Santa Rosalia Style Hot Dogs Recipes

SANTA ROSALIA STYLE HOT DOGS

Steps:

• Mix together chopped tomato, onion, cilantro and jalapeno and set aside.
• Preheat grill to medium/high.
• Wrap hot dogs with bacon, securing with a tooth pick.
• Warm hot dog buns and wrap in foil.
• Grill dogs to desired crispness, turning often.
• Serve on buns with assorted condiments.
• ENJOY! :=) .

HOT DOGS A LA ROSE

Steps:

• Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering.
• Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.
• Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.
• Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.
• Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!

SONORAN STYLE HOT DOG

Steps:

• Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
• Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
• Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
• Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
• Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.