although I only saw 1 cart with the yellow sticker on it!

            1. re: boogiebaby

              The policy seems to have changed, then, which is dandy with me. I used to have chats with the health dept. inspector at a street market we were running in Nashville; his pet peeve was the blanket approval of any preparation method for hot dogs, because they are cooked already. Any uncooked meat added to the dogs, however, would change the category. The same explanation was expressed in a newspaper story I read after moving to LA County, the gist of which was that the cooking requirements for bacon made these dogs impossible to be both legal and palatable. However they've gotten past that, I'm in favor of it. Those things are delightful.

            2. re: Will Owen

              guy those sound good WO.
              I'd probably try them with presumptive success in my convection toaster oven.
              oooh, I'll have to try that when this dang fast is o-vuh.

              1. re: iL Divo

                Try it LA style! An LA street dog is a bacon wrapped dog cooked on a griddle then topped with sautéed onions and bell peppers, tomatoes, pickled jalapeños (either sliced or a whole one), mayo, ketchup and sometimes mustard. I always get no tomato. So good!

                My son loves bacon wrapped dogs topped with chili and cheese. Just take a slice of bacon and spiral wrap it around the dog, then grill.

                1. re: boogiebaby

                  thanks boogie- either way > I'm sold

              1. re: mrbigshotno.1

                ooh, they look good! I see bacon dogs on the grill in our future!

          2. The special Crif Dog menu at the cocktail bar PDT in NYC. Top chefs from around NYC will design a Crif Dog specifically for PDT. Crif Dogs by the way are deep fried.

            David Chang does a Chang Dog.

            Chef Daniel Humm did a Humm Dog, bacon-wrapped, deep-fried dog topped with celery relish, melted Gruyere cheese, and black truffle mayo.

            Chef Wylie Dufresne did a Wylie Dog

            Chef Phillip Kirschen-clark did the Van Dog

            Cocktail designer John Deragon created the John-John Deragon which has cream cheese, scallions, and everything bagel seeds.

            There's the Choptank Dog a deep-fried hot dog topped with crab dip, crushed Old Bay chips and pickled jalapeños, with a slice of cheddar cheese tucked underneath.

            Here is the regular Crif Dog menu.

            1. Come to think of it, now I'm remembering that this was a popular '50s food item, probably from a recipe placed by some food-industry PR group in Better Homes & Gardens or Women's Day. You split the dogs lengthwise, not quite all the way through, and insert long slivers of cheese, then wrap each one with a strip of bacon and pin into place with toothpicks. Set into a baking pan and cook in a preheated oven. Added voice of experience: be prepared to mop up all the melted cheese from the bottom of the pan and attempt to get it back onto the dogs somehow …

              My mom used to stuff wieners with mashed potato and bake them. I think mashed potato would work here better than cheese.

              2 Replies
              1. re: Will Owen

                Yep, I remember bacon-wrapped cheese dogs in the 1960s. And the ever-popular mac & cheese topped dog.

                How about a fondue dog on a crispy toasted bun for another retro cheese dog variant?

                1. re: Will Owen

                  The dog, cheese and bacon thing is a Girl Scout Cuisine classic. It dates back at least to the fifties,

                2. I like to steam my dogs in a Japanese Plum Wine. It makes a nice glaze.