Spicy Mango Hot Dogs With Crunchy Fried Onions Recipes

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SOUR CREAM AND ONION HOT DOG



Sour Cream and Onion Hot Dog image

Provided by Marcela Valladolid

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

4 all-beef hot dogs, cooked
4 potato hot dog buns, buttered and toasted
1 cup sour cream
1 cup crumbled sour cream and onion potato chips
1/2 cup chopped chives
1/2 cup chopped cooked bacon

Steps:

  • Put the hot dogs on the buns. Top each with a quarter of the sour cream, chips, chives and bacon.

BANH MI-STYLE HOT DOGS



Banh Mi-Style Hot Dogs image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 cup julienned cucumber
1 cup julienned carrot
1 cup julienned radish
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
4 scallions, white and light green parts only, thinly sliced
2 teaspoons fish sauce
1/2 teaspoon kosher salt
Juice of 2 limes
4 hot dogs
Butter, as needed
1 baguette, split in half horizontally, then each half cut into 4 bun-size pieces
1/4 cup mayonnaise
8 fresh basil leaves, torn into pieces
1 jalapeno, thinly sliced

Steps:

  • In a large bowl, toss the cucumber, carrot, radish, mint, cilantro and scallions with the fish sauce, salt and lime juice. Let the slaw stand 10 minutes.
  • Preheat a grill to medium-high heat. Butterfly the hotdogs by slicing lengthwise about three-quarters of the way through. Grill the hot dogs until browned and a little crispy, about 3 minutes per side. Butter one side of each baguette piece and toast until golden brown.
  • Spread 1 tablespoon of the mayonnaise on one side of 4 of the baguette pieces. Put a hot dog on top of each, followed by some slaw, torn basil leaves and jalapeno slices. Top with a remaining baguette piece.

CARROT HOT DOGS



Carrot Hot Dogs image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
6 medium carrots, thinner ends trimmed off so that the carrots are the same length as a hot dog bun
6 hot dog buns
Mustard, coleslaw and crispy fried onions, for serving

Steps:

  • Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.
  • Preheat the oven to 350 degrees F and preheat a grill to medium-high.
  • Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw and crispy fried onions.

HOT DOG ONIONS



Hot Dog Onions image

I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!

Provided by Lillian

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons corn oil
1 extra large onion, thinly sliced
1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)
1 teaspoon prepared yellow mustard
1 teaspoon white sugar
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
½ cup water
2 tablespoons tomato paste

Steps:

  • Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 717.3 mg, Sugar 5.7 g

GRILLED HOT DOGS WITH MANGO CHUTNEY AND RED ONION RELISH



Grilled Hot Dogs with Mango Chutney and Red Onion Relish image

Provided by Pam Anderson

Categories     Beef     Mustard     Onion     Fourth of July     Backyard BBQ     Mango     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Steps:

  • Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD_Can be made 1 day ahead. Cover; chill._
  • Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

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