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Home Run Hot Dogs

June 12, 2011

Today is Magic Day! Plus, in 1839 Baseball was invented.  Combine the two — Baseball & Magic — and what do you have?  The Hot Dog of course!  What? !!  Aren’t you with me on this?

When I was a kid back a hundred years ago the hot dog was (1) red & skinny (2) barbequed to death and (3) served with ketchup or mustard – and that was it, folks!

Mamma never asked if I wanted ketchup or mustard she just said the color, hence my ‘dog’ became yellow dog, my brothers was red dog while our parents lived on the edge and had both red and yellow on theirs.  The bun was never toasted and  the dogs were like chewing on a rubber tire.  I was not then nor am I now a fan of the Hot Dog, unless used as a substitute for chicken or pork in a non-sauce one pan dish my family calls ‘hot-dogs, peppers & potatoes’.  Baseball, on the other hand, is another story but last time I checked you can’t boil a baseball, grill a baseball or eat a baseball although, if you could, I’d do it!  I love baseball.

Anyway, today being Magic Day and all, I thought I’d pull a hot dog out of the uncommon culinary hat and serve some up on a platter.  At least virtually, in this blog, by borrowing some mighty good hot dog eats from Lagasse, Flay and Fieri —  Are you ready?

Let’s begin with Emeril Lagasse’s take on the hot dog:

Emeril Lagasse's Ultimate-Hot-Dog-Bar

You can make the sauce and seasoning well ahead of time!


Jalapeno-Cheese Sauce:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon Essence, recipe follows
  • 3 cups milk
  • 1 1/2 cups shredded Colby cheese
  • 3/4 cup (mild or hot) pickled jalapeno slices, drained

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Barbequing the Dog Emeril Style:

Preheat a well-oiled grill to medium-high heat. Place hot dogs on preheated grill and cook with grill lid covered, until nicely marked on all sides and heated through, 4 to 5 minutes, or until desired degree of doneness. Remove hot dogs from the grill and keep warm until ready to serve.

Buns Emeril Style:

Brush the cut sides of the hot dog buns lightly with the olive oil. Place cut side down on the grill and cook, with the grill lid open, until lightly toasted. Serve buns immediately with grilled hot dogs, Jalapeno-Cheese Sauce, and assorted garnishes.

Credits to:  “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Nest up is Bobby Flay’s take on the hot dog:



  • 2 ripe Hass avocados, halved, pitted and peeled
  • 1 to 2 jalapenos, finely diced
  • 1/2 small red onion, finely diced
  • Fresh limes
  • Chopped fresh cilantro leaves
  • Canola oil, as needed
  • Salt and freshly cracked black pepper

Tomato-Chipotle Salsa:

  • 4 plum tomatoes, seeded and coarsely chopped
  • 1 lime, juiced
  • 1/2 bunch cilantro leaves, coarsely chopped
  • 1/2 small red onion, finely diced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chipotle in adobo puree


  • 8 hot dog buns
  • 8 hot dogs, grilled
  • Grated Monterey Jack cheese
  • Guacamole
  • Tomato-Chipotle Salsa
  • Fried Blue corn tortilla chips
  • Hot sauce
  • Pickled jalapenos, sliced or chopped


 Guacamole: Coarsely smash all of the ingredients into a bowl and set aside.

Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes.

Preheat a grill to medium.

Assembly: Put the buns on the grill to toast. Put a sheet of aluminum foil onto the grill and add the grilled hot dogs. Sprinkle with cheese and allow it to melt. Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos.

And let’s end with with Guy Fieri’s take on the hot dog:


  • 4 tablespoons margarine
  • 2 yellow onions, minced, divided
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1/2 teaspoon allspice
  • 1/2 teaspoon curry
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cinnamon
  • 1 pound ground beef, 80/20
  • 1/4 cup water
  • 20 hot dogs
  • 1 teaspoon salt
  • 20 hot dog buns
  • Yellow mustard
  • 2 tablespoons celery salt


In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.

In a medium sauce pot boil hot dogs with salt and steam buns.

When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt

Disclaimer (of sorts): You can find all these recipes and others at Food Network.  I did!  If this post was left totally up to my ‘on hand’ recipes for hot dogs there would be no post! 

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