Danger Dogs With Spicy Fruit Relish Recipes

HOT DOGS WITH SPICY PINEAPPLE RELISH

Hot Dogs with Spicy Pineapple Relish image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 jalapeño pepper, finely diced
Kosher salt and freshly ground black pepper
1 cup diced fresh pineapple
1 tablespoon honey
1 teaspoon mustard seeds
Zest and juice of 1 lime
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
4 hot dogs
4 hot dog buns

Steps:

Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
Preheat grill to 450 to 500 degrees F.
Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
Place hot dogs in the buns and spoon pineapple relish on top.

JALAPENO DANGER DOG

Jalapeno Danger Dog image

Food truck and Instagram-worthy, these spicy "dogs" are a bit deceiving. What looks like a regular hot dog are really twin cheese-and-sausage-stuffed jalapenos that have been wrapped in bacon and grilled. A chipotle mayo doubles the spice.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Number Of Ingredients 9

Ingredients

1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons chipotle in adobo sauce
4 ounces pepper jack cheese, cut into 2- by 1/4- inch sticks
6 large jalapenos, halved, stemmed, ribs and seeds removed
8 ounces fresh hot Italian sausage, casings removed (from about 2 sausages)
12 strips bacon
6 hot dog buns
Chopped scallions, for topping

Steps:

Prepare an outdoor grill for medium heat. Stir together the mayonnaise, sour cream and chipotle in a adobo in a small bowl. Refrigerate it while you make the danger dogs.
Put 1 cheese stick into each jalapeno half, then fill with some sausage, pressing in and making sure the cheese is fully covered. Tightly wrap each jalapeno half in a strip of bacon, pressing it firmly so the bacon sticks to the chorizo.
Grill the jalapenos cut-side down, moving as needed to avoid flareups, until the bacon on the bottom is brown and crispy and the sausage is cooked, about 10 minutes. Flip and continue to cook until the bacon on the other side is brown and crispy, another 10 minutes (to keep the melted cheese from leaking out, do not flip again). Put 2 grilled jalapenos in each bun, top with the spicy mayonaise and sprinkle with scallions.

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