Danger Dogs With Spicy Relish Recipes

JALAPENO DANGER DOG

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.

HOT DOGS WITH SPICY PINEAPPLE RELISH

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.

HOT DOGS WITH SPICY PINEAPPLE RELISH

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1/2 cup diced red onion, 1 cup diced bell peppers (red and yellow) and 1 diced jalapeno; season with salt and pepper. Cook, stirring, until tender, 6 to 8 minutes.
• Add 1 cup diced pineapple, 1 tablespoon honey, 1 teaspoon mustard seeds and the zest and juice of 1 lime; cook until thickened, 5 to 8 more minutes. Remove from the heat and add 1/4 cup each chopped cilantro and parsley.
• Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns with the pineapple relish.