For this recipe, I adorn my hot dogs with one of my favorite flavor combos of all-time - bacon and ranch. The creamy coleslaw is really a vehicle for the ranch flavor in this and acts as a relish and condiment all-in-one. When I assemble it I place a full strip of bacon right beside the dog before topping with the slaw.
The two combine to give this summer classic a great flavor that will have you going back for seconds and possibly thirds.
BEHIND THIS BITE
I recently put together a hot dog bar for a church gathering that included chili, cheese, sauerkraut and a few other toppings usually found on hot dogs. This inspired me to create a couple of new ones here at the blog.
The hot dog bar that I made for the church was put together with all store-bought items for convenience and cost effectiveness. I couldn’t believe how well it went over. I was worried that people would be turned off by the dogs and their reputation for being unhealthy, but to my surprise they were a huge hit and everyone was able to make a dog the way they wanted it to be.
I hope that I get the opportunity one day to go all out and cater an event that requires a gourmet hot dog bar. It would be a fun way to feed a crowd, and a great way to come up with some outstanding new dogs to gobble down for those mid-summer cookouts.
Eat well, cook often ...
Makes 8 dogs; 20 minutes active; 50 minutes total
3 C Coleslaw mix
1/3 C Mayo
1 Tbs Vinegar
1 Tbs Sugar
1 Tbs Vegetable oil
1 1/2 Tbs Ranch seasoning mix
8 strips Bacon
8 hot dogs
8 hot dog buns
In a bowl mix together cabbage, mayo, vinegar, vegetable oil, sugar and ranch seasoning. Refrigerate and let sit for at least half an hour.
Cook bacon, dogs
On a broiler pan in a preheated 425° oven, cook the bacon until crisp, 15 minutes. On a prepared grill cook hot dogs until cooked through, turning periodically. 6 to 8 minutes.
Place a dog and strip of bacon in a hot dog bun and top with coleslaw, then serve.