Dog days: fun on a bun

McClatchy Newspapers

Folks are letting the dogs out in force.

These days, cooks are moving beyond mustard and ketchup and putting a new spin on the old dog.

A recent issue of Bon Appetit magazine featured 80 hot dog variations, including Dal and Red Onion Raita Hot Dogs and Manchego Cheese and Garlic Hot Dogs. The magazine also featured 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 Labor Day.

MANCHEGO CHEESE AND GARLIC HOT DOGS

A roasted garlic and red pepper relish replaces the usual pickle on this Spanish-style hot dog .

Serves: 6; preparation time 15 minutes

Total time: 1 hour (not all active time)

Relish

2 large heads garlic, top 1‚Ñ2 inch cut off

5 teaspoons extra-virgin olive oil, divided

1‚Ñ2 cup roasted red peppers from jar, drained and diced

1 tablespoon chopped fresh parsley

Coarse kosher salt

Pepper to taste

Hot dogs

6 grilled hot dog buns or 21‚Ñ2-inch-wide pieces ciabatta cut to hot dog length and split lengthwise

6 grilled all-beef hot dogs

2 ounces Manchego or hot pepper cheese

Sherry wine vinegar or balsamic vinegar

To prepare the relish: Preheat oven to 400 degrees. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.

Squeeze garlic cloves into small bowl. Mash enough to measure 1‚Ñ4 cup (reserve remaining garlic for another use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with coarse salt and pepper.

Arrange the hot dog buns on plates. Top each with grilled hot dog, cheese, garlic relish and drizzle of vinegar.

From Bon Appetit, July 2009 issue.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis per 1 hot dog: 375 calories (52 percent from fat ), 22 grams fat (8 grams sat. fat ), 32 grams carbohydrates , 14 grams protein , 861 mg sodium , 37 mg cholesterol , 2 grams fiber.

HOT DOGS WITH DAL AND RED ONION RAITA

If you’d like to use naan (tandoor-baked flatbread) instead of hot dog buns, look for it at Trader Joe’s stores — in both the bakery and the frozen foods aisles — or at Indian markets.

Serves: 6; preparation time 30 minutes

Total time: 1 hour (not all active time)

Dal

1‚Ñ2 cup green or brown lentils

21‚Ñ2 cups water

1 teaspoon ground cumin

1‚Ñ4 teaspoon ground turmeric

Coarse kosher salt and pepper

Raita

1‚Ñ2 medium red onion, cut into 4 wedges, then crosswise into paper-thin slices

1‚Ñ2 cucumber, peeled, chopped

2 tablespoons chopped fresh mint

2 teaspoons minced seeded red jalapeno or serrano chili

2 teaspoons fresh lemon or lime juice

2 tablespoons plain yogurt

Salt and pepper to taste

Hot dogs

6 grilled hot dog buns, naan or pita breads

6 grilled all-beef hot dogs

Lemon wedges

To prepare the dal: Rinse lentils; place in medium saucepan. Add 21‚Ñ2 cups water, cumin and turmeric; bring to boil. Reduce heat to medium-low; cover and cook until lentils are tender, about 35 minutes. Drain, reserving cooking liquid. Mash lentils to a coarse sauce, adding reserved cooking liquid by tablespoonfuls if very thick. Season with coarse salt and pepper. Set aside.

While the dal is cooking make the raita. Combine all the raita ingredients and mix well. Set aside for 30 minutes.

Arrange buns or bread on plates. Top each with grilled hot dog, dal and raita. Serve with lemon wedges.

From Bon Appetit, July 2009 issue.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis per 1 hot dog: 365 calories (44 percent from fat), 18 grams fat (7 grams sat. fat), 37 grams carbohydrates, 15 grams protein, 836 mg sodium, 30 mg cholesterol, 6 grams fiber.

AVOCADO AND SPICY RELISH HOT DOGS

Serves: 6; preparation time 15 minutes

Total time: 15 minutes

Relish

1 medium avocado, halved, pitted

1 large ripe tomato, diced

1 jalapeno pepper, stem removed, seeded, finely chopped

1‚Ñ3 cup chopped cilantro

1‚Ñ4 cup finely chopped white onion

1 tablespoon lemon juice

Salt and pepper to taste

Hot dogs

6 grilled hot dog buns

6 grilled all-beef hot dogs

6 tablespoons Mexican cheese blend, divided, optional

To make the relish, cut the avocado into 1‚Ñ4-inch dice and place in a bowl. Add the tomato, jalapeno, cilantro, onion, lemon juice, salt and pepper. Mix gently so you don’t break up the avocado pieces. Arrange the buns on a platter. Place the hot dogs in each bun and top each one with 1 tablespoon cheese, if using, so it melts slightly. Spoon relish on top and serve.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis per 1 hot dog: 330 calories (55 percent from fat ), 20 grams fat (7 grams sat. fat ), 26 grams carbohydrates , 12 grams protein , 786 mg sodium , 28 mg cholesterol , 3 grams fiber.

BEER-BRAISED HOT DOGS WITH SAUERKRAUT

The combination of sauerkraut, sausages and mustard is well-loved in Germany — and beyond. Here, dark beer enhances the sauerkraut, and the hot dogs are simmered in fruity Belgian lambic.

Serves: 6; preparation time 10 minutes.

Total time: 35 minutes.

Sauerkraut

1 tablespoon olive oil

1 large onion, peeled, thinly sliced

Salt and black pepper

3 cups refrigerated sauerkraut, rinsed, drained

1‚Ñ2 cup dark beer (such as porter)

1 to 2 tablespoons dark brown sugar

Hot dogs

1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer

2 tablespoons sugar

6 all-beef hot dogs

6 grilled hot dog buns

Mustard, optional

In a large skillet, heat the oil over medium heat. Add the onion slices and cook until dark golden brown. Sprinkle with salt and pepper. Meanwhile, in a separate heavy skillet, simmer the sauerkraut, beer and 1 to 2 tablespoons dark brown sugar (depending on your taste) over medium-high heat 5 minutes. Season with pepper.

To prepare the hot dogs, preheat or prepare the grill.

Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until hot dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog, caramelized onions and sauerkraut. Drizzle with reserved beer syrup. Serve with mustard if desired.

Adapted from Bon Appetit, July 2009 issue Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis per 1 hot dog: 262 calories (55 percent from fat ), 16 grams fat (6 grams sat. fat ), 18 grams carbohydrates, 7 grams protein, 661 mg sodium, 24 mg cholesterol, 1 gram fiber.