With great toppings, hot dogs go gourmet

Ecuadorian Street Dog is topped with two kinds of salsa and fresh cilantro.
Ecuadorian Street Dog is topped with two kinds of salsa and fresh cilantro.

Behold, the humble hot dog. Tucked into a tender split bun and slathered in mustard and relish, the Americanized sausage is as sure a sign of summer as any picnic dish.

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Food styling/KELLY BRANT

Breakfast Dog features American cheese, yellow mustard, a fried egg and crumbled bacon.

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Food styling/KELLY BRANT

ArkaMexican Charred-Corn Dog combines charred corn and green onions with a chile-lime mayonnaise.

We grill them, we fry them, we dip them in batter. Hot dogs appease picky toddlers and beer-guzzling ballpark dwellers alike.

But that doesn't mean they can't go gourmet. In Little Rock, the chefs of At The Corner serve up locally made hot dogs topped with slaw, pickled red onions and tangy lemon curd. From the window at the Hot Rod Wieners food truck, dogs are served Greek-style with marinated cucumber, tomatoes and feta or Italian-inspired with marinara, provolone, pepperoni and basil.

Experimenting with upgraded hot dogs is easy at home, if you start with the right ingredients.

"There are two things you must have to call something a hot dog: a bun and a sausage," Russell Van Kraayenburg, author of Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments, writes. "But for a good hot dog, you need a third component: toppings."

THE BUNS

As Van Kraayenburg says, there's nothing wrong with those packages of soft white hot dog buns you'll find at the grocery store. Doctored up with a little butter and toasted, those basic buns can be a worthy vehicle. But if you're looking for an upgrade, try eschewing the bread aisle in favor of the bakery. White or wheat hoagie rolls can provide a sturdy alternative.

THE SAUSAGE

The first rule: Ditch the mystery meat. Scott McGehee, executive chef for Yellow Rocket Concepts, says the extra pennies spent on all-beef hot dogs are worthwhile. At Kroger, try the 100 percent beef varieties by Hebrew National or Nathan's. Stopping by Whole Foods? Look for Applegate Natural Uncured Beef Hot Dogs. For a super-fresh option, check with a local butcher, like Hillcrest Artisan Meats in Little Rock or Ozark Natural Foods in Fayetteville, about their selection of housemade sausages.

While hot dogs can be boiled, deep-fried, pan-fried, roasted or microwaved, McGehee touts classic charcoal grilling as the ideal method for imparting the right amount of smoky flavor.

"Ideally, I like an 'on the verge of burned' charcoal-grilled dog," McGehee says. "That seems to be the Southern favorite."

Weather keeping you from the grill? Try heating a pat of butter in a saute pan over high heat and pan-fry the dogs until the skin is crisp.

THE TOPPINGS

While a swipe of good mustard or a few spoonfuls of chili and cheese can make a plain hot dog more filling, Van Kraayenburg urges hot dog chefs to think beyond the typical. In Haute Dogs, toppings combinations from across the United States and around the world range from baked beans and slaw to mashed potatoes and french fries. When dreaming up new combinations, look to sandwiches, tacos and burgers for inspiration. That guacamole bacon burger can easily translate to a hot dog, as can the sauerkraut and Russian dressing of a Reuben sandwich.

Try one of the recipes below to get started.

This South American-inspired hot dog gets an extra tang from Salsa Golf, a popular Argentinean condiment.

Colombian Pineapple Dog

For the Salsa Golf:

1/4 cup mayonnaise

1/4 cup ketchup

1/2 teaspoon hot sauce

1/4 teaspoon ground black pepper

For the pineapple relish:

3/4 cup canned crushed pineapple, drained

2 tablespoons finely chopped red onion

2 tablespoons chopped jalapeno

1 teaspoon peeled and grated fresh ginger

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon black pepper

For the hog dog:

4 all-beef or pork hot dogs

4 white hot dog buns

1/2 cup crushed potato chips, such as Lay's

1/2 cup grated cheddar cheese

In a small bowl, combine all ingredients for Salsa Golf. Cover and chill until ready to serve.

In a separate bowl, stir to combine all ingredients for pineapple relish.

Cook hot dogs using preferred method. For each hot dog, open bun and spread a thin layer of Salsa Golf along the bottom. Add cooked hot dog. Top with pineapple relish, crushed potato chips and cheddar cheese.

Makes 4 servings.

Recipe adapted from Haute Dogs by Russell Van Kraayenburg

Ecuadorian Street Dog

For the Aji Sauce:

2 whole jalapenos, stems and seeds removed

3 green onions, white and light green parts chopped

1/2 cup cilantro leaves

1/4 cup chopped white onion

1 lime, juiced

1/2 teaspoon salt

1/2 teaspoon black pepper

For the hot dog:

4 all-beef hot dogs

4 white hot dog buns

1/4 cup mayonnaise

1/4 cup yellow mustard

1/4 cup store-bought salsa verde

1/2 cup cilantro leaves, roughly chopped

In a food processor, combine all ingredients for Aji Sauce and blend until smooth. Transfer to bowl, cover and refrigerate until ready to serve.

Cook hot dogs using preferred method. For each hot dog, open bun and spread thin layer of mayonnaise and yellow mustard along the bottom. Add cooked hot dog. Top with salsa verde, Aji Sauce and sprinkle with cilantro.

Makes 4 servings.

Recipe adapted from Haute Dogs by Russell Van Kraayenburg

Wasabi Dog

For the Wasabi Mayo:

2 tablespoons wasabi powder

1 1/2 tablespoons water

1/2 cup mayonnaise

For the hot dog:

4 all-beef hot dogs

4 sweet hot dog buns such as King's Hawaiian

1 package dried seaweed (nori)

In a small bowl, whisk together wasabi powder and water. Add mayonnaise and whisk until combined. Cover and chill until ready to serve.

Cook hot dogs using preferred method. For each hot dog, place cooked hot dog in bun and top with wasabi mayo and crumbled nori.

Makes 4 servings.

Recipe adapted from Haute Dogs by Russell Van Kraayenburg

Mexican Charred-Corn Dog

For the corn relish:

2 cups corn kernels, fresh or canned (well drained)

1 tablespoon vegetable oil

1/2 cup diced green onion

1/2 teaspoon salt

1/2 teaspoon pepper

For the chile-mayonnaise:

2 tablespoons mayonnaise

1 teaspoon chile powder

2 teaspoons lime juice

For the hot dogs:

4 pork and beef hot dogs

4 white hot dog buns

1/2 cup crumbled Cotija or feta cheese

In a medium skillet over medium heat, cook corn until kernels begin to brown. Add vegetable oil and green onion and cook until tender. Remove from heat and season with salt and pepper.

In a small bowl, combine mayonnaise, chile powder and lime juice.

Cook hot dogs using preferred method. For each hot dog, open bun and spread thin layer of lime mayonnaise. Add cooked hot dog and top with corn relish and crumbled cheese.

Makes 4 servings.

Adapted from Martha Stewart Everyday Food, July/August 2012

Breakfast Dog

4 beef and pork hot dogs

4 eggs

4 white hot dog buns

8 slices American cheese

1/4 cup yellow mustard

4 slices cooked bacon, crumbled

Cook hot dogs using preferred method.

In a small nonstick frying pan, fry eggs individually until whites are firm and yolk is just set or to desired doneness.

For each hot dog, open bun and add two slices cheese and a thin layer of mustard. Add cooked hot dog. Top with one fried egg and crumbled cooked bacon.

Makes 4 servings.

Recipe adapted from Haute Dogs by Russell Van Kraayenburg

Food on 07/01/2015

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