Last summer when I went to California to visit Morgan, we thought we would make many fancy recipes for the blog while I was there. But we ended up making nothing and not wanting to cook — go figure! One night we wanted to grill out hot dogs, but we wanted to make them fancier for dinner. We settled on grilled pineapple and onions as toppings. Once we took the first bite, we knew we did something right. Who knew pineapple was a hot dog’s best friend?
So this summer, on one of the first warm nights, this recipe came to mind and I made them for my husband, Joe. We started brainstorming other toppings that would make a summer hot dog gourmet and fun. My love for grilled corn came to mind and my recent obsession for cole slaw and making pickles sounded like it could make its way into these recipes as well
Next time you feel basic for wanting a hot dog or want to shake it up, whip up one of these toppings to serve on top of your plain-jane-hotdog. Have a topping bar with these goods at your next summer cookout or Fourth of July party, and you will be the real deal.
Toss the cabbage and carrot with teh salt in a colander and set over a medium bowl. Let stand until the cabbage wilts and drains, at least 1 hour or up to 4 hours. Rinse the cabbage and carrot under cold water. Press, but do not squeeze to drain; pat dry with paper towels
Combine cabbage, carrot, onion, mayonnaise, celery seeds and vinegar in a medium bowl. Toss to coat a season with pepper to taste. Served chilled. (Can be refrigerated in an airtight container for up to 2 days)
Serve slaw and a pickle on top of grilled hotdog on a toasted bun.
Chop pineapple and onion into large bite-sized pieces and place on skewers to grill. Preheat grill to medium high heat. Turn skewers occasionally until they develop grill marks and are fully cooked. Remove from grill and let cool. Chop into smaller pieces and place in a small serving bowl.
Serve pineapple & onion on top of grilled hotdog on a toasted bun.
Preheat grill to medium high heat. Brush corn and jalapeños with the oil and place vegetables over the grill. Turn occasionally until they develop grill marks and are fully cooked. Remove from grill and let cool.
Peel away the skins from the jalapeños and finely chop the peppers and corn. Add both vegetables to a large bowl along with onion, lime zest and juice. Season to taste with salt and pepper. (Can be refrigerated in an airtight container for up to 3 days)
Serve corn salsa on top of grilled hotdog on a toasted bun.