Subj : 7/23 Nat'l Hot Dog Day 5
To   : All
From : Dave Drum
Date : Mon Jul 21 2025 15:08:00

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    Jalapeños; 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
           Salt
      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 jalapeños,
  place them skin-side down on a separate aluminum
  foil-lined baking sheet and lightly drizzle with oil.
  Roast jalapeños 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 jalapeños,
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'd love to own a candy factory.  I'd make a mint!
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