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Fri Jan 18, 2013, 06:32 PM

'Danger Dogs' - A decadent (possibly sinfully unhealthy) dinner

I call 'em Devil Dogs, but the original recipe calls 'em 'Danger Dogs'.
We're trying the recipe for the first time tonight.

Danger Dogs (Bacon Wrapped Hot Dogs) Recipe
The Danger Dog is a hot dog wrapped in bacon and served with grilled onions and peppers.
Street vendors in Mexico have been serving these treats for years, and now bacon-wrapped hot dogs have made their way north to California and New York, where they have become a favorite post-barhopping snack.
Ingredients:
8 hot dogs
8 hot dog buns
8 strips of bacon
1 large onion (sliced)
3-4 jalapenos (seeded and sliced)
2 Tbsp Oil
(optional) mayonnaise, ketchup, mustard
Directions:
Cut the onion into slices.
Cut the jalapenos in half, remove the seeds, and then slice them lengthwise into 1/8 inch wide strips.
Wrap a strip of bacon tightly around each hot dog.
Heat oil over medium high heat in a large pan. Add the onions and peppers, but keep the onions and peppers separate from each other. cook them until soft and a little brown (about 12 minutes).

Meanwhile, cook the bacon-wrapped hot dogs in another pan over medium heat. Turn the hot dogs occasionally until the bacon is crisp on all sides (about 12 minutes)
After the hot dogs are cooked, just stick them in a bun and top them with the sautéed onions and peppers to taste. You can add ketchup or mustard, but the traditional condiment is mayo.
Makes 8 servings

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Arrow 42 replies Author Time Post
Reply 'Danger Dogs' - A decadent (possibly sinfully unhealthy) dinner (Original post)
trof Jan 2013 OP
Brigid Jan 2013 #1
sendero Jan 2013 #41
catnhatnh Jan 2013 #2
trof Jan 2013 #6
siligut Jan 2013 #14
trof Jan 2013 #15
siligut Jan 2013 #18
HappyMe Jan 2013 #19
catnhatnh Jan 2013 #22
siligut Jan 2013 #25
catnhatnh Jan 2013 #26
siligut Jan 2013 #28
catnhatnh Jan 2013 #29
siligut Jan 2013 #30
catnhatnh Jan 2013 #31
siligut Jan 2013 #32
Sheldon Cooper Jan 2013 #3
trof Jan 2013 #5
Sheldon Cooper Jan 2013 #10
trof Jan 2013 #13
Sheldon Cooper Jan 2013 #16
HappyMe Jan 2013 #4
KamaAina Jan 2013 #7
ohiosmith Jan 2013 #8
trof Jan 2013 #9
siligut Jan 2013 #11
OriginalGeek Jan 2013 #12
trof Jan 2013 #17
MiddleFingerMom Jan 2013 #20
trof Jan 2013 #21
catnhatnh Jan 2013 #24
pinboy3niner Jan 2013 #33
catnhatnh Jan 2013 #39
pinboy3niner Jan 2013 #40
Kali Jan 2013 #37
siligut Jan 2013 #38
sendero Jan 2013 #42
hobbit709 Jan 2013 #23
pinboy3niner Jan 2013 #27
GoneOffShore Jan 2013 #35
GoneOffShore Jan 2013 #34
Kali Jan 2013 #36

Response to trof (Original post)

Fri Jan 18, 2013, 06:39 PM

1. I've heard of more disgusting concoctions . . .

I can't think of any right now.

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Response to Brigid (Reply #1)

Sat Jan 19, 2013, 04:27 PM

41. How about...

... cheese fries or gravy fries or that stuff I can't think of right now that is a combination of everything unholy glopped over fries?

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Response to trof (Original post)

Fri Jan 18, 2013, 06:44 PM

2. Save yourself some time...

Wrap bacon around dogs cross pinning with a toothpick at each end of dog. Deep fry approximately 3 1/2 to 4 minutes at 350 degrees. Done...with no turning or undercooked sections

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Response to catnhatnh (Reply #2)

Fri Jan 18, 2013, 07:04 PM

6. I think the hot dog would explode.

???
And the deep fryer is a pain in the ass.

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Response to trof (Reply #6)

Fri Jan 18, 2013, 07:20 PM

14. I saw deep fried dogs on Diners, Drive ins and Dives

They split, or rip as they called it, but didn't explode. Deep frying is a pain in the ass.

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Response to siligut (Reply #14)

Fri Jan 18, 2013, 07:21 PM

15. Yeah, now ya got all that oil to dispose of.

bummer

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Response to trof (Reply #15)

Fri Jan 18, 2013, 07:31 PM

18. Restaurants use the oil over and over

But at home, most people just don't fry that often. My mother had a thing called a Fry Baby, it was like a crock pot that got hot enough to fry in and then you just left the oil in it and kept it in the frig.

I am thinking that it must have been Crisco, because then it would tun into a solid mass. We used to make donuts, OMG

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Response to trof (Reply #15)

Fri Jan 18, 2013, 07:33 PM

19. I use a coffee can for oil

I want to get rid of.

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Response to siligut (Reply #14)

Sat Jan 19, 2013, 09:39 AM

22. Actually they do not explode or rip,

the wrap of bacon prevents that. Deep frying CAN be a pain in the ass But oil can be filtered and reused Or an entire small home appliance fryer can be stored if the fridge. Shallow oil frying can be a pain in the ass too but for just a few inches of oil more you get faster more even cooking.

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Response to catnhatnh (Reply #22)

Sat Jan 19, 2013, 09:55 AM

25. But, but I saw it on D D & D

It HAS to be true. Ah, I see you had a food truck, very interesting, so I guess you would know all about hot dogs and frying.

How long did you have the food truck? Did you like it? Would you do it again?

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Response to siligut (Reply #25)

Sat Jan 19, 2013, 10:42 AM

26. Without the bacon wrap they do split and pretty quickly...

WE (My brother and I) have had the the trailer in operation on leased land at the airport in Rochester Nh for the past 6 years. We are selling out because of healthy problems. They say the best way to make a small fortune in the food game is to start with a large one. We've had some tough times but yeah-I still love if. For any type of foodee, what would top people paying cash to try your food and even after that paying you compliments!!! How would you like to have a guy spotting fish for a fishing fleet offshore flying in 100+ miles on a break because yours was his favorite cheeseburger? Ever have a warbird fly inverted over your place at 50 feet just to fill your parking lot? Yeah, I'd do it again-hell some people make big money at it, or so I hear. We made lower amounts and sometimes not even minimum wage but could at least always drag our boss to a mirror and curse the idiot out. Know that it will be hard work and have reasonable expectations and you might even last at it a while.

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Response to catnhatnh (Reply #26)

Sat Jan 19, 2013, 12:17 PM

28. Very interesting and I like to feed people too

I wouldn't want to try to make a living at it, but I enjoy cooking for family and friends. I am guessing you make a mean cheeseburger. The pilot of the warbird was showing off for your customers?

What I visualized

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Response to siligut (Reply #28)

Sat Jan 19, 2013, 12:59 PM

29. Nope-more like THESE warbirds...

And my guy (Dan McCue) is in the Corsair. And yep, Just to bring in a few cars for me. For fun run his name on you tube or google him for an amazing save of his Yak after misjudging his height!

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Response to catnhatnh (Reply #29)

Sat Jan 19, 2013, 01:42 PM

30. Those Magnificent Men in their Flying Machines

Very cool indeed. Haven't found the save video yet, but will keep looking. You are going to miss your job.

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Response to siligut (Reply #30)

Sat Jan 19, 2013, 01:55 PM

31. Ta DAH!!!!

found it:

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Response to catnhatnh (Reply #31)

Sat Jan 19, 2013, 02:09 PM

32. WOW! No kidding!




Your guy has nerves of steel and major skilz.

Thanks, don't think I would have found it.

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Response to trof (Original post)

Fri Jan 18, 2013, 06:44 PM

3. I'm hungry right now and that sounds delicious.

Do you mind if I stop by?

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Response to Sheldon Cooper (Reply #3)

Fri Jan 18, 2013, 07:03 PM

5. Come on over and welcome to DU.

You'll be just in time for drinks.

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Response to trof (Reply #5)

Fri Jan 18, 2013, 07:15 PM

10. Can I bring anything?

Beer, wine, sweet tea?

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Response to Sheldon Cooper (Reply #10)

Fri Jan 18, 2013, 07:19 PM

13. A sack of twenty dollar bills would come in handy.

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Response to trof (Reply #13)

Fri Jan 18, 2013, 07:22 PM

16. A little unorthodox, but,

sure!

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Response to trof (Original post)

Fri Jan 18, 2013, 06:57 PM

4. Damn, that sounds good.


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Response to trof (Original post)

Fri Jan 18, 2013, 07:06 PM

7. Hold the mayo (and ketchup and mustard), please.

Otherwise, yum!

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Response to trof (Original post)

Fri Jan 18, 2013, 07:10 PM

8. Yum!

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Response to trof (Original post)

Fri Jan 18, 2013, 07:15 PM

9. Adding insult to injury...we're also having Tater Tots.

Didn't I say this was decadent?
My favorite dipping sauce for Tots is...MAYO!

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Response to trof (Original post)

Fri Jan 18, 2013, 07:16 PM

11. I had a devil dog, but it was a chocolate brownie thing



Danger dogs sound spicy good! Lots of nitrates and solanine, but for a sometimes food . . . lots of bang for your buck.

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Response to trof (Original post)

Fri Jan 18, 2013, 07:19 PM

12. Yes yes yes I would eat this

ordinarily i put mustard on hot dogs but i'm not sure how that would go with the bacon. I can see mayo though as a BLT has mayo. Heck, grill up some tomatoes to go on with the peppers and onions....yessssss...I now know what to get at the store tomorrow.

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Response to OriginalGeek (Reply #12)

Fri Jan 18, 2013, 07:22 PM

17. Gopher it!

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Response to trof (Original post)

Fri Jan 18, 2013, 07:46 PM

20. Probably the majority of food trucks and carts sell the "Sonoran Hot Dog". Your list...

.
.
.
... of ingredients is a little short.
.
I'm not sure what the fire-roasted pepper is on the side dish below (Kali would know)
but I'm always left wanting another one or two of them.
.
Pretty undisputed champion of Sonoran Hot Dogs is El Guero Canelo -- two locations
in Tucson. Janos Wilder, probably Tucson's premier chef (winner of TWO James Beard
awards, I think) took a group of Food Channel chefs there when they visited here. He
has them cater his son's birthday parties. The location in the video is only about five
years old or so -- the one in South Tucson (the mecca for Mexican food here) has been
around since 1993.
.
.
"The originals include bacon, beans, grilled onions, fresh onions, tomatoes, mayo,
mustard and jalapeno sauce. And you can add as many extra ingredients as you like
from their large selection of fresh toppings."

.
.
.
Whatever... they ARE excellent. There's a picture and a video below (the picture is
supposed to be a "Sammy Dog", so there would be TWO bacon-wrapped hot dogs
tucked deep into that bun).
.


.
.
.
.
.

.
.
.
.
.

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Response to MiddleFingerMom (Reply #20)

Fri Jan 18, 2013, 07:54 PM

21. Holy Moley! THANKS!!!

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Response to trof (Reply #21)

Sat Jan 19, 2013, 09:54 AM

24. Most people had their own version...at our place:

<a href=".html" target="_blank"><img src="" border="0" alt=" photo mustang1.jpg"/></a>

They were bacon wrapped and deep fried. They were covered in a meat/chili sauce (We don't sell no Stinkin' Beans!). The chili was full of spice but just warm in heat so we also had the customers choice of additional Tabasco, chollula or sriracha sauces. Our best customer bought 9 a day weekdays for the 7-8 months each year we were open.

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Response to catnhatnh (Reply #24)

Sat Jan 19, 2013, 02:24 PM

33. That really sounds good!

Did you use a corn dog batter? I make an egg/flour batter (no corn meal) for chiles rellenos, but one that fries up crispy, not puffy and soggy like most restaurant versions.

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Response to pinboy3niner (Reply #33)

Sat Jan 19, 2013, 03:47 PM

39. We tried corn dogs but they were a poor seller.

I think they are more like fair food. We were much more a neighborhood joint. Our dogs were Maple Leaf, a premium local family owned brand that retailed just under $5 per lb. We used a locally produced sweet red pepper relish (Maine home kitchen licensed) that we paid $30 per gallon for (Her customers would be aghast-they were paying around $7 per pint) as opposed to the commercial green stuff at $7-8 dollars a gallon.We used Coney Island rolls. The chili was our own recipe derived from the spice blend used in Jamaican meat pattys. We offered a cheddar cheese sauce and diced fresh Vidalia onions and several varieties of mustard. We would (grudgingly) add ketchup or mayo or green relish IF requested. That was about it for dogs. No all-beef, no 1/4 pounders, no foot-longs. We had a full menu but dogs were nearly 50% of sales.

If you try corn dogs at home the secret is to powder them in cornstarch before batter dipping to ensure the batter adheres...

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Response to catnhatnh (Reply #39)

Sat Jan 19, 2013, 03:59 PM

40. Now you've made it sound even better

For chiles, I prefer NM. Some were dubious when I told them you could get Anaheims that had some warmth, but NM grows them and I used to have a case shipped from there every season. Of course, that's just for home, not commercial use.

I'm kind of obsessed with cayenne right now. I use it in a lot of things, sometimes subtly and sometimes with kick.

Thanks for the corn dog tip. I'll definitely try that.



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Response to MiddleFingerMom (Reply #20)

Sat Jan 19, 2013, 03:22 PM

37. I just call those "those yellow jalepenos"




and the grilled cebollas (bulbous green onions) are more traditionally served with carne asada parillada dinners served on a little charcoal burner at the table

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Response to Kali (Reply #37)

Sat Jan 19, 2013, 03:45 PM

38. They look like banana peppers

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Response to MiddleFingerMom (Reply #20)

Sat Jan 19, 2013, 04:35 PM

42. Hold the mayo...

.. and I would CHOW DOWN on one of those things! I'm thinking about "trying this at home"

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Response to trof (Original post)

Sat Jan 19, 2013, 09:53 AM

23. They have those at Man Bites dog here in Austin.

Delicious.

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Response to trof (Original post)

Sat Jan 19, 2013, 10:59 AM

27. When you're out of bacon, you can add bacon flavor...

...by brushing the faces of the buns with bacon drippings. I grill the dogs and at the end, grill the "bacon-buttered" buns slightly.

For sweetness and spice, cayenne can be mixed into a little babecue sauce and brushed on the hot dogs before grilling. I finish with chopped onion and spicy brown mustard.

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Response to pinboy3niner (Reply #27)

Sat Jan 19, 2013, 02:50 PM

35. Substitute duck fat for bacon fat and I'm there.

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Response to trof (Original post)

Sat Jan 19, 2013, 02:49 PM

34. Excellent! And there's always this -

Hot dogs (or really good Italian sausage) smothered in Bolognese sauce on a hoagie roll and covered with a slice of sharp Provolone and then lightly broiled to melt the cheese.

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Response to trof (Original post)

Sat Jan 19, 2013, 02:58 PM

36. Sonora Dog, and missing the pinto beans

originated at the University of Sonora in Hermosillo. Been there, ate one.
They next appeared in Tucson and are very popular. I love how California tries to scoop this fad, but sorry I am pretty sure the history is this.

edit - to be truly authentic you need to find real bollilos (the rolls)

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