Hot dogs are hot dogs no matter how you look at it. How do you change it up a bit? As Emeril would say – Kick it Up. I do by making homemade relishes, homemade ketchup, salsa’s, stuff like that.
I was thinking of a way to make our hot dogs different this weekend and I found this in one of those little booklets that come in each issue of Food Network Magazine. This one was the Condiments one that was in the June 2011 issue.
3 slices thick-cut bacon
1 tbsp drippings from cooking bacon
2 onions, sliced
Salt and pepper
Penzey’s Shallot Pepper*
Granulated Smoked Garlic**
2 tbsp fresh parsley, chopped
1 tsp Liquid Smoke- hickory flavor***
Cook bacon until nearly crisp. Remove from pan, leaving the drippings (if you wish you can dump 1 tbsp of the drippings) and then add the onions. Cook covered, stirring often, until they are browned and starting to caramelize, about 10 minutes. Add salt, Shallot Pepper (or just pepper), and Smoked Garlic (or a clove of garlic minced). Uncover, cook for another 10 minutes. Chop up the bacon and then add it to the pan with the onions and let it crisp up. This should take about 5 minutes. Mix well. Add the parsley and the Liquid Smoke. Remove from heat, mix well. Let cool.
Place cooled mixture in food processor fitted with S blade. Pulse a few times just to mince it down a bit so it fits better on hot dog.****
Place in bowl and set aside until dinner time! Enjoy!
*original does not call for this.
**original does not call for this. Gave it more of a smokey summery taste.
***original does not call for this.
**** original did not call for this but I figured it wouldn’t fit on the hot dog or burger if it was in such big pieces.
Yield: about 1-1/2 cups of relish
Source: Condiments booklet – Food Network Magazine June 2011
Posted by RisaG 8/12/12