• Making It Delicious

Hot Dogs & Wine? Yes Please...

With 4th of July around the corner, not to mention the endless summer cookouts. We decided to put together some show stopping Hot Dogs, along with a classic for your cookout pleasure. However, I haven't told you the best news yet..... We paired the hotdogs with wine! Lisa of Traveling Uncorked, perfectly paired each wine to compliment my hotdogs.

Mediterranean Dog

Hebrew National Beef Dog

Split Top Buns

Tzatiki Sauce *recipe available in Making It Delicious

Red Onions, chopped small

Tomatos, diced

Microgreens

Black Pepper

Crumbled Feta Cheese


1. Gather and prepare all the ingredients. Toast the sides of the split top bun in a non stick pan with a little melted butter or oil. Grill the hot dogs as desired in a pan or on the outdoor grill until desired cripsiness on the skin.

2. To Assemble: Place the hot dog in the bun, add the diced tomatoes and red onion. Lay the Tzatiki Sauce along the side of the dog, sprinkle your desired amount of micro greens onto the dog then sprinkle with the feta cheese. Top with cracked black pepper.


To learn more about the wine that Lisa paired with with the Mediterranean Dog, click here.

All Amercian Dog

Hebrew National Beef Dogs

Split Top Buns

Homemade Sweet Pickle Relish *see recipe

Kethcup

Yellow Mustard

White Onion, chopped


1. Gather and prepare all the ingredients. Toast the sides of the split top bun in a non stick pan with a little melted butter or oil. Grill the hot dogs as desired in a pan or on the outdoor grill until desired cripsiness on the skin.

2. To Assemble: Place the hot dog in the bun, drizzle the mustard and ketchup on either side of the hot dog, then top with the chopped onions and top with the Sweet Relish.

Sweet Pickle Relish Recipe

English Cucumbers, skin on, small diced, 2 cups

White onions, finely chopped, 1/2 cup

Kosher salt, 1/2 teaspoon

White Vinegar, 1/2 cup

Sugar, 1/4 cup

Kosher salt, 1/4 teaspoon

Cornstarch, 1 teaspoon + 1 teaspoon water


1. Prepare the cucumbers and the onions and place in a strainer tossed with the 1/2 teaspoon salt. Allow to strain for 1 hour. Gently push down on the cucumbers to release any excess liquid.

2. Bring the vinegar, sugar and 1/4 teaspoon of salt to a simmer stirring until sugar is dissolved. Boil until the liquid is reduced to 1/2 cup. This will take about 3-4 minutes.

3. Add the cucumber and onion mixture and stir. Allow to simmer for 2-3 minutes. You will notice that the skin of the cucumber starts to loose it bright green color. Stir in the cornstarch and water mixture (slurry) and allow to simmer for 1 minute or until it thickens. Transfer to a bowl and refrigerate, uncovered.


To learn more about the wine that Lisa paired with with the All American Dog, click here.

"Chicago" Style Dog

Hebrew National Beef Dogs

Split Top Buns

Yellow Mustard

Homemade Pickles *see recipe

Homemade Sweet Peppers *see recipe

Caramelized or Diced White Onions

Homemade Dill Pickles

Water, 1 1/2 cup

Apple Cider Vinegar, 3 tablespoons

Kosher salt, 1 tablespoon + 1 1/2 teaspoons

Black pepper, 2 teaspoons

Garlic, smashed, 5 cloves

Fresh dill, 6 pieces

Bay leaf, 1 each

Seedless Cucumbers, 2


1. Add all the ingredients into a small sauce pot, except the cucumbers, and bring to a simmer.

2. Meanwhile, slice your cucumbers 3/8 in thick and place in a bowl.

3. Once the liquid comes to a heavy simmer, pour over the cucumbers, making sure they are completely submerged, stirring occasionally. Allow to rest for about an hour on the counter then cover and place in the refrigerator.

4. Store for up to 14 days in an air tight container.


Make them Spicy: If you want them a little spicy, slice up a jalapeno, leaving the seeds attached and add to the bowl with the cucumbers and allow to pickle in with the cucumbers.


Chef’s Substitutions: If you prefer the little pickling cucumbers, purchase 2 packs of 4, slice and follow the directions exactly.


Sweet & Spicy Pickled Peppers

16 oz Mason Jar - filled with thinly sliced Peppers

*Sweet or Hot Banana Peppers

*And/or Sweet Snacking Peppers

Water, 1 1/2 cup

Apple Cider Vinegar, 2 Tablespoons

Lemon juice, 1/2 each

Kosher salt, 1 teaspoon

Oregano, dry, 1/4 teaspoon

Sweet & Spicy Seasoning, 2-3 teaspoons

1. Slice enough peppers to fill a 16 oz mason jar to the top, pressing down to fit as many as possible in the jar.

2. In a small sauce pan combine all the remaining ingredients and bring to a simmer for 2 minutes.

3. Carefully pour into the mason jar, lay lid down over top, then tighten with ring and turn over allow to rest on the lid for 5 minutes. This will help distribute the pickling liquid and sanitize and seal your lid until you are ready to eat them. They are best served chilled. Store in the refrigerator for longest lasting shelf life (about a month after opening, do not store for more than 2 months total)

Chef Tips: *Serve as a condiment on your sandwiches, pizza, burgers, omelettes, salads or just a snack.


*I would recommend making the first batch with 2 teaspoons of Sweet & Spicy seasoning and then adding more on the next batch if you desire. The Sweet and Spicy Seasoning is one of my most signature seasonings and can be purchased at MakingItDelicious.com or at any Johnny D's location.


To learn more about the wine that Lisa paired with with the "Chicago" Style Dog, click here.

Taco Dog

Hebrew National Beef Dogs

Split Top Buns

Chipotle Sauce or substitute a taco sauce or hot sauce

Pickled Red Onions

Grilled Corn, cut off the husk

Crumbled Feta

Candied Jalapenoes *see recipe

Smashed Avocado *see recipe


Candied Jalapeños

Jalapenoes, large, sliced 1/4in thin

Water, 1 cup

Sugar, 1 cup


1. In a large sauté pan, bring the water and sugar to a simmer. In the meantime, slice the jalapeños 1/4 in thick and once the water and sugar simmers for about 2 minutes, toss in all the jalapeños and allow to simmer for about 1 minutes. Remove from the heat and allow the jalapeños to sit in the liquid for about 10 minutes. Then transfer to a heat resistant container and allow to cool uncovered.


Smashed Avocado Recipe

Avocado, ripe, 1 each

Sweet & Spicy Seasoning, 1/2 teaspoon

Juice of a Lime, 1/2 each


1. In a small bowl, remove the pulp of the avocado and smash in a bowl. Add the Sweet & Spicy Seasoning and the lime juice and continue to smash to incorporate. Smash to desired texture.

To learn more about the wine that Lisa paired with with the Taco Dog, click here.


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