Prep 18 mins
Cook 17 mins
Made these the other day when we had a barbecue with all the trimmings! They were awesome!!! These sweet-savory glazed hot dogs were inspired by a dish Marcia Kissel from Food & Wine Magazine discovered at a Manhattan Chinatown restaurant. The hot dogs are cut in a crosshatch pattern, which makes them cook even faster, and served in a grilled mustard-brushed croissant. From Easy Grilling, Easy Grilling A Virtuoso Griller's No Fuss Dishes, June 2008 edition.The cabbage salad can be made & refrigerated overnight & the cut hot dogs can also marinate overnight so the flavors can meld.This recipe can easily be doubled etc.
- 1 tablespoon honey
- 1 teaspoon honey
- 1 tablespoon sherry wine vinegar
- 1 teaspoon sherry wine vinegar
- 6 cups finely shredded green cabbage (from 1/2 small head)
- 3 fresh red chilies, such as fresno seeded and thinly sliced
- salt (optional)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons Dijon mustard
- 4 croissants, split but still attached on one side
- 4 large hot dogs (Kosher, all beef)
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1⁄2 teaspoon vegetable oil
- 1 large garlic clove, minced
- In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved.
- Add the shredded cabbage and red chiles, season with salt and toss.
- Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.
- Meanwhile, in a small bowl, blend the butter and the mustard.
- Gently spread the cut sides of the croissants with the butter.
- Light a grill.
- Thread each hot dog lengthwise onto a thick metal or wooden skewer.
- With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog.
- The cuts should look like rounded half circles.
- Lightly run the knife down the center of the cuts to halve the half circles.
- On a large plate, mix the ketchup with the soy sauce, oil and garlic.
- Turn to coat each hot dog with the mixture.
- Grill the croissants over high heat, cut side down, until toasted, about 30 seconds.
- Turn and grill the other side for about 10 seconds.
- Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones.
- Mound the cabbage salad on one half of each croissant, set the hot dogs on top and serve.
This seems like a terrific idea. I linked to this recipe in my blog about trying this out the next time I go camping. Thanks.