Hass Avocado Dog
Ingredients:
hot dog (we use Applegate Farms dogs)
hot dot bun
1/4 cup diced onions
5 cherry tomatoes, halved
1/2 ripe hass avocado, halved, pitted, peeled and chopped
1/2 lime, juiced
salt, to taste
mayonnaise, to taste
ketchup, to taste
mustard, to taste
hot sauce, to taste
1 tbsp oil
Prep:
In small skillet, heat oil over medium-high heat; add half of the diced onions to pan. Cook onions, stirring frequently until wilted. Reduce heat to low and caramelize onions, stirring occasionally (about 15 minutes); set aside.
Grill hot dogs over medium-hot coals until lightly browned.
Toast bun. Spread mayonnaise, ketchup, and mustard on bun; add hot sauce.
Place hot dog bun and top with grilled onions, tomato, raw onion and avocado. Sprinkle with a little lime juice and salt.
Flyin' Hawaiian Dog
Ingredients:
1 hot dog
1 hot dog bun
2 tbsp diced pineapple
1 strip bacon
1 tbsp mozzarella
2 tbsp dijon mustard
Prep:
Grill hot dog. Toast bun. Spread mustard on bun, add hot dog topped with bacon, pineapple and mozzarella.
The Greek Dog
Ingredients:
1 hot dog
1 hot dog bun
a shmeer of hummus (We used Garlic Lovers')
2 tbsp sliced black olives
2 tbsp feta cheese
2-3 sliced sun dried tomatoes (We used the kind packed in olive oil)
Prep:
Grill hotdog. Toast bun. Shmeer hummus on bun, add hotdog, then olives, feta and tomatoes.
Reviews:
Tanya -- My favorite was the Flyin' Hawaiian, followed by the Hass Avocado Dog, then the Greek by a distant third.
Jason -- I liked everything we made. I didn't try Greek... I'm not a big black olive fan.
Olivia -- Loved the Avocado Dog. Hated the Greek thing. I spit it out on my plate. Yuck! I don't like pineapple, so I didn't try Dad's.
Hannah and Miranda are purists. They had Naked Dogs. Just the way Anthony likes 'em.
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