• 9/10 Nat Hot Dog Day - 4

    From Dave Drum@1:2320/105 to All on Sat Sep 9 11:06:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mexican Hot Dogs
    Categories: Beef, Pork, Chilies, Vegetables, Breads
    Yield: 8 Servings

    MMMMM--------------------------HOT DOGS-------------------------------
    8 Hot dogs
    8 sl Bacon
    4 Jalape|#os; stemmed, halved,
    - seeded
    2 tb Oil; more for drizzling
    1 sm Yellow onion; thin sliced
    1/2 sm Red bell pepper; thin
    - sliced
    1/2 sm Green bell pepper; thin
    - sliced
    8 Hot dog buns
    Ketchup, yellow mustard and
    - mayonnaise, for serving

    MMMMM-----------------------PICO DE GALLO----------------------------
    3 Plum tomatoes; diced
    1 Avocado; diced
    1/2 sm Red onion; diced
    1/4 c Chopped cilantro

    Set oven @ 400-#F/205-#C.

    Tightly wrap each hot dog with a strip of bacon until
    most of the hot dog is covered. Transfer hot dogs to an
    aluminum foil-lined baking sheet. If using jalape|#os,
    place them skin-side down on a separate aluminum
    foil-lined baking sheet and lightly drizzle with oil.
    Roast jalape|#os until skin starts to blister, about 25
    minutes. Roast hot dogs until bacon is browned and
    starts to ripple, about 30 minutes.

    Meanwhile, heat 1 tablespoon oil in a large skillet over
    medium-high. Add the yellow onion and cook, stirring
    frequently, until it begins to brown and shrinks by
    half, about 10 minutes. Stir in bell pepper and the
    remaining 1 tablespoon oil; season to taste with salt.
    Remove from heat when onions are caramelized and peppers
    are soft, about 20 minutes.

    Make the pico de gallo with avocado: Combine tomatoes,
    avocado, red onion, cilantro and lime juice in a medium
    bowl. Season to taste with salt and set aside.

    Toast buns, if desired. Blot excess oil from the hot
    dogs with a paper towel and transfer to buns. Top with
    onions, peppers and pico de gallo. Drizzle with ketchup,
    mustard and mayonnaise. Finish with roasted jalape|#os,
    if desired.

    TIP: To make these on the grill, soak 16 toothpicks in
    water for 5 minutes to prevent burning. Wrap each hot
    dog with bacon and secure the bacon at each end using a
    toothpick. Grill over low (be careful of flare-ups!),
    turning frequently to avoid overcooking, until bacon is
    browned and crisp.

    By: Kiera Wright-Ruiz

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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