You Found Us HDC
Bath, Ontario     K0H 1G0
Email: YFUHDC@outlook.com
Exceptional Value With Exceptional Quality
In our first year of business, we offered high-quality gourmet dogs for our customers.  We did extensive research on various types of dogs that we thought our customers would like.  Some recipes were practical for an open cart and some were more whimsical in nature.  This page is a compilation of that research that we thought many of you would be interested in and may want to try some of them.
For those of you that may want to book a catering event, we would be glad to do some of these dogs for you. Just contact us to work out the details.
Bacon BBQ Dog
Ingredients
  1. 4 slices bacon
  2. 4 hot dogs
  3. 4 hot dog buns, split
  4. 1/4 cup barbecue sauce
  5. 4 ounces C heddar, grated (1 cup)
Directions
  1. In a large skillet over medium heat, cook the bacon until crisp, 6 to 8 minutes;
  2. let cool, then crumble.
  3.  Meanwhile, cook the hot dogs according to the package directions.
  4. Place a hot dog in each bun and, dividing evenly, top with the barbecue sauce, Cheddar, and bacon.

Tip
For added kick, use pepper Jack in place of the Cheddar.
Bacon Wrapped Dogs with Cheese Sauce
Ingredients
​Cheese Sauce
  1. 2½ cups grated cheddar or tasty cheese, or any other good melting cheese
  2. 1 tbsp cornstarch (corn flour)
  3. 1 can evaporated milk (375g / 12oz)
  4. ½ tsp onion powder (optional - adds extra flavour)
  5. ½ tsp garlic powder (optional - adds extra flavour)
  6. 1 tsp salt
  7. 1 to 2 tbsp milk
Hot dogs
  1. 6 hot dogs (American style - Note 1)
  2. 6 strips of streaky bacon, long enough to wrap each hot dog
  3. 12 toothpicks, soaked in water for 30 minutes
  4. 4 brown onions, peeled and sliced
  5. 1 tbsp oil
  6. 6 soft hot dog buns
  7. Bacon for Garnish
  8. ¼ cup bacon, diced
Directions
Cheese Sauce
  1. Toss together the cheese and cornstarch in a small saucepan.
  2. Add the remaining ingredients EXCEPT the milk and cook over medium heat, whisking occasionally for the first couple of minutes then frequently as the cheese melts. Whisk until the Cheese Sauce is smooth (about 5 minutes).
  3. Remove from the stove and let it cool to room temperature. Whisk vigorously every 5 minutes or so to blend the "skin" that forms on the surface into the Cheese Sauce.
  4. Once it is at room temperature, use the milk to make the consistency suitable for dolloping onto the hot dogs.
Hot Dogs
  1. Trim the edges of the bacon so they wrap neatly without overlapping.
  2. Lay a strip of bacon on a work surface. Place a hot dog on the bacon on the diagonal. Then roll up the hot dog in bacon. Use a toothpick to secure each end. (See photo below)
  3. If you are cooking the hot dogs on the stove or flat iron side of the BBQ, use scissors to trim the toothpicks so they aren't sticking out. (Note 2)
  4. Brush the grill side with oil and drizzle the remaining oil on the flat iron side of the BBQ. Then heat on medium high (or do this in a frypan over medium-high on the stove).
  5. On the flat iron side, add the onion and cook until dark golden brown. Cook the extra Bacon for Garnish at the same time (if using).
  6. On the grill side, cook the hot dogs, turning until nicely browned all over.
  7. Partially cut the hot dog buns. Place a bacon wrapped hot dog in the bun, top with onion, a generous amount of Cheese Sauce and Bacon for Garnish (if using).
Bacon-Wrapped Sonoran Dog
 Salsa  Verde Ingredients
  1. 1 lb. tomatillos, husked and washed
  2. 1 cup chopped fresh cilantro leaves
  3. 3 fresh serrano chiles, seeded and minced
  4. 1 cup minced sweet onion
  5. 2 tsp. minced garlic
  6. pinch of sugar
  7. 1/4 cup freshly squeezed lime juice sea salt
 Dog Ingredients
  1. 4 tsp. mayonnaise
  2. 1 tsp. Tabasco or other hot sauce
  3. Juice of 1 lemon
  4. 4 all-beef wieners (fat ones work better than long ones)
  5. 4 slices extra-thin bacon
  6. 4 torpedo rolls or bolillos
  7. 4 Tbs. warm refried beans
  8. 8 Tbs. chopped avocado (or guacamole)
  9. 4 heaping Tbs. grated Monterey jack or cheddar cheese
  10. 4 Tbs. chopped onion
  11. 4 Tbs. chopped tomato
  12. 4 Tbs. Salsa Verde
Directions

Make the Salsa Verde:
Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:
Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.
Baked Bean Dog
Ingredients
  1. 1 wiener
  2. 1 hot dog bun
  3. 2 Tbsp. w arm baked beans
Directions
  1. HEAT wiener according to package instructions; place on bun.
  2. SPREAD baked beans over wiener.
Banh Mi Dog
Ingredients
  1. 4 hot dogs
  2. 1/4 cup mayonnaise
  3. 1 tablespoon Sriracha or some other hot pepper sauce (such as Tabasco)
  4. 1/2 teaspoon sugar
  5. 4 hot dog buns, split
  6. 1/4 cucumber, thinly sliced
  7. 1 large carrot, shredded
  8. 1/4 cup fresh mint leaves
Directions
  1. Cook the hot dogs according to the package directions.
  2. In a small bowl, mix together the mayonnaise, Sriracha, and sugar.
  3. Place a hot dog in each bun and, dividing evenly, top with the mayonnaise mixture, cucumber, carrot, and mint.

Tip
Try this spicy mayonnaise on turkey sandwiches or in tuna salad.
Chicago-Style Dog
Ingredients
  1. 1 all-beef hot dog
  2. 1 poppyseed hot dog bun
  3. 1 tablespoon yellow mustard
  4. 1 tablespoon sweet green pickle relish
  5. 1 tablespoon chopped onion
  6. 4 tomato wedges
  7. 1 dill pickle spear
  8. 2 sport peppers
  9. 1 dash celery salt
Directions
  1. Bring a pot of water to a boil. Reduce heat to low , place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
  2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
 Chicken-Apple Dogs with Blueberry Ketchup
Ingredients
  1. 2 medium red peppers, cut into thin strips
  2. 1 large white onion, cut into thin strips
  3. 6 chicken-apple sausages, precooked
  4. 6 hot dog buns
Blueberry Ketchup
  1. 2 medium plums, skinned, pitted and chopped
  2. 1 1/2 cups brown sugar
  3. 1/2 cup red wine vinegar
  4. 1 teaspoon ground ginger
  5. 1 tablespoon olive oil
  6. 1/2 teaspoon allspice
  7. 3 tablespoons shallot, minced
    1 1/2 tablespoon fresh lemon juice
    2 cloves garlic, minced
    1 to 2 teaspoons crushed red pepper (optional
  8. 3 cups fresh blueberries
  9. Salt and black pepper
Directions
  1. Make the ketchup: In a heated saucepan, add olive oil. When oil is hot, stir in shallots and garlic; cook 1 to 2 minutes over medium-high heat. Add blueberries, plums, sugar, vinegar, ginger, allspice, lemon juice, and red pepper. Season with salt and pepper to taste. Continue to cook over medium-high heat, stirring frequently, about 5 minutes. Reduce heat to simmer, stirring occasionally, until blueberries have almost entirely broken down and the sauce has thickened, 15 to 20 minutes. Add a final squeeze of lemon juice to brighten the ketchup’s flavor. Stir and then spoon into a bowl or glass jar. Refrigerate until chilled and thickened, about 2 to 3 hours.
  2. When ketchup is almost ready, heat the gas grill to medium-high. (You can also use a grill pan.) Place red peppers and onions either in a fine-mesh grill pan or in an open-face aluminum foil packet on the grill—just so the vegetables don’t fall through the rack. Cook about 10 to 12 minutes, stirring occasionally.
  3. When veggies are almost done, grill sausages 3 to 4 minutes or until heated through. Toast
    the buns on the grill for 1 to 2 minutes on each side. Remove veggies and buns from grill.
  4. Assemble hot dogs: Top them with red peppers, onions and blueberry ketchup.
  5. Note: You can make the ketchup up to several days in advance. Simply store covered and
    refrigerated.
Tip
Red, white and blue are reflected in the grilled red peppers and white onions, along with a playful blueberry, ketchup spread across each sausage. If you want to make this a kid-friendly meal, leave out the crushed red pepper when cooking the fruity condiment.
Chili Cheese Dogs
Ingredients
  1. 1/4 cup extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 1 pound lean ground beef
  4. 1 cup ketchup
  5. 1 teaspoon chili powder
  6. 1 tablespoon prepared yellow mustard
  7. Kosher salt and freshly ground pepper
  8. 4 all beef hot dogs, about 1/2 pound
  9. 4 hot dog rolls
  10. 1/2 cup shredded Cheddar
Directions
  1. To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
  2. For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese
Cubano Dog
Ingredients
  1. 4 hot dogs 
  2. 4 hot dog buns, split
  3. 4 slices deli ham
  4. 4 slices Swiss cheese
  5. 1/2 cup sliced pickles
  6. 1/4 cup spicy brown mustard
Directions
  1. 1. Cook the hot dogs according to the package directions.
  2. Meanwhile, heat grill to medium-high or heat broiler. Top each bun with 1 slice each
    ham and cheese. Grill, covered, or broil until the cheese has melted, 1 to 2 minutes.
  3.  Place a hot dog in each bun and, dividing evenly, top with the pickles and mustard.
Tip
For extra-tropical flair and some crunch, top this hot dog with plantain chips.
Detroit-Style Coney Dog
Ingredients
  1. 4 hot dogs with natural casings
  2. 4 hot dog rolls, sliced
  3. 1 small onion, diced
  4. 1 (10 ounce) can chile sauce without  beans
  5. 4 tablespoons prepared yellow mustard, or to taste
Directions
  1. Preheat an outdoor grill for medium-high heat.
  2. Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
  3. Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
  4. Place hot dogs on buns. Top each w ith chile sauce, onion, and 1 tablespoon mustard, or to taste.
Garden Dog
Ingredients
  1. 4 hot dogs
  2. 2 cups baby arugula (about 1 1/2 ounces)
  3. 1/2 cup pickled beets, cut into wedges
  4. 1 tablespoon olive oil
  5. 1 teaspoon red wine vinegar
  6. kosher salt and black pepper
  7. 4 hot dog buns, split
  8. 1 ounce Parmesan, shaved
Directions
  1. Cook the hot dogs according to the package directions.
  2. In a medium bowl, mix together the arugula, beets, oil, vinegar, and ¼ teaspoon each salt and pepper.
  3. Place a hot dog in each bun and, dividing evenly, top with the salad and Parmesan.
Tip
Use a vegetable peeler to create thin shavings of Parmesan.
Guacamole Dog
Ingredients
  1. 4 hot dogs
  2. 1 avocado, peeled and pitted
  3. 1 tablespoon fresh lime juice
  4. kosher salt and black pepper
  5. 4 hot dog buns, split
  6. 4 small romaine lettuce leaves
  7. 1/4 small red onion, chopped
  8. hot sauce (such as Tabasco), for drizzling
Directions
  1. Cook the hot dogs according to the package directions.
  2. In a medium bowl, mash the avocado with the lime juice; season with ¼ teaspoon each salt and pepper.
  3. Place a hot dog in each bun and, dividing evenly, top with the lettuce, mashed avocado, and onion. Drizzle with the hot sauce.
Tip
For extra Tex-Mex twang, add a dollop of salsa to each dog.
Jerk Chicken Dog
Ingredients
  1.  chicken dog
  2. jerk seasoning
  3. grilled bun
  4. lettuce
  5. jalapenos
  6. a mix of equal parts mango chutney, mayonnaise and jerk sauce.
Directions
Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapenos and
a mix of equal parts mango chutney, mayonnaise, and jerk sauce.
Kobayashi Dog (Japanese Hot Dog)
Ingredients
CUCUMBER RELISH:
  1. 2 cups washed and quartered pickling cukes (or cut into 1/6ths if very large)
  2. 1 1/2 cups peeled shallots
  3. 1 tablespoon thinly sliced Thai chiles (sliced in rounds)
DRESSING:
  1. 1/4 cup castor sugar (superfine sugar)
  2. 1 teaspoon kosher salt
  3. 1/4 cup white vinegar
TERIYAKI SAUCE:
  1. 1 cup Chinese soy sauce
  2. 1 cup brown sugar
  3. 1/4 cup grated fresh ginger
  4. 2 tablespoons mirin
  5. 1 tablespoon ground black pepper
  6. 1 all-beef hot dog, such as Sabrett
  7. 1 hot dog roll, toasted
  8. Store-bought wasabi mayo, for spreading
  9. 1 tablespoons bonito flakes, for sprinkling
  10. 1 tablespoon toasted and shredded nori, for sprinkling
Directions
  1. For the relish: Cut the cucumber pieces lengthwise, and then slice into 1/4-inch-thick triangles. Slice the shallots 1/4-inch thick (a similar size and shape of the cucumbers). Toss the cucumbers, shallots, and chiles in large bowl. (This will make about 4 cups, enough for multiple dogs.) 
  2. For the dressing: Whisk to dissolve the sugar and salt in the vinegar and 1/4 cup water. Pour the dressing over the cucumber mixture to barely cover. 
  3. For the sauce: Combine the soy sauce, brown sugar, ginger, mirin and pepper in a saucepot. Bring to boil, and then bring down to a simmer and cook until the volume is reduced by one-third. Cool before using. (This will make about 1 1/2 cups, enough for multiple dogs.) 
  4. To assemble: Brush the hot dog with some teriyaki sauce. Grill to desired doneness. Place the hot dog in the roll, top with some wasabi mayo, some cucumber relish, the bonito flakes and nori. .
Mac and Cheese Dog
Ingredients
  1. 4 hot dogs
  2. 1/2 cup panko bread crumbs
  3. 1 tablespoon chopped fresh parsley
  4. 1 tablespoon vegetable oil
  5. kosher salt and black pepper
  6. 4 hot dog buns, split
  7. 1 cup prepared macaroni and cheese (boxed, frozen, or homemade)
Directions
  1. Cook the hot dogs according to the package directions.
  2. Meanwhile, heat oven to 350° F. On a rimmed baking sheet, toss together the bread crumbs, parsley, oil, and ¼ teaspoon each salt and pepper. Bake until golden, 4 to 6 minutes.
  3. Place a hot dog in each bun and, dividing evenly, top with the mac and cheese and the bread crumbs.
Tip
For easy prep in this recipe, look for microwavable single-serving packets of mac and cheese at
the supermarket.
Mardi Gras Pepper Weenies with Smoked Bacon & Vidalia Onion Marmalade
Ingredients

Pepper Weenies
  1. 1 -pound package Zatarain's Crawfish, Shrimp, & Crab Boil seasoning mix
  2. 1 (or more) packages hot dogs​

Smoked Bacon & Vidalia Onion Marmalade (makes 6 cups)
  1. 2 to 3 strips bacon
  2. 1 tablespoon mustard seed
  3. 1 /2 cup apple cider vinegar
  4. 1 1 /2 pounds Vidalia onions, diced (about 5 onions)
  5. 1 /2 cup light brown sugar
  6. 1 /4 cup Steen's cane syrup (available at Amazon)
Directions

Pepper Weenies
In a large stockpot, mix 8 quarts water and seasoning mix . Bring to a boil over high heat. Add hot dogs to the pot, and cook according to package directions.
For a party , remove hot dogs from the pot and return the liquid to a boil. Cook additional hot dogs as needed.

Smoked Bacon & Vidalia Onion Marmalade
Preheat oven to 350 degrees. Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy . Remove and chop the bacon into small pieces. Set aside.
Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and get slightly browned. Add the vinegar and remaining ingredients (including the bacon) to the pot. Cover and raise the temperature to medium-high. Allow the onions to sweat on the heat for about 20 minutes, stirring the pot a few times throughout. After 20 minutes, remove the cover and continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 45 minutes to one hour.
Marmalade will last for 2 weeks in the refrigerator and 3 months in the freezer
Mexican Style Dog
Ingredients
  1. 4 hot dogs
  2. 4 hot dog buns
  3. Ketchup
  4. Mayonnaise
  5. Mustard
  6. Sliced pickled jalapenos
  7. Mexican-style potato chips, crushed
Directions
Grill, steam or boil the hot dogs, and then place in the buns.
First, top the hot dog with some ketchup, mayonnaise, and mustard, then top with some pickled jalapenos and crushed chips.
Monte Cristo Dog
Ingredients
  1. 1 tablespoon butter
  2. 1 all-beef hot dog
  3. 1 hot dog bun
  4. 1 slice Sw iss cheese
  5. 2 tablespoons straw berry jam
Directions
Melt the butter in a flat-bottomed pan over medium-high heat. Slice the hot dog lengthwise about 3/4 of the w ay through; place onto the pan w ith the cut-side down along with the hot dog bun. Cook both until golden brown; flip and cook the other side until golden brown. Remove the bun from the pan and spread the strawberry jam over the inside of the bun; set aside. Meanwhile, top the hot dog w ith the slice of Swiss
cheese. Place a lid over the hot dog and continue cooking until the cheese has melted, about 1 minute. Place the hot dog in the bun to serve.
New Orleans Muffuletta Dog
Ingredients
  1. 1 16 oz jar Giardiniera, drained and finely chopped
  2. 1/2 of a 5.75 oz jar Green olives sliced, drained and finely chopped 
  3. Hot dogs
  4. Buns
  5. Ketchup
  6. Spicy Mustard
Directions
  1. Put the Giardiniera (marinated veggies) and olives in a food processor and chop until you have very small pieces. (Optional: Set aside a few olives for topping if you want) This amount makes enough to top about 6 hot dogs.
  2. Grill hot dogs, my guy likes his bun grilled and I don't...so that's up to you.
  3. To build, put the dog in the bun, and then add the mustard and ketchup if you like, and then top with olive mixture.
Peach Salsa Dog
Ingredients
  1. 2 peaches, chopped
  2. 1/2 to 1 jalapeño pepper, chopped
  3. 1/4 cup fresh cilantro leaves
  4. 1 tablespoon fresh lemon juice
  5. kosher salt and black pepper
  6. 4 hot dogs
  7. 4 hot dog buns, split
Directions
  1. In a medium bowl, mix together the peaches, jalapeño, cilantro, and lemon
    juice; season with ¼ teaspoon each salt and black pepper. Let sit for 15 to 20
    minutes.
  2. Meanwhile, cook the hot dogs according to the package directions. Place one on each bun and, dividing evenly, top with the peach salsa.
Tip
Try substituting 2 cups chopped fresh pineapple for the peaches.
Pizza Dog
Ingredients
  1. 4hot dogs
  2. 4hot dog buns, split
  3. 1/2cup marinara sauce
  4. 4ounces fresh mozzarella, sliced
  5. 1/4cup fresh basil leaves

Directions
  1. Cook the hot dogs according to the package directions. Meanwhile, heat grill to medium-high or heat broiler.
  2. Place a hot dog in each bun and, dividing evenly, top with the marinara and mozzarella.
  3. Grill covered, or broil until the mozzarella has melted, 1 to 2 minutes. Dividing evenly, top with the basil.
Salty Dog
Ingredients
  1. 4 hot dogs
  2. 4 hot dog buns
  3. 3 tablespoons yellow mustard
  4. 1/3 cup bread-and-butter pickle slices
  5. 4 slices cooked bacon, crumbled

Directions
  1. Cook the hot dogs according to the package directions.
  2. Split and toast or grill the buns.
  3. Place the hot dogs in the buns and, dividing equally, top with the mustard,
    pickles, and bacon.
Seattle Cream Cheese Dogs
Ingredients
  1. 1/4 cup butter
  2. 1 Walla Walla or other sweet onion, thinly sliced
  3. 1 (4 ounce) package cream cheese
  4. 4 hot dogs, or your favorite sausages
  5. 4 hot dog buns brown mustard sauerkraut (optional)

Directions
  1. Preheat grill or grill pan for medium-high heat.
  2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 5 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
  3. Grill hot dogs until w ell browned. Lightly grill hot dog buns on both sides.
  4. To assemble cheese dogs, spread w arm cream cheese on toasted hot dog bun, add the hot dog or sausage, top w ith onions, mustard, and sauerkraut, if desired.
Steak House Dog
Ingredients
  1. 4 hot dogs
  2. 4 hot dog buns, split
  3. 2 plum tomatoes, sliced
  4. 1/4 white onion, thinly sliced
  5. 1/4 cup steak sauce

Directions
  1. Cook the hot dogs according to the package directions.
  2. Place a hot dog in each bun and, dividing evenly, top with the tomatoes, onion, and steak sauce.
Tip
For extra steakhouse flair, add a bit of crumbled mild blue cheese.
Steamwhistle Hot Dog
Ingredients
  1. 6 all-beef w ieners (225 g)
  2. 6 hot dog buns
  3. 6 Kraft Singles Cheese Slices, cut diagonally in half
  4. 2 Tbsp. Kraft Original BBQ Sauce
  5. 6 slices bacon, cooked
  6. 1/4 cup sw eet pickle relish

Directions
  1. HEAT barbecue to medium-high heat. Grill wieners until done (160ºF).
  2. FILL buns with Singles, weiners and remaining ingredients.

Tip
Substitute with 2 Tbsp. Cheez Whiz Process Cheese Product instead of the Singles.
Serving Suggestion
Serve with fresh fruit and a side salad to round out the meal.

Taco Dog
Ingredients
  1. 8 hot dogs
  2. ½ cup red onion, finely diced Salt and pepper
  3. 1 avocado, pitted, peeled and smashed
  4. 1 tomato, seeded and chopped
  5. Juice of 2 limes
  6. 3 tablespoons chopped cilantro
  7. 1½ cups shredded cheddar cheese
  8. ½ cup salsa
  9. 8 6-inch flour or corn tortillas

Directions
  1. Heat a griddle or grill over medium heat. Bring about ½-inch of water to a boil in a saucepan. Boil the hot dogs until heated through, about 4-5 minutes. Transfer the hot dogs to the grill and cook to crisp up the casings.
  2. Meanwhile, combine the onion with 1 teaspoon of salt and let the salt pull the liquid out of the onions.
  3. Combine the avocado, tomato, lime juice and cilantro. Stir in the onions and any juice that has accumulated. Season to taste with salt and pepper.
  4. Put some salsa and guacamole down the center of each tortilla, leaving a ½-inch border around the edges of the tortilla. Place the hot dogs over the toppings, then top with cheese and wrap the tortilla around the dogs. Use toothpicks to secure the tortillas. Spray with cooking spray and grill for a few minutes on each side until brown and crisp.
Tahini Dog
Ingredients
  1. 4 hot dogs
  2. 1/4 small head red cabbage, finely
  3. shredded (about 2 cups)
  4. 3 tablespoons red wine vinegar
  5. kosher salt and black pepper
  6. 2 tablespoons plain yogurt
  7. 2 tablespoons tahini (sesame paste)
  8. 4 hot dog buns, split
  9. 2 scallions, sliced
  10. 1/4 teaspoon crushed red pepper​
Directions
  1. Cook the hot dogs according to the package directions.
  2. In a medium bowl, mix together the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. In a small bowl, mix together the yogurt, tahini, and 2 tablespoons water.
  3. Place a hot dog in each bun and, dividing evenly, top with the cabbage and yogurt mixtures, scallions, and crushed red pepper.
Tip
Depending on the thickness of your tahini, you may need to adjust the amount of water to get the
sauce to the consistency you like.
Directions
  1. For the relish: Cut the cucumber pieces lengthwise, and then slice into 1/4-inch-thick triangles. Slice the shallots 1/4-inch thick (a similar size and shape of the cucumbers). Toss the cucumbers, shallots, and chiles in large bowl. (This will make about 4 cups, enough for multiple dogs.) 
  2. For the dressing: Whisk to dissolve the sugar and salt in the vinegar and 1/4 cup water. Pour the dressing over the cucumber mixture to barely cover. 
  3. For the sauce: Combine the soy sauce, brown sugar, ginger, mirin and pepper in a saucepot. Bring to boil, and then bring down to a simmer and cook until the volume is reduced by one-third. Cool before using. (This will make about 1 1/2 cups, enough for multiple dogs.) 
  4. To assemble: Brush the hot dog with some teriyaki sauce. Grill to desired doneness. Place the hot dog in the roll, top with some wasabi mayo, some cucumber relish, the bonito flakes and nori. 
  5. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.