3761. BACON WRAPPED TERIYAKI HOT DOGS with PINEAPPLE SALSA

Yield 4 servings

6 hot dogs

6 slices applewood smoked bacon 

1 package hot dog buns

1/4 cup plus 2 tablespoons teriyaki sauce, homemade or store-bought

For the pineapple salsa

2 cups diced pineapple

1/4 cup diced red onion 

1 jalapeño, diced

2 tablespoons chopped cilantro

2 tablespoons freshly squeezed lime juice

Preheat grill to medium high heat. In a medium bowl, combine pineapple, onion, jalapeño, cilantro and lime juice; set aside. Wrap each hot dog in a strip of bacon. Add hot dogs to the grill and cook until the bacon is brown and crispy, about 4-5 minutes. To assemble the hot dogs, add the hot dogs into each hot dog bun. Top with pineapple salsa and drizzle teriyaki sauce on each hot dog. Serve immediately.

bacon recipe source: Chungah, Damn Delicious (@damn_delicious), January 21, 2013

3750. MESQUITE-SMOKED JALAPENO CHEESE BACON-WRAPPED HOT DOGS

yields four stuffed hot dogs

4 100% all beef hot dogs

2 slices of cheddar cheese 

A large jalapeno pepper, sliced cross-wise slightly thicker than paper-thin, seeds removed
8 slices of thick bacon
1⁄2 large red onion, cut between the root and top (do not remove the root before grilling), and cut in half
wooden toothpicks (approximately 4 per hot dog)
hot dog buns
mesquite wood chips
Foil drip pan to fit under the grate OR a homemade drip pan made from heavy duty foil 

condiments, your preference 

Heat the gas grill to high until the grill temperature gauge registers temperature to 300 degrees. 

Preparing the stuffed hot dogs: Using a sharp kitchen knife, cut the length of each hot dog almost all the way through. Cut the cheddar slices so that they are the length of the hot dog and stick up over the top only slightly; insert a double layer of the cheese slices. Cut the jalapeno slices in half or thirds to allow the 1⁄4 of the slices to fit between the slices of cheese inside the hot dog. 

Wrapping the hot dog with bacon: Hold one end of a piece of bacon across one stuffed end of a hot dog.Securethebaconby inserting a toothpick through the end of the bacon through the hot dog and through the bacon on the opposite side of the hot dog. Holding the bacon strip taut, wrap the bacon slice around the hot dog, slightly overlapping the prior wrap to cover. Insert toothpicks to secure as needed (approximately 4 per hot dog). For a regular size hot dog, two strips of bacon will be required. 

Once at temperature, turn off all burners except one on the outside of the grill (based on a 4 burner grill). Clean the side of the grill with burners off with a wire brush. On this same side, carefully lift the hot grate with grill tools and deposit the drip pan underneath the clean grate. Rub the grate with oil and a folded paper towel. 

Place a piece of heavy duty foil over the ignited burner and add a few handfuls of mesquite wood chip on top of the foil. Once the chips begin to smoke, add the prepared hot dogs to the clean, oiled grill (with burners of) and close the grill. Check the grill periodically, ensuring a 300 degree temperature and adding more mesquite chips as needed to keep the smoke going. Hot dogs will be cooked in 25-30 minutes and will have a golden hue as well as the bacon will become hard (not crisp in the traditionally way). If desired add hot dog buns to the grill for a few minutes to warm and get grill marks. 

Grilling the Red Onion: After the hot dogs have been smoking for 15 minutes, lightly brush the cut sides of the 2 quarters of the onion and place on the side of the grill with the mesquite chips (over the ignited burner). The root left intact will hold the onion together until after it has grilled. Check frequently, until the onion softens, the color becomes lighter and grill marks appear. Remove after about 10 minutes. Allow the onion to cool until able to be handled, but off the root end and slice to add to the hot dog. 

bacon recipe source: Toni Dash, Boulder Locavore (@BoulderLocavore), Colorado, July 5, 2015

3486. GRILLED BACON-WRAPPED HOT DOGS

1 package hot dogs (any style)
an equal number of uncooked bacon strips to the number of hot dogs you have
2 toothpicks per hot dog (preferably un-colored)

Preheat grill to low (or build a low bed of coals on one side of the grill). Wrap a piece of bacon around each hot dog, starting at one end, fixing it in place with a toothpick skewered all the way through the bacon and hot dog, and spiraling it around the hot dog to the other end where another toothpick is pushed through to hold it in place. Repeat until all the hot dogs are wrapped in bacon.

Place the hot dogs on the hot, clean grill and let them cooking, turning and repositioning as necessary, until the bacon is chewy/crisp, or about 8 minutes.


bacon recipe source: Rebecca Lindamood, Foodie with Family (@foodiewithfam), June 27, 2014

3311. BACON-LETTUCE-AVOCADO-SERRANO-TOMATO DOGS

serves 12-16


24 halved serrano peppers
1 small red onion, sliced
A small handful cilantro or parsley leaves
1 teaspoon coriander seed
1/2 cup rice wine or white wine vinegar
1 cup water
4 tablespoons sugar
2 teaspoons kosher or coarse sea salt
1 pound good-quality smoky, thick-cut bacon
3 avocados, sliced
2 limes
3 vine-ripe tomatoes, halved and sliced
Celery salt and pepper
12-16 hot dogs, pork or beef
12-16 hot dog rolls, brioche, potato or roll of choice
Shredded iceberg or romaine heart
Ketchup and mustard

Place the serrano peppers and onion in a small container with the cilantro or parsley leaves and coriander seed. Bring the vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress the sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs fpr a few minutes in simmering water to heat through, then crisp up the casings on a grill or griddle. Toast the rolls.

Fill the rolls with sliced crisp bacon, lettuce, avocado, serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.


bacon recipe source: Rachael Ray.com, July 3, 2013

2948. HOT DOGS with PINEAPPLE BACON RELISH

1/4 pound thick cut bacon
1/2 large red onion, chopped, about 1 cup
2 cups finely chopped fresh pineapple (about 10 oz)
1/4 cup chopped sweet pickles
1 tablespoon sweet pickle juice
8 hot dogs
8 hot dog buns

Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate.

Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat. While the onions are cooking, finely chop the cooled bacon strips.

In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs.

Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through. Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish. Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog.

Place a hot dog in a bun and top with a couple spoonfuls of relish.


bacon recipe courtesy of: Elise Bauer, Simply Recipes, September 7, 2012

2862. FULLY LOADED BACON-WRAPPED HOT DOGS

yields four servings


4 hot dogs with about 40 calories and 1g fat or less each

4 slices center-cut bacon
1 cup sliced onion
1 cup sliced red bell pepper
1 jalapeno pepper, seeded and sliced into strips (not rings)
2 tablespoons fat-free mayonnaise
4 light hot dog buns
4 teaspoons yellow mustard

 

Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.

 

Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.

Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.

Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.

Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.

Evenly distribute veggie mixture among the dogs.

 

 

bacon recipe courtesy of: "Edible Idols: Bacon and Peanut Butter," Hungry Girl, 2011; Food Network

2696. SONORAN HOT DOGS

yields four hot dogs  


4 teaspoons mayonnaise 
1 teaspoon Tabasco or other hot sauce 
Juice of 1 lemon 
4 all-beef wieners (fat ones work better than long ones) 
4 slices extra-thin bacon 
4 torpedo rolls or bolillos 
4 tablespoons warm refried beans (recipe follows) 
8 tablespoons chopped avocado or guacamole 
4 heaping tablespoons grated jack or cheddar cheese 
4 tablespoons chopped onion 
4 tablespoons chopped tomato 
4 tablespoons Salsa Verde (recipe follows) 
1/4 cup lard, bacon grease, or vegetable oil 
3 cups drained cooked pinto beans 
1/2 teaspoon salt 
1/2 cup reserved bean broth 
1/8 teaspoon freshly ground black pepper 
1 pound tomatillos, husked and washed 
1 cup chopped fresh cilantro leaves 
3 fresh serrano chiles, seeded and minced 
1 cup minced sweet onion 
2 teaspoons minced garlic 
Pinch of sugar 
1/4 cup freshly squeezed lime juice 
Sea salt

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.

Refried Beans (makes three cups): Melt the lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the 1/2 teaspoon of salt (or to taste). Add the bean broth and the pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.

Salsa Verde (makes two cups): 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 purée 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.


bacon recipe courtesy of: The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Ten Speed Press, 2010, as seen on Serious Eats, June 8, 2010, posted by Caroline Russock 

2648. BEEF HOT DOG SOUP with BACON, VEGETABLES and TUBETTI PASTA

makes six generous servings


2 slices of bacon, diced
1 medium onion, chopped
14 1/2-ounce can of diced tomatoes and juice
6 cups of water
2 beef bullion cubes (or 2 envelopes of no-salt bullion)
1 cup petite carrots
1 cup petite peas
1 stalk celery, chopped
2 tablespoons tomato paste
1/2 teaspoon garlic powder (or 1 large clove garlic, minced)
1 teaspoon dried basil
Salt and pepper to taste
4 hot dogs, sliced into little coins
2 cups small pasta, cooked (elbows, rings, tubetti, or little tubes, shells or spirals)

Cook the bacon in a large soup kettle until it is brown and crispy. Add chopped onions to bacon and saute until translucent. Add canned tomatoes, water, bullion, vegetables, tomato paste, seasonings, and hot dogs. (You may add more hot dogs and if you do, add more water.) Cover and simmer for 15 minutes. Stir cooked pasta into soup and simmer five more minutes. Serve with crackers or crusty bread.


bacon recipe courtesy of: Harriet Hodgson, for EzineArtcles.com, 2010

2270. BACON FRIED RICE-STUFFED OMELETTE

8 eggs (two per omelette)
one onion, finely chopped
one carrot, finely chopped
one spring onion, finely chopped
cooked rice, approx 4 small Chinese bowls full
3 strips of bacon
3 hot dogs, firm German ones are good
corn from 1 cob
salt, pepper, cooking oil, sesame oil, ketchup

Collect together and chop your ingredients. Fry the bacon until brown. Add in the Hot Dogs. Then the onions and carrots. After they have softened a little add the sweetcorn. Now make room in the frying pan to add a little oil and a good squirt of ketchup. Mix that up and fry it all together. Now add the rice, be careful not to squash it when you stir, keep it light and fluffy. When it looks mixed well, you can add the chopped spring onions and give it a last stir before setting this fried rice aside in a bowl. Now make an omelette with two eggs. When the omelette is just about ready spoon a serving of fried rice onto it and slide it out of the pan, just as the omelette is nearly out of the pan flip the edge over to make a nice fold, as you can see in the picture, it’s folded in half. Serve with a little garnish, ketchup or brown sauce


bacon recipe courtesy of: Taiwan Duck, May 29, 2011

1785. HOT DOG BACON GRAVY served over MASHED POTATOES

serves four


6 hot dogs
3 slices bacon
3 tablespoons flour
1 cup milk
salt and pepper
4 servings mashed potatoes

Grate the hot dogs and dice the bacon. Saute them until the bacon browns. Remove from the fire and drain on paper towels. Save 2 tablespoons of the drippings.

Add the flour to the drippings and blend well. Then add the milk, stir, and bring to a boil. Finally, throw in the salt, the pepper, and the meat. Serve over mashed potatoes.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John A. Gould. Garden City, NY: Doubleday & Company, 1973, page 46

1769. CREAMED and CRISPY HOT DOGS with BACON, CARROTS and POTATOES

serves four


6 slices bacon
6 hot dogs
1 medium onion
2 medium potatoes (boiled)
1 can cream of mushroom soup
8-oz. can diced carrots

Cook the bacon, saving the drippings, and lay it on a paper towel to drain. Cut the hot dogs into long, thin strips and then in half; dice the onion; and put both ingredients into the drippings-filled frying pan. Saute them until the onion starts to brown. Drain off the drippings.

Chop up the potatoes and add them, with the soup and the carrots (including the carrots' liquid), to the pan. Cover and simmer for 10-15 minutes. Pour the mixture into a serving dish, topping with crumbled bacon.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John Gould. New York: Doubleday & Company, Inc., 1973, pp. 60-61

750. FRANKFURTER, BACON and LIMA BEAN CASSEROLE

makes 5 servings


2 cups dried lima beans
2 tablespoons light molasses
2 tablespoons brown sugar
1 teaspoon salt
¼ lb. bacon
5 frankfurters about ½ lb.

Wash beans and soak overnight in cold water, then drain, cover with fresh water and simmer gently until tender, about 30 minutes. Drain, saving cooking water. Turn beans into buttered casserole. Combine molasses, brown sugar and salt and add enough of the cooking water to make 2 cups; pour over beans. Cover casserole and bake in a moderate oven (350° F.) 2 hours. Cover may be removed last 15 minutes of cooking to brown top. Just before beans are done, broil or pan-broil bacon until crisp, cook frankfurters (by dropping in actively boiling water, turn off heat, cover and let stand on back of stove 5 minutes) . Arrange drained frankfurters on top of beans and lay crisp bacon over frankfurters. Serve piping hot.


courtesy of: The Modern Family Cookbook

700. BACON SLAW DOGS

butter or olive oil spray
hot dog
bacon
pepper
cheese
cole slaw
mustard (optional)

Coat a skillet with either the butter or olive oil spray and set just below medium heat on the stove. After slitting lengthwise with a knife, wrap each hot dog with a strip of bacon, securing with a toothpick. Place in the skillet once it's hot, add pepper to taste, and monitor the dogs for the next 10-12 minutes, turning as needed. The bacon is going to take longer than the hot dogs; you can pre-cook the bacon or stick in the microwave to hurry it along, but hot dog-wrapping becomes a problem. When the bacon dogs look close to being done, sprinkle them with a little water and cover immediately for a minute or two.

After dragging the cheese slices across the pan to melt them a bit (and pick up some yummy grease flavor), place them in the hot dog buns, then remove your dogs from the pan and slap 'em on the bun. Coat with a healthy spoonful of cole slaw and ENJOY!


courtesy of: Bogdan Raczynski

699. BACON, CHEESE and BEER DOG

1 hot dog
1 slice of thick-cut bacon
1 can of spray cheese
1 can beer (see note)
1 cup flour
Oil for frying

This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife. Fill the cavity with the spray cheese and use the hot dog you removed from the middle as a cap to keep the cheese in. Wrap the bacon around the hot dog and deep-fry for two to four minutes or until bacon is cooked. Dab them dry with a paper towel (so the batter will stick). Mix the beer with the flour until it reaches a thick, but lump-free consistency. Dip the dogs in the batter, coating the dog completely, and deep-fry on high heat for two to three minutes or until brown and deadly.

NOTE: It doesn't matter what kind of beer you use, though we recommend something dark. Corona probably isn't a good idea.

NOTE: Don't fry them too long or all of the cheese will explode out into the oil. That's very bad.


courtesy of: Stuff Magazine, StuffNet, Dennis Publishing, Inc., 1040 Ave. of the Americas, New York, New York 10018

477. HOT DOGS with MAPLE BACON BAKED BEANS

Servings: 14


1 pound navy beans
4 slices bacon
1/2 cup pure maple syrup
1/3-1/2 cup barbecue sauce
2/3 cup finely chopped onion
1 tablespoon prepared mustard
1 teaspoon salt
14 hot dogs (2 packages)
14 hot dog buns


Rinse beans well. Place in large bowl and add enough cold water to cover the beans by 2 inches. Let beans soak 8-12 hours (longer is fine, too).

Drain and rinse beans; place in heavy kettle (cast iron works great). Add enough cold water to cover the beans by 1 inch. Bring to slow simmer, skimming the surface often to remove foam. While beans are simmering, heat oven to 300-325 degrees. Cook bacon in a skillet; drain strips on paper towels, reserving the fat in the pan (if desired).

After beans have simmered slowly 20-30 minutes, chop the bacon and add it to the beans. Stir in some or all of the reserved bacon fat, if desired. Stir in maple syrup, barbecue sauce, onion, mustard and salt. Return mixture to a simmer. Cover pot tightly and bake until beans are fully tender, 3-4 hours. You want to end up with very tender beans in a thickened sauce. If there’s too much liquid at the end, transfer pot to a stove burner and cook beans over medium high flame, stirring constantly, until liquid is reduced. You can also thicken them by pressing some beans against the sides of the pot.

You may serve the beans right away, but they will taste even better if you: a.) leave them in a warm oven for a couple hours; b.) let them cool down completely and then reheat them; or c.) cool and refrigerate them overnight.

Grill or boil the hot dogs, place them in buns and top with baked beans.


courtesy of: Terese Allen / Organic Valley Family of Farms, CROPP Cooperative, One Organic Way, LaFarge, Wisconsin 54639

370. BACON-FRANK WRAP

8 franks
8 strips bacon
8 slices cheddar or Swiss cheese
1 cup Bar-B-Q sauce
1/4 cup brown sugar

Slitfranks lengthwise and Fill with cheese. Wrap with bacon and secure with toothpicks. Mix Bar-B-Q sauce and brown sugar. Pour over franks in casserole. Bake at 375°F for 35 minutes.


courtesy of: Cajun Clark's Cookbook

348. BACON-CHILI-CHEESE DOG

1 steamed all-beef hot dog
3 slices crispy fried bacon
1/4 cup chopped tomatoes
1 slice American Cheese
2 tablespoons mustard
1/3 cup chili
1 tablespoon diced onions
1 soft hot dog bun

Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.


courtesy of: FoodNation with Bobby Flay