Food Network Magazine - (06)June 2020

36 FOOD NETWORK MAGAZINE ●JUNE 2020

GEOFFREY ZAKARIAN’S

HOT DOGS WITH SPICY

PINEAPPLE RELISH

1. Heat 2 tablespoons olive oil in a large
   skillet over medium-high heat. Add ½ cup
   diced red onion, 1 cup diced bell peppers
   (red and yellow) and 1 diced jalapeño;
   season with salt and pepper. Cook, stirring,
   until tender, 6 to 8 minutes.


2. Add 1 cup diced pineapple, 1 tablespoon
   honey, 1 teaspoon mustard seeds and
   the zest and juice of 1 lime; cook until
   thickened, 5 to 8 more minutes. Remove
   from the heat and add ¼ cup each chopped
   cilantro and parsley.


3. Grill 4 hot dogs over medium-high heat,
   turning, until marked. Serve on grilled buns
   with the pineapple relish.

JEFF MAURO’S

SONORAN-STYLE

HOT DOGS

1. Whisk ¼ cup mayonnaise, ½ cup
   chopped cilantro, 1 tablespoon hot sauce
   and the zest and juice of 1 lime in a bowl;
   season with salt and pepper.


2. Wrap 8 hot dogs in 1 slice of bacon each;
   secure with toothpicks and refrigerate
   30 minutes. Grill over medium heat,
   turning, until crispy, 12 to 15 minutes.
   Split open 8 bolillo or hoagie rolls, spread
   with butter and grill until toasted.


3. Spread a schmear of warm refried beans
   in each roll, then add a bacon-wrapped
   hot dog. Top with diced avocados, plum
   tomatoes and red onion, sliced pickled
   jalapeños and a squiggly drizzle of the zesty
   mayo. Add cilantro and more hot sauce.

TYLER FLORENCE’S

CHILI DOGS

1. Heat a large skillet over medium heat and
   add 1 tablespoon olive oil. Add 1 chopped
   onion and 2 chopped garlic cloves and
   cook, stirring, until soft and translucent,
   about 5 minutes. Add 1 pound ground beef,
   breaking it up with the back of a spoon, and
   cook until nicely browned, about 10 minutes.


2. Stir in 2½ cups ketchup, 1 teaspoon
   chili powder and 2 tablespoons yellow
   mustard and simmer until thickened, about
   15 minutes. Season with salt and pepper.


3. Grill 4 hot dogs over medium-high heat,
   turning, until marked. Serve on grilled buns
   and top with the chili and shredded cheddar.

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wednesday

june 3

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Over tho Top Hot Dogs

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