ITALIAN HOT DOGS
I'm a little Irish girl, who grew up in a big Italian community! These are the absolute best hot dogs I've ever had. Serving size depends on how many dogs you want to make. I'm going to post for 1 serving, you can take it from there.
Provided by Kim Petro
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Grill or broil hot dog.
- Wash peel and cube potato.
- Toss potato in oil, season with salt - pepper.
- Sauté potatoes until fork tender (like home fries or they can be roasted).
- Sauté onion and pepper until tender.
- Place your hot dog in torpedo roll,.
- Top with spicy mustard, potatoes, peppers and onions.
- ENJOY!
Nutrition Facts : Calories 780.2, Fat 44.2, SaturatedFat 7.7, Cholesterol 23.9, Sodium 841.5, Carbohydrate 81.7, Fiber 9, Sugar 10.1, Protein 16.7
HUEY'S ITALIAN SAUSAGE DOG
My adaptation of Huey's Italian version of the classic "hot" dog. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill.
- Blanch the sausages in simmering water until just firm to the touch; drain well.
- Heat 1 tablespoon of oil from the capsicums in a large pan and gently sauté the garlic and onion until they have softened but not browned.
- Add the olives, the capsicums, the tomato cooking sauce and the seasonings. Mix well and cook until thickish. Then stir in 8 torn basil leaves.
- While the sauce is cooking, pan fry the sausages in a thin layer of oil in another pan until they are golden brown.
- Then cut the two baguettes into three pieces about the length of the sausages; make cuts in the centre (but NOT right through) and insert a sausage topped with the sauce inside each piece of the baguette.
- Place on the sausage-filled baguettes on a baking tray, top with cheeses and grill until golden and bubbling.
- Serve with a garnish of basil.
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