Grilling season is a hopeful time and nothing could be more symbolic of American ‘esprit de corps’ than hot dogs. Perhaps this season is an excellent time to embrace the Fourth of July as a time of reflection in addition to fireworks and celebratory gatherings. This adaptation of Vincent Price’s Hot Dog recipe works well with any hot dog of your choice. Try it with an old-fashioned ballpark dog, a vegetarian dog, or even a creative vegan take on the traditional hot dog, like Chef Amanda Cohen’s (of Dirt Candy in NYC) vegan broccoli dog. They can be griddled, grilled, or roasted and loaded up with this sauce (recipe below) along with any additional toppings that look appealing. Pair with some Jersey corn, a simple blueberry cake, and a refreshing summer drink.
Adapted from A Treasury of Great Recipes, by Mary and Vincent Price
Sauce Ingredients:
- 4 Pineapple rings (preferably fresh)
- 1 cup Pineapple juice
- ½ small Yellow onion (or small shallot), minced
- ½ cup diced Red bell pepper
- 1 clove Garlic, minced
- ½-1 small Jalapeno, diced (optional)
- 1 Tablespoon grated Ginger (with juice)
- 1 Tablespoon Pomegranate molasses (or traditional molasses)
- 2 Tablespoons rice vinegar
- 2 teaspoons Soy sauce (or gluten- free Tamari)
Hot Dog Ingredients:
- 6 Foot long Hot Dogs
- Oil for the grill or griddle
- 6 Hot Dog buns
Additional toppings (optional): sliced jalapeño, crumbled bacon, sliced scallions, sauerkraut.
Sauce Instructions:
- Preheat a grill to 375 degrees Fahrenheit or heat a griddle over medium-high heat.
- Grill the pineapple rings until charred on both sides, about 3-5 minutes. Coarsely chop and set aside.
- Combine the sauce ingredients in a medium-size saucepan and bring to a simmer.
- Simmer the sauce for 10-15 minutes, until reduced by half.
- Stir in the chopped pineapple and cool.
Hot Dog Instructions:
- Lightly oil the Hot Dogs and grill, turning occasionally, until lightly charred on both sides, about 3-4 minutes per side.
- Nestle one Hot Dog in each of the Hot Dog buns and top with sauce and any additional toppings
Chef Amanda Cohen, of Dirt Candy, the vegetarian restaurant in Manhattan, concocted a wonderful vegan ‘hot dog’ from smoked and grilled broccoli spears. Her method of smoking and then grilling, while relatively simple, is not always convenient for the home cook. For a more manageable alternative, frying quickly in oil before tossing with some of the chutney, is a more manageable alternative for the home cook.
Broccoli ‘Hot Dogs’
PREP: 20 MINS
YIELD: 6 ‘Dogs’
Ingredients:
- 12 Broccoli florets with spears attached (or more for a more generous portion)
- Pineapple chutney
- 2-2 ½ cups of Neutral oil (Avocado, Sunflower, Canola)
- Sea salt, to taste
- Additional toppings (optional): chopped pickled vegetables, sauerkraut, basil, minced fresh garlic.
Instructions:
- Line a large platter or baking sheet with a double layer of paper towels.
- Add enough oil to a large saucepan that it reaches halfway up the sides of a floret when fried.
- Heat the oil on high heat until sizzling hot.
- Fry the broccoli spears in batches, several at a time, without crowding the saucepan.
- Fry on both sides until golden and crispy, about 50-60 seconds per side. They should still be green in places.
- Place on the lined platter and baste with some of the chutney. Sprinkle with sea salt.
- Nestle 2 broccoli spears, florets facing out, in each hot dog bun.
- Top with more sauce and additional toppings.
