Plenty of people surely will disagree, but I firmly believe that underdressed hotdogs simply aren't worth the calories.
If all you're going to do to a hotdog is drizzle some ketchup, splurt some mustard and spoon some relish on it, it's not worth the effort to eat. I favour a welldressed dog, a hotdog accompanied by robust and inspired toppings that transform this classic summer food into so much more.
As such, my preferred hotdogs tend to be on the overflowing and messy side. But that's why they are summer food, so you can eat them outside.
But just because they are overflowing and messy doesn't mean they shouldn't have a plan. I like to draw inspiration from other dishes when planning the toppings for a hotdog. An Indian curry, for example, is a fine starting point when selecting toppings. Same for Greek spanakopita (spinach and feta cheese pie), pizza and tacos.
THE CURRY DOG
One part Indian curry, one part all-American dog, this frankfurter isn't afraid of big, bold flavours.
There's not a whole lot of work involved in this hotdog, but the potato roll is key. It not only has a crazy good taste and texture, it's also a subtle nod to the potatoes added to so many more authentic curry dishes.
Paneer, a heat-resistant Indian cheese that can be grilled, is usually found in the grocer's international or specialty cheese aisles.
? Drizzle a bit of canola oil over 4 hotdogs, rolling them to coat evenly. Sprinkle the hotdogs evenly with curry powder (mild or spicy, to taste). Grill the hotdogs, as well as 4 small slabs of paneer, over medium heat.
Grill the cheese for 3 minutes, flipping once, or until nicely browned on both sides. Toast 4 potato hotdog buns on both sides. Finely chop the grilled paneer and fill each toasted bun with some. Place a hotdog over the cheese, then spoon mango chutney over the top. Garnish with chopped fresh cilantro. Serves 4.
HE GREEK DOG
Inspired by the gobs of feta cheese and spinach that are layered into classic spanakopita, this hotdog has the big, robust flavours of Greek food.
? Thaw 1 cup of loosepacked frozen shredded spinach, then squeeze it over the sink to remove as much water as possible. In a large skillet over mediumhigh, heat a splash of olive oil. Saut脙漏 the spinach, a diced medium yellow onion and 2 minced cloves of garlic. When the onion is tender, season with salt, pepper and dill seed. Grill 4 hotdogs and toast 4 hotdog buns over medium heat.
Spoon some of the spinach mixture into each bun, then place a hotdog over it. Top with crumbled feta cheese and, if desired, a bit of purchased tzatziki (Greek yogurt dip). Serves 4.
THE PIZZA DOG
The only way to make meat-wrapped meat better is to add melted mozzarella cheese.
? Using 2 slices of prosciutto per hotdog, wrap 4 hotdogs tightly in prosciutto. Grill the hotdogs over low heat, turning regularly, until the prosciutto is crisp and lightly browned, about 8 minutes.
Meanwhile, fill 4 hotdog buns with bocconcini (small balls of fresh mozzarella).
Toast the buns on the grill (bun opening facing up) until the cheese is warm and starting to melt.
Place a hotdog in each bun, then top with oilpacked chopped sun-dried tomatoes and chopped fresh basil.
Serves 4.
THE TACO DOG
Soft and crunchy, spicy and creamy - exactly the way a taco should be.
? Spoon refried beans into 4 hotdog buns. Lightly crumble about 12 tortilla chips, then sprinkle some over the beans in each bun. Grill 4 hotdogs over low heat. Toast the buns until the beans are heated. Place a hotdog in each bun, then top with sliced jalapeno peppers, tomato salsa, sliced black olives and shredded cheddar cheese. Serves 4.
