Tasty Variations on the Classic Hot Dog

With the pandemic having limited our ability to attend farmers markets and rounding up sign-ups for our Edible Door newsletter, here’s an appeal to anyone who would like to get some more of Edible Door.

Sign-up is simple and can be found on the edibledoor.com home page. All we need is your email address, and we promise we won’t use it for anything more than the monthly newsletter. Our talented chef Terri Milligan always provides another recipe and here I’ve included her contribution to the May letter.

Hot dogs are a barbeque favorite. They’re inexpensive, can serve a crowd in a snap and require nothing more than a hot grill to cook up.

Once relegated to a simple preparation of hot dog, bun and favorite condiment, this summer favorite has experienced a culinary transformation. Though a simple dog is always welcomed, restaurants are adding clever flavor combinations to create dressed-up versions of this barbeque staple.

Offer a hot dog buffet and let your guests put their culinary creative skills to work by putting together their own wiener creations. From international toppings to semi-homemade add-ons, these dressed-up dogs are definitely (pardon the pun) something to relish.

THE REUBEN DOG: Corned beef is replaced with a grilled hot dog. Provide guests with grated Swiss cheese, sauerkraut and Thousand Island dressing

THE BAKED BEAN DOG: Prepare an easy semi-homemade bean mixture by combining a favorite barbeque sauce with red kidney beans, black beans and chopped white onion.

THE GUAC DOG: Guacamole, diced fresh tomato and a few diced jalapeno peppers for heat give your dog a south of the border flair.

THE THAI DOG: For a Thai-twist, toss together a slaw made with julienne vegetables, cilantro, fresh mint and an Asian-style vinaigrette. Serve the crunchy mixture on top of a hot dog finished with a garnish of an easy-to-make spicy peanut sauce and coarsely chopped peanuts.