Summer is officially on! The time has come to bring out the charcoal, strike a few matches, and light up the grill. To help ring in the summer, we teamed with Hebrew National Hot Dogs to throw a grilled hot dog party. The opportunity couldn’t have been more welcomed, as our zeal for food parties is well known by now. Additionally, though, we have always reached for a pack of Hebrew National all-beef hot dogs whenever hot dogs were needed. We have quite a few friends who don’t eat pork, so we’ve come to rely on Hebrew National hot dogs as our go-to choice. We love the flavor and size, and Hebrew National’s quality reigns supreme to other commercially available dogs, in our humble opinion.
We were tasked to develop 3 original recipes that would serve as new hot dog toppings, adding a fresh take on the classic hot dog we all know and love: ketchup, yellow mustard, sweet relish, and sliced onions. We definitely had those traditional condiments available, but we also wanted to bring an international flare to the event. We scoured our many Ethnic Explorations and found a few inspirations for our new hot dog toppings ranging from Indian, Moroccan, and Latin American. We also rediscovered one of our old posts in which we made a turkey bacon jam. We remembered how delightful this jam turned out the first time and thought it would be a perfect hot dog topping. And boy were we right!
About 3 dozen of our close friends and co-workers gathered at Amir’s apartment for our Hebrew National Hot Dog Fiesta. We supplied the dogs and toppings, with a few snacks, and everyone else brought their own beverages and favorite side dishes to share. Our 3 “International Dogs” were popular with the guests, but hands down the ones topped with the bacon jam were the real hit of the party!
The summer is just kicking off, so there is ample time to host your own grilling fiesta. Try out these fun, original hot dog toppings on your own. But, no matter what how you like your dogs — plain, with cheese, or traditional — you can’t go wrong with a hot wiener fresh off the grill. Here’s to summer!
We’re participating in Hebrew National’s “Snap and Share” contest and you can too. Every time they “snap and share” a picture of Hebrew National, you’ll be entered to win a weekly grocery store gift card prize for all your summer BBQ needs. There’s also a grand prize ball game trip to New York City for two! Here’ how…
1). Visit the Hebrew National Facebook page: http://on.fb.me/L02yEA.
2). Click on ‘Snap & Share’ and LIKE the page to enter the contest.
3). Start the hunt for Hebrew National!
Mexican Chorizo Chili – Serves 10 to 12
24 ounces beef chorizo, castings removed
2 vine tomatoes, diced
2 medium yellow onions, diced
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon celery seeds
1/2 teaspoon ground coriander
1 teaspoon smoked paprika
1 1/2 teaspoons kosher salt, or to taste
1 teaspoon ground black pepper, or to taste
1 pound lentils, rinsed
4 cups chicken broth
1 cup water
1 tablespoon maple syrup
1 bay leaf
1 tablespoon fresh oregano leaves, plus more for garnish
1 tablespoon fresh cilantro leaves, plus more for garnish
1. Heat about two tablespoons of olive oil in a large pot over medium-high heat. Add chorizo and cook for 6 minutes. Add tomatoes and onions, and cook for an additional 6 minutes, or until onions begin to turn translucent.
2. Mix in all seasonings and lentils until well-combined. Add chicken broth and bay leaf. Reduce heat to low. Cover pot and cook for another 75 minutes, stirring 2 or 3 times throughout.
3. Stir in water and herbs. Cook for an additional 15 minutes, or until lentils are soft. Top hot dogs with lentils and garnish with crumbled cotija cheese, sliced avocado, and fresh cilantro and oregano leaves.
Indian Red Pepper Chutney -Serves 10 to 12
4 large red bell peppers, sliced in half and seeds removed
2 small yellow onions
1 tablespoon yellow curry powder
1 teaspoon ground mustard
1/2 teaspoon ground turmeric
1 tablespoon ground fennel seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon caraway seed
1 tablespoon chili powder
Pinch of ground sumac
Pinch of saffron
Dash of nutmeg
1 1/2 teaspoon kosher salt, or to taste
1 bay leaf
1 star anise
1 cup water
1/2 cup plus 1 tablespoon apple cider vinegar
4 tablespoon honey, or to taste
1. Heat about 2 tablespoons of oil in a large pot over medium-high heat. Add peppers and onions, and cook until the onions begin to become translucent, about 6 minutes. Stir in all seasonings, bay leaf and star anise, mixing well until evenly combined.
2. Add water, vinegar, and honey. Turn heat to low and let simmer for 6-8 minutes, or until red peppers are soft.
3. Using an immersion blender, or food processor, puree mixture until smooth. Spread on top hot dogs and garnish with chopped green onions and fresh cilantro leaves.
Moroccan Makfoul – Serves 4 to 6
2 yellow large onions, thinly sliced
4 vine tomatoes, thinly sliced
4 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
Place all of the ingredients into a medium sized pot over medium low high heat. Cook down for 10-15 minutes, allowing the moisture to evaporate and the mixture begin to thicken.
2. Reduce the heat to low and cook another 20-25 minutes before removing from heat. (The onions may take on a deep, caramelized color if you cook them longer, which would be fine too.) Top on hotdogs and garnish with chopped fresh cilantro leaves.
Bacon Jam – Serves 10 to 12
1 pound turkey bacon, chopped
1 tablespoon unsalted butter, cubed
10 cloves garlic, chopped
1 medium red onion, diced
1/2 cup brown sugar
1 1/2 tablespoons ground paprika
1 1/2 tablespoons ground cumin
1 tablespoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/4 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup coffee
4 tablespoons apple cider vinegar
4 tablespoons balsamic vinegar
1/3 cup maple syrup
3-4 cups water
1. Cook bacon in a shallow skillet (one with a lid) until done. Add onions, garlic, paprika, cumin, cinnamon, cayenne, brown sugar, salt, and pepper and cook over medium low heat until onions turn translucent. Drop in butter and toss to coat.
2. Add coffee, both vinegars and the maple syrup. Reduce heat to low, cover and cook for 1 1/2-2 hours, pouring in water 1/2 cup at a time to keep it from getting too dry. Remove from the heat and let sit for at least 30-45 minutes. Blend in a food processor until mixture reaches preferred consistency. (Best if made overnight.) Spread on hot dog buns and garnish with shredded mild cheddar cheese and chopped fresh parsley leaves.
Their brand statement says it all:
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National all-beef franks contain no artificial flavors, no artificial colors, no by-products, and no fillers. That’s our guarantee. They are made with premium cuts of 100% pure kosher beef and provide premium taste and high quality every time, for any occasion.
Disclaimer: This post was sponsored by Hebrew National as part of Glam Media. All opinions given are my own.
Click HERE for printable recipes.
Other recipes you may enjoy...
Oh We So Hungry
The Duo’s Ethnic Exploration: Colombian
Flank Steak with Blueberry Sauce
Never Too Stuffed
Tari’s Test Kitchen