The Winning Dog(s)

I have a secret (or not-so secret) love for veggie dogs. So, when I was flipping through an issue of Food and Wine Magazine and saw a recipe for gourmet hot dogs, I couldn't resist making them. This recipe for Hot Dogs with Cheddar and Sauteed Apples is fairly easy and absolutely delicious. They are worthy of serving to guests even. We added onions to the apples for a bit more savory version of this recipe and then served them with doctored baked beans and an avocado and tomato salad for a fantastic, ballpark meal.


Hot Dogs with Cheddar and Sauteed Apples (Food and Wine, September 2010)


2 Tbs. unsalted butter
3 large Granny Smith apples, peeled halved, cored, and cut into scant 1/2-inch wedges
3 Tbs. light brown sugar
pinch of cinnamon
6 hot dogs [or veggie dogs]
6 long pretzel rolls or hot dog buns, split
3 oz. thinly sliced sharp cheddar cheese

1. Preheat oven to 450. In a large skillet, melt the butter. Add the apples and cook over moderate heat, stirring occasionally, until barely softened and just beginning to brown, about 5 minutes. Add the brown sugar and cook over moderately low heat, stirring occasionally, until the apples are tender and lightly caramelized, about 10 minutes longer. Stir in the cinnamon and keep warm.
2. Heat a grill pan. Grill the hot dogs over high heat until lightly charred all over, about 5 minutes. On a baking sheet, set the dogs in the rolls and top with the cheddar cheese. Bake for about 3 minutes, just until the cheese is melted. Top with the apples and serve at once.