Subj : 9/10 Nat Hot Dog Day - 4
To   : All
From : Dave Drum
Date : Sat Sep 09 2023 11:06:00

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    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
           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 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A thing worth having is a thing worth cheating for." W. C. Fields
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