Introduction: The Perfect Hot Dog Toppings
In something I never expected to have to clarify, this is a hot dog recipe but it is not a recipe for hot dogs. The author has a history of making foods from scratch that most sane people do not feel the need to, but still leaves the emulsification and casing to the experts, usually at Hebrew National. Instead, it’s a recipe for the perfect way to prepare and top them. As a heat dome descends on the eastern US, all parts can be made indoors.
The Three Secrets
Butterflying is Best
Split the hot dog down the center, leaving the last bit hinged, then flatten and cook cut side-down. This allows browning from the inside out, less rolling, and better topping support. For extra crisp, flip and cook on the skin side.
Vinegared Iceberg
The author’s mother-in-law makes pickled iceberg, and it’s superior on sandwiches and franks. It adds the exact chill, crunch, and acidity needed on a hot day, or any day. The quick pickle uses water, white vinegar, salt, and sugar.
Crumbled Potato Chips
First learned from a travel show about Venezuela decades ago, and popular throughout Latin America. Use ultra-thin potato sticks or crumbled kettle chips for an extra crunch. The author previously only experienced potato chips wedged into a PB&J sandwich in the school lunchroom, but recommends trying this topping.
Recipe: Hot Dogs with Vinegared Iceberg and Potato Chips
Servings: 6 | Time: 30 minutes | Source: Smitten Kitchen
Ingredients for Vinegared Iceberg
- 1/4 cup water
- 1/4 cup white vinegar
- 1 teaspoon kosher salt (Diamond brand; reduce by half if using Morton)
- 1/2 teaspoon granulated sugar
- Half a small head of iceberg, cut into 1/4-inch ribbons (about 2 cups)
Assembly Ingredients
- 6 hot dogs
- 6 buns, ideally top-split, toasted
- Minced white onion
- Ketchup and yellow mustard
- Crumbled potato chips
- Freshly ground black pepper
Instructions
- Prepare the vinegared iceberg: Stir water, vinegar, salt, and sugar in a bowl until salt and sugar dissolve. Add iceberg and toss to coat. Transfer to the fridge for as little as 30 minutes and up to 1 day.
- Cook your hot dogs: Split each hot dog down the center, but leave the bottom hinge intact. Open and place cut side-down on a grill or in a griddle pan on the stove. For extra browning, use a weight (such as a cast iron press). Hot dogs are already fully cooked from the package, so cook until you get the sizzle, color, and browned crisp that you want. For extra crisp, flip the butterflied hot dogs over and cook on the skin side too.
- Assemble: Fold each hot dog back together and arrange split side up in a bun. Add ketchup and mustard. Use tongs to grab some of the vinegared iceberg, shaking off the extra liquid, and pile on top. Top with white onion, crumbled chips, and freshly ground black pepper. Eat right away. Make more as soon as possible.
A Note on the Heat Dome and Helping Venezuela
As a heat dome descends on the eastern US, it’s fine to skip the Great American Tradition of cooking over hot metal grates in triple-digit temperatures and make all parts of this hot dog recipe indoors. Also, Venezuela was hit by a 4.8 magnitude earthquake last weekend, and rescue teams are working around the clock under catastrophic conditions to find survivors. Smitten Kitchen recommends World Central Kitchen, which is on the ground serving hot meals to impacted families and first responders, and requesting donations to help them reach more people faster.