Hot Dogs, 3 Ways

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Front to Back:  Taco Dog, Hot Dog Topped with Crunchy Slaw with Almond & Apricot Dressing, and Hot Dog Topped with Indian-Spiced Onion Relish

I don’t think regular hot dogs will ever cut it again!, my dad replied.

He pushed back his chair, threw his napkin on his plate, and sighed contentedly.

For my family, it’s not summer without a hot dog party, and now it’s not going to be a hot dog party without going all out.  We’ve been spoiled.  After all, it isn’t every barbeque that we make three different hot dog toppings!  (It’s usually just ketchup, mustard, relish, and onion – “the works.”  Definitely delicious, but these new toppings really take hot dogs to the next level.)  It’s almost like getting to sample three different meals in one.

We had our hot dog party a couple weeks ago and since it wasn’t technically summer yet, I think we’ll probably be having another one before summer ends.  :)

Here’s part of our spread; clockwise, from 12 o’clock:  orange cream soda, potato salad, strawberries, easy refried beans for taco dogs (recipe below), pasta salad, Indian-spiced onion relish (recipe below), garden salad, tortilla chips (which are also perfect for dipping in the refried beans and salsa that was served).

Refreshment :)

The first topping I made is Easy Refried Beans for taco dogs.  Taco dogs pack a huge punch of flavor with minimal effort.  Other items we served to top the taco dogs were diced red onion, sliced scallion, fresh cilantro (none for me though :) ), crumbled queso fresco, and salsa.  Tortilla chips were also served, since they too are perfect with things like refried beans and salsa.

Easy Refried Beans {For Taco Dogs}

Easy Refried Beans {For Taco Dogs}

Yields about 1 2/3 cups

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3/4 teaspoon sugar

3/4 teaspoon chili powder

3/4 teaspoon salt

3/4 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (more or less to taste)

2 cups water

1 bay leaf

1 (15 oz) can no-salt-added pinto beans, rinsed and drained

Heat the oil in a medium pot over medium heat; add the onion and sauté until softened, about 7 minutes, stirring occasionally.  Add the garlic, sugar, chili powder, salt, cumin, oregano, black pepper, and cayenne pepper and cook 1 minute, stirring constantly.  Add the water, bay leaf and beans, turn heat up to high, and bring to a boil.  Coarsely mash the beans in the pot with a potato masher, then cover the pot and simmer 30 minutes (stirring occasionally); be sure to uncover the pot for the last 10 to 15 minutes so the beans can thicken, and continue to mash the beans as they cook.  Remove the bay leaf before serving.

Topping Ideas for Taco Dogs (In Addition to Easy Refried Beans):

Diced avocado

Diced tomato

Diced onion

Sliced scallion

Fresh cilantro leaves

Crumbled queso fresco (or other cheese)


* * * * *

I didn’t expect to love this slaw so much, but it was amazing.  It’s the perfect balance of sweet/tart/savory flavors and crunchy texture.  It was my favorite out of all three toppings I made, which surprised me!  (I expected the Indian-Spiced Onion Relish to be my fav since I’m a huge fan of both onion and Indian spices.  The chutney was incredible too, but this slaw won out because of the crunch factor…perfect on a hot dog!)

Crunchy Slaw with Almond & Apricot Dressing

Crunchy Slaw with Almond & Apricot Dressing

Yields about 6 cups

2 tablespoons peach balsamic vinegar

2 tablespoons apricot preserves

1 tablespoon lemon juice

3 tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon black pepper

1 small (about 1 lb) head savoy cabbage, thinly sliced into shreds (about 5 cups shredded)

4-6 scallions (white and green parts), thinly sliced

4 tablespoons slivered almonds, toasted in a dry skillet

Whisk together the vinegar, preserves, lemon juice, oil, salt, and pepper in a large bowl.  Add the cabbage, scallion, and almonds, and toss to combine; serve.

* * * * *

The inspiration for this relish was a cross between Indian onion chutney and “the works” toppings (which is why it has ketchup, yellow mustard, and onion…all that’s missing are pickles, but lemon juice adds a nice tart burst of flavor).  And that Indian onion chutney, oh my…I could eat that chutney with a spoon (or naan, whatever works), and I was right when I thought it would be perfect as a hot dog condiment.

Indian-Spiced Onion Relish

Indian-Spiced Onion Relish

Yields about 1 1/2 cups

1 large onion, finely diced

1/4 cup ketchup

2 tablespoons lemon juice

1 tablespoon yellow mustard

1 teaspoon honey

1/2 teaspoon hot paprika (or a mix of sweet paprika and cayenne pepper)

1/2 teaspoon garam masala

1/4 teaspoon turmeric

1/4 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

Combine all ingredients; refrigerate until serving.

* * * * *

Check out our cute little party crasher.  His name is Jiminy Cricket (ridiculous name, I know…my brother named him after the character in Disney’s Pinocchio), and he’s one of my parents’ four rescued cats.  I love them all, but I’m partial to Jim.  He’s such a sweetie.

Fresh Strawberries = Dessert.  Plus I might have had a popsicle.  ;)

Summertime is full of pretty views like my mom’s gorgeous flowers.

About the hot dogs, my hubby and I don’t eat pork, so Hebrew Nationals are our go-to hot dogs.  Hebrew National says about their franks:  Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards.  Hebrew National all-beef franks contain no artificial flavors, no artificial colors, no by-products, and no fillers.  That’s our guarantee.  They are made with premium cuts of 100% pure kosher beef and provide premium taste and high quality every time, for any occasion.

I’m entering my photos in Hebrew National’s Snap-and-Share Photo Contest on Facebook; if you want to enter, all you have to do is “snap and share” a picture of Hebrew National on Facebook.  Photo contest participants will be entered to win a weekly grocery store gift card prize for all their summer BBQ needs.  There’s also a grand prize ball game trip to New York City for two!

Disclosure:  Compensation for this post was provided by Hebrew National via Glam Media.  The opinions expressed herein are mine, and are not indicative of the opinions or positions of Hebrew National.

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  1. says

    Now THAT was some picnic, Faith. Love the assorted dogs…you got so creative. Thought for a sec those were baked beans in the one bun. Silly me. I should have known how inventive you are. :) I like the idea of the apricot jam in your salad and while I usually use broccoli slaw, I really like the idea of savoy cabbage. Will be trying that soon.
    Bad storms and heavy rain for S. Florida today. Hope you’re having better weather this weekend.

  2. says

    Oh wow :) That looks like great food for a picnic ~ I know my partner is going to be so happy when I make him some hot dogs lol he’s addicted to them!

    Thanks Faith for posting these recipes :D hope mine look and taste just as nice as yours ~

  3. says

    It’s probably weird to say this, but I was raised on hotdogs. My dad is still the real aficionado of the family- He brings back dozens of packs at a time whenever it returns home from Germany, stocking the freezer in his flat because he claims to hate German food- but it took me a long time to want anything to do with the concept once I could make my own food decisions. Happily, I finally found vegan hotdogs that are kind of absurdly delicious, so I’ve been accepted back into the fold. I never dress them up though, and it seems like a wasted opportunity, based on your fancy fixings here.

  4. says

    i know some people think they’re too good for hot dogs, but i’m not one of ’em. i love the things–they’re so versatile, clearly, and can be topped with any number of ingredients. your taco dog is calling my name.

  5. says

    A hot dog party sounds awesome! Looking forward to warmer summer weather here to try these recipes – the Indian onion relish looks delicious.

  6. joan says

    As a vegetarian I feel excited having come across your site. It is full of colour and fabulous recipes. I love your presentation and stories

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