Folks are letting the dogs out in force.
We’re halfway through the Memorial Day-Labor Day season during which Americans typically consume 7 billion hot dogs, according to the National Hot Dog and Sausage Council.
So it’s no wonder that several of this month’s food magazines feature hot dog recipes. These days, cooks are moving beyond mustard and ketchup and putting a new spin on the old dog.
July’s issue of Bon Appetit magazine features 80 hot dog variations, including Dal and Red Onion Raita Hot Dogs and Manchego Cheese and Garlic Hot Dogs. The magazine also features toppings we wouldn’t normally dream of using — like a fried egg or thinly sliced cucumber.
You also can use ingredients specific to different cities or countries to dress up the dog. Think Asian or European flavors.
Assembly is important, too. For a Chicago-style dog, for example, an all-beef hot dog nestled in a poppy seed bun should be topped, in this order, with mustard, green relish , chopped onions, tomato wedges, a pickle spear, a sport pepper and a sprinkling of celery salt to guarantee that you taste all the ingredients when you bite into it.
So use your imagination when grilling up your favorite haute dog this season.