Photography by Donovan Roberts Witmer
America’s love affair with hot dogs is age-old, and nothing says summer like a grilled frank. Over the past several years, following suit to burgers’ gourmet resurgence, hot dogs have risen above stereotypical slop and late night snacks from shady carts to the kind of picnic fare you can eat with your pinky in the air.
With “gastro dogs,” tagged as such for their popularity among “gastrophiles” (or lovers of good food), there’s an expectation of excess, from ingredients and preparation to the actual number of toppings. Think foie gras-topped duck sausage with cassoulet and cracklings. It’s all about ingredients like grass-fed beef dogs topped with homemade condiments–from homemade heirloom tomato ketchup and pickled onions to creatively infused mayonnaise flavors.
And then there are the themed dogs: Asian style with kimchee and sriracha mayo, topped with a fried egg; Buffalo dogs with blue cheese and hot sauce; Creole style with fried green tomatoes and remoulade; Swedish style with mashed potatoes and lingonberry jam; Parisian style with brie and pears; and Mexican dogs with cotija cheese, avocado, pico de gallo and jalapenos (some even wrapped in bacon and fried first). Even healthier earthy versions can go a little crazy: Tofu dogs topped with sprouts, avocado, lettuce and tomatoes, anyone?
My first taste of an everything-but-the-kitchen-sink kind of dog was at Hot Dog Tommy’s in Cape May, New Jersey, where I was able to concoct my own creation of all my favorite classic toppings, which included chili, ketchup, mustard, onions, coleslaw and crushed potato chips on top. Bliss at first bite.
Always scouring the region for fabulous food finds, I developed three new dog recipes including a classic redux using a Kobe beef dog from Carr’s Central Market stand in Lancaster. On Carr’s bar bite menu, they serve it wrapped in Neuske’s bacon with chipotle ketchup. Turkey Brats from The Turkey Lady, also located at Lancaster’s Central Market, influence a German style dog, and Moroccan lamb sausage from The Savory Gourmet in Lititz inspired a Middle Eastern dog. Many of the other once-considered-exotic ingredients can be found at local Giant Food Stores, including the naan and mango chutney.
PA Dutch Dog (above)
Turkey Brat with cornichon potato salad with herbs and mustard topped with beer braised cabbage in a Martin’s potato roll
Grill turkey brats about 4 minutes on each side and top with the following:
Cornichon Potato Salad with herbs and mustard (Garnish for 12 dogs, or as a side serves 12-16)
3 lbs red potatoes
5-10 cornichons (or gherkin pickles), sliced
1 Tbs cornichon brine
4 Tbs olive oil
2 Tbs mustard (deli, grainy or Dijon)
1 Tbs each: Dill, parsley and chives
Wash and quarter potatoes (leaving skin on). Boil until fork-tender and drain. Whisk together olive oil, mustard and cornichon brine with salt and pepper to taste. Pour over potatoes and gently fold in herbs and cornichon slices.
*This potato salad is great for summer picnics—the absence of mayonnaise makes it safe to sit outdoors for longer periods of time.
Beer braised cabbage (Garnish for 12 dogs or side serving of 6)
½ head red cabbage,
thinly sliced
1 Tbs butter
1 12 oz lager or ale
Salt and pepper, to taste
Melt butter in a large skillet, adding cabbage. Saute for about 10 minutes until slightly tender. Add beer to braise until liquid cooks off, about 15 minutes.
Classic Redux Dog
Kobe beef dog with homemade baked beans, caramelized onions, blue cheese, carrot slaw and crushed Utz Gourmet Medley Chips in a steak roll.
Grill dogs to liking and top with the following, plus blue cheese and crushed chips:
Maple and brown sugar baked beans with apples (Makes garnish for 10-12, side serving for 8-10)
1 lb Navy beans (pre-soaked for 24 hours) 1 onion 1 28 oz can crushed tomatoes 2 Granny Smith apples, finely chopped 2 Tbs maple syrup ½ cup firmly packed brown sugar Salt and pepper, to taste
Preheat oven to 350 degrees. Mix ingredients in a large casserole or baking dish, cover and cook 4 hours.
Carrot slaw (Garnish for 12 dogs) 4 carrots 4 Tbs mayonnaise 2 tsp celery salt Grate carrots, toss with mayo and celery salt. Caramelized onions (Garnish for 12 dogs) 3 sweet onions, sliced
Heat skillet and cook onions with 1 Tbs olive oil until caramel in color, about 10 minutes.
New Delhi Dog
Lamb sausage with cilantro cuke raita, chickpea “dal” and a schmear of mango chutney wrapped in naan. Grill sausages until done and assemble with the following including mango chutney (if desired) and naan:
Cilantro cuke raita (Garnish for 12 dogs)
2 cucumbers, seeded and finely chopped 4 Tbs cilantro, chopped 1 cup plain yogurt 2 tsp cumin
Mix ingredients together in a bowl and keep cool.
Chickpea “dal” (Garnish for 12 dogs)
2 15.5 oz cans chickpeas 1 14.5 oz can crushed tomatoes 2 Tbs curry powder ½ tsp tumeric 1 tsp cumin ½ tsp garam masala (optional)
Heat tomato and chickpea mixture through on stovetop adding spices to desired flavor, about 5 min.
Text and recipes by Keely Childers Heany
