Hot Diggety Dogs Recipes

MY HOT DIGGITY DOG MAC & CHEESE

Steps:

• 1. Preheat oven to 350 degrees. Prepare the pasta as directed on the package except drain it at least a minute before aldente. (It will cook further in the oven). Put the cooked macaroni into a good sized baking dish and set aside.
• 2. Melt the 6 tablespoons over med-low heat in a sauce pan. Add the flour and stir continually to make the roux. Continue to cook the roux until it starts to brown. A light brown. Add the milk a little at a time while stirring. After all the milk has been added, then add the nutmeg and continue to cook a couple minutes more until well incorporated and sauce looks thicker.
• 3. Once the sauce is thickened, take the pan off the burner and add it and the cheese to the baking dish with the pasta and mix well. Add in the sliced hotdogs and mix.
• 4. The topping: Melt the remaining two Tablespoons of butter and add it to the 1 cup of plain breadcrumbs and mix until the crumbs are covered with the butter.
• 5. Sprinkle the buttered breadcrumbs over the top of the macaroni and bake in the oven, uncovered for 30-35 mins. Should be a little brown and bubbly. Enjoy!

THE BEST HOT DIGGITY CHILIDOG

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Cut the baguette to a length slightly shorter than the hotdog.
• Chef's Note: I like a bit of hotdog sticking out each end... But, that's just me.
• Cut a section off each side of the baguette, lengthwise.
• Cut a trough down through the middle of the baguette, about the thickness of the hotdog, but be careful not to cut all the way through.
• Scoop out the middle section to make the trough.
• Brush the melted butter on the bottom and two cut sides.
• Place in a small pan, over, medium heat.
• Toast the bottom and the two sides, about 2 minutes per side.
• Remove from pan, and place the provolone cheese into the trough.
• Roll the hotdog in the prosciutto ham, and place into the pan, seam-side down.
• Cook over medium heat, rolling the dog in the pan, until the hotdog is hot, and the ham begins to crisp, about 3 - 5 minutes.
• Add the hotdog to the baguette.
• Add the chili.
• Add some mustard.
• Chef's Note: Here's the link to my awesome chili sauce: https://www.justapinch.com/recipes/main-course/beef/absolutely-awesome-hotdog-chili-sauce.html
• Top with the coleslaw.
• PLATE/PRESENT
• Serve with some chips or fries, or just experience it all by itself. Enjoy.
• Keep the faith, and keep cooking.

CONEY ISLAND HOT DOGS

Steps:

• Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
• Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
• Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
• Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
• Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.