Saturday, July 23, 2011

Hot Dogs and the Simple Things

We are having a heat wave at the lake, so we keep the menu simple on these "dog days of summer".Yesterday, the farmer's market was selling venison hot dogs, and they are soooo good.

I didn't bring my camera to the farmer's market, but Leslie at  Sugar and Spice did!  Leslie loves to bake, and I can't wait to make the cookies she posted about as soon as I get back to my well equipped kitchen. LOL

 We attended a pool party, and guess what was on the dogs!  The menu was fun and easy for all. We spent most of the time swimming.

The menu:  "Hot Dogs Five Ways" 

My favorite:  Chicago Dog 

Joe's favorite:  Coney Island Dog 

I love how she listed the fixins. She gave me the lists to take home ;-) 

Another way we enjoy hot dogs, is to crosshatch them and baste them with a sweet-savory glaze. Grilled and served in a mustard-brushed croissant. I love croissants! The recipe is from
    Food and Wine.


1 tablespoon plus 1 teaspoon honey

1 tablespoon plus 1 teaspoon sherry vinegar

6 cups finely shredded green cabbage (from 1/2 small head)

3 fresh red chiles such as Fresno, seeded and thinly sliced

2 tablespoons unsalted butter, softened

2 tablespoons Dijon mustard

4 croissants, split but still attached on one side

4 large hot dogs

2 tablespoons ketchup

1 tablespoon soy sauce

1/2 teaspoon vegetable oil

1 large garlic clove, minced


1.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.

2.Meanwhile, in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter.

3.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.

4.On a large plate, mix the ketchup with the soy sauce, oil and garlic. Turn to coat each hot dog with the mixture.

5.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.

Thank you for stopping by!



  1. Debbie--wondering if we were at the Old Forge Farmer's Market at the same time yesterday, and just didn't recognize each other? Too funny! Thanks for the mention, and cannot wait to try out your gourmet hot dog/croissant receipe!

  2. Leslie, I was hoping to see you at the market! I would have recognized you :-) I usually miss the market on Friday because we don't arrive at the lake until after 6 p.m.

  3. They look great cross-hatched and glazed, never had it like that, we're hot dogs with mustard and sauerkraut people. But glazed sounds great!

  4. Oh my! I love hot off the grill! I love all of your variations! I can just eat one with nothing on it! heehee! ♥

  5. They look delicious. Venison dog,? Oh dear, or deer!

  6. Those look amazing...what they say is eat with your eyes first!!

  7. What a fun menu!

    I love that recipe you shared I blogged about them back in June of 2009 :) They are my favorite way to prepare hot dogs.

  8. LOL - I just realized I shared them at your Kick of to Grilling Season party that summer!


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