HOUSTON – Today is National Hot Dog Day and we want everyone to be able to enjoy a juicy dog today. Here are four recipes for healthy twists to the traditional hot dog, courtesy of Laura's Lean Beef. Enjoy!
TOMATILLO SALSA DOG
Ingredients:
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4 tomatillos, husks removed and washed
½ small white onion, small diced and divided
1/2-1 serrano chile
1 small clove garlic
1/3 cup chopped fresh cilantro
1 ounce queso fresco
4 Laura's Lean Beef 100% All Grass-fed Beef Hot Dogs
4 Hot Dog Buns
Salt to taste
Instructions:
Preheat an outdoor grill or grill pan to a medium-high heat.
Place the tomatillos on the grill and allow to roast until well-marked on all sides, about 4 minutes per side. Transfer to a blender with ½ of the diced onion, serrano, garlic, and season with salt to taste.
Blend until all of the ingredients are well blended, about 3 minutes. Transfer to a bowl and set aside.
Place the hot dogs on the grill and grill until hot and marked on both sides, about 4 minutes per side.
Place a hot dog into each of the buns and top with the remaining ½ of the onion, tomatillo salsa, cilantro, and queso fresco. Serve immediately.
Nutrition (per serving)
Calories 169
Calories from Fat 123
Total Fat 14g
Saturated Fat 5g
Cholesterol 25mg
Sodium 520mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 2g
Protein 10g
VIETNAMESE BAHN MI HOT DOGS
Ingredients:
½ cup daikon radish matchsticks (cut 2 inches long and 1/4-inch wide)
½ cup carrot matchsticks (cut 2 inches long and 1/4-inch wide)
¼ jalapeno, sliced (optional)
½ cup white vinegar
¼ cup water
3 tablespoons sugar
1 tablespoon salt
¼ cup mayonnaise
1 teaspoon hot chili sauce like Sriracha (optional)
1 teaspoon vegetable oil
4 Laura's Lean Beef 100% All Grass-fed Beef Hot Dogs
4 Hot Dog Buns
4 firm bakery hot dog buns (the more like a baguette, the better)
¼ seedless cucumber, thinly sliced
2 tablespoons fresh cilantro leaves
Instructions:
Place the daikon, carrots, and jalapeno (if using) in a medium bowl or jar. In a small saucepan, combine the vinegar, water, sugar, and salt. Place over medium heat, stirring occasionally, and bring to a boil.
Pour the vinegar mixture over the vegetables, cover, and allow to marinate at room temperature for 30 minutes. For even more flavor, marinate overnight in the refrigerator.
Meanwhile, make the Sriracha mayo. Simply stir together the mayonnaise and Sriracha in a small bowl. Store in the refrigerator until needed.
After the vegetables have marinated, prepare the hot dogs. Place a medium skillet over medium heat. Add the vegetable oil followed by the hot dogs. Cook, turning frequently, until the hot dogs are seared and hot in the middle, about 6 minutes.
Transfer each of the seared hot dogs to a hot dog bun. Top with the pickled vegetables, hot mayonnaise, fresh cucumber, and cilantro. Serve immediately.
Nutrition (per serving)
Calories 326
Calories from Fat 183g
Total Fat 20g
Saturated Fat 6g
Cholesterol 27mg
Sodium 656mg
Total Carbohydrates 39g
Dietary Fiber 2g
Sugars 8g
Protein 13g
GRILLED PINEAPPLE TERIYAKI HAWAIIAN HOT DOGS
Ingredients:
For the Salsa:
½ fresh pineapple, peeled and cored and halved lengthwise
¼ cup chopped fresh mint
2 tablespoons finely chopped red onion
2 tablespoons turbinado (raw) sugar
Juice and zest of 1 lime
2 tablespoons rice wine vinegar
¼ teaspoon salt
For Teriyaki Sauce:
2/3 cup low-sodium soy sauce
1/3 cup mirin (Japanese sweet rice wine)
½ cup water
Juice and zest of 1 orange
2-inch piece fresh ginger, peeled and finely minced/grated
2 cloves garlic, minced
4 green onions, thinly sliced (reserve some of green tops for garnish)
2 tablespoons dark brown sugar, packed
1 tablespoon cornstarch
4 Laura's Lean Beef 100% All Grass-fed Beef Hot Dogs
4 Hot Dog Buns
Instructions
Make salsa: Heat grill to high and grill pineapple wedges until marked and warm, turning occasionally, 5 minutes. Remove and let cool. Chop into ¼-inch dice.
Place pineapple in bowl with mint, onion, sugar, lime juice and zest, vinegar and salt. Stir to combine and set aside.
Make teriyaki sauce. Place soy sauce, mirin, water, orange juice and zest, ginger, garlic, green onions and sugar in saucepan over high heat. Bring to boil and reduce heat to medium. Let simmer 5 minutes. Spoon out ¼ cup liquid from saucepan and mix it in small bowl with cornstarch. Pour this back into saucepan, stirring as you pour, and let mixture come to the boil again. It will thicken almost immediately. Remove from heat and pour into separate container.
Heat grill to high again, if not still on from grilling pineapple, and cook hot dogs. Toast hot dog buns at the same time. Just before removing hot dogs from grill, brush each with teriyaki glaze. Roll and brush again. Remove from grill.
To serve, place 1 hot dog on each bun. Top each with additional teaspoon of teriyaki glaze. Follow that with ¼ cup well-drained pineapple salsa. Garnish with reserved sliced green onion and serve immediately.
Nutrition Information for 1 Hot Dog with bun, teriyaki sauce and salsa:
Calories 330; Calories from Fat 117 (35% from Fat); Fat 14g; Saturated Fat 5g; Cholesterol 30mg; Sodium 921mg; Carbohydrate 31g; Fiber 2g; Protein 13g; Vitamin A 5%; Vitamin C 61%; Calcium 8%; Iron 16%
SRIRACHA THAI HOT DOGS W/ GREEN PAPAYA SALAD
Ingredients
For the Salad:
2 cups grated green papaya
½ cup shredded carrot
½ cup julienned snow peas
½ clove garlic, crushed
1 tablespoon turbinado (raw) sugar
1 tablespoon fish sauce
Juice of 1 lime
Dash of Sriracha
4 Laura's Lean Beef 100% All Grass-fed Beef Hot Dogs
4 Hot Dog Buns
8 slices tomato, halved
2 tablespoons chopped cilantro
4 teaspoons chopped roasted peanuts
Sriracha to taste
Instructions
Make the salad. Place papaya, carrot, snow peas, garlic, sugar, fish sauce, lime juice, and dash sriracha in bowl. Mix well to combine and set aside.
Heat grill to high. Cook hot dogs and slice and toast hot dog buns.
3. To serve, place 4 tomato halves on each bun. Top each bun with 1 hot dog. Top each hot dog with generous ¼ cup salad (well-drained), and equal amounts cilantro, peanuts and additional sriracha to taste. Serve with simple fruit salad (a cooling bite to follow these spicy dogs!)
Nutrition Information (1 hot dog, topping and hot dog bun):
Calories 329; Calories from Fat 133 (39% from Fat); Fat 16g; Saturated Fat 5g; Cholesterol 30mg; Sodium 1043mg; Carbohydrate 34g; Fiber 3g; Protein 14g; Vitamin A 70%; Vitamin C 66%; Calcium 9%; Iron 16%