Let’s be frank. Americans love hot dogs.
And hot dogs are on our mind because National Coney Island is celebrating 50 years in business and it’s National Hot Dog month.
Whether your favorite is the traditional coney topped with chili, a squirt of mustard and sprinkling of onions or simply plain, we sure do gobble them up. Peak season for hot dog eating is Memorial Day through Labor Day. In those three-plus months, Americans consume a whopping 7 billion hot dogs, according the National Hot Dog and Sausage Council. That’s doggone (I couldn’t resist) mind-boggling.
If you’re looking for a different twist on a hot dog topping, today’s recipe for Manchego Cheese and Garlic Hot Dogs is one of my favorites. The only time involved is making the roasted garlic, but it’s worth it.
And if you want to try a new way of cooking hot dogs, check out tinyurl.com/spiraldog for an easy way to spiral slice hot dogs before you grill them. It’s fun and ensures that little bit of char gets to the entire hot dog.
Manchego cheese and garlic hot dogs
Relish
2large heads garlic, top 1/4-to-1/2-inch cut off
5teaspoons olive oil, divided
1/2cup roasted red peppers from jar, drained and diced
1tablespoon chopped fresh parsley
Kosher salt and ground black pepper to taste
Hot dogs
6grilled hot dog buns or 21/2-inch-wide pieces ciabatta cut to hot dog length and split lengthwise
6grilled all-beef hot dogs
2 ounces Manchego or hot pepper cheese
Sherry wine vinegar or balsamic vinegar
A roasted garlic and red pepper relish replaces the usual pickle on this Spanish-style hot dog. You can substitute pecorino or Asiago for the Manchego.
To prepare the relish, preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Squeeze garlic cloves into small bowl. Mash enough to measure 1/4 cup (reserve remaining garlic for another use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with coarse salt and pepper.
Arrange the hot dog buns on plates. Top each with grilled hot dog, cheese, garlic relish and drizzle of vinegar.
Makes 6 servings
Adapted from Bon Appétit, July 2009 issue.
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