August 21, 2012

Beef up topping choices for different kind of dog

Here are five variations of hot dogs worth sampling, from Hawaiian to Vietnamese to Mexican.

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Catch you later, ketchup! Dress up your hot dog with these fresh toppings and you'll never go back to a simple squirt again.

Frank & beans

Place cooked hot dogs in buns with a slice of cooked bacon. Top with warm baked beans, diced white onion and yellow mustard.

Hawaiian dog

Lightly oil pineapple wedges and red onion rounds and grill until tender. Chop and season with sugar, salt and cayenne pepper. Place cooked hot dogs in buns and top with pineapple mixture.

Reuben dog

Combine 1/4 cup mayonnaise, 1 tablespoon each ketchup and sweet pickle relish, and 1/2 teaspoon Worcestershire sauce; season with salt and pepper. Place 4 cooked hot dogs in buns and top with dressing, Swiss cheese and drained sauerkraut.

Mexican charred-corn dog

In a skillet, cook 2 cups corn until browned. Add 2 teaspoons vegetable oil and 2 sliced scallion whites and cook until scallion is tender. Season with salt and pepper. Combine 2 tablespoons mayonnaise and 2 teaspoons lime juice. Place 4 hot dogs in buns and top with corn mixture, lime mayonnaise, crumbled Cotija or feta cheese, and sliced scallion greens. Sprinkle with chili powder.

Banh mi dog

Stir together 2 tablespoons white vinegar and 1 teaspoon sugar until sugar is dissolved. Stir in 2 shredded carrots and 1/2 teaspoon coarse salt; let sit 10 minutes. Place 4 cooked hot dogs in buns and top with mayonnaise, thinly sliced cucumber, carrots, sliced jalapeño and cilantro leaves.

Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit Questions or comments about the column should be sent to:

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