Hot Dog Friday (Tuesday): Mikey’s Buffalo Dog

Whew. I was on vacation last week, so my apologies for the lack of posts. But since I also did not post a hot dog recipe on June 17, here is one now. Then I’m going to give you a new one for 4th weekend.
I will also fill you in later this week on some of the food we had on vacation, including Tony Packo’s in Toledo and Michael Symon’s B Spot in Cleveland. And I’m pasting a photo below of a chili dog I had from one of those awesome dairy dip places that are all over the place in summer. Nothing beats a chili dog (or 2 or 4) on a hot day, followed by a thick shake.

But meanwhile, here is my Buffalo-style dog recipe…..

Mikey’s Buffalo Dog
I know, it seems like I have a buffalo chicken theme for just about every recipe. But that’s because I’m positively addicted to wing sauce, and the flavors that go along with wings—the sauce, blue cheese, and celery. And I know many of you are too! So it stands to reason that we just have to have a buffalo hot dog, right? Right. So here it is….

4 hot dogs, any kind
4 hot dog buns
1 cup Buffalo chicken hot sauce (I like Buffalo Wild Wings medium sauce)
1 cup cole slaw mix
2 small celery stalks, cut into match sticks
½ cup mayonnaise
¼ cup blue cheese
Juice of half a lemon
2 tsp. red wine vinegar
Salt & pepper to taste

Place dogs in a pot of boiling water and cook for about 10 minutes. Drain, and then add wing sauce to pot, and let dogs sit off heat in the wing sauce for a few minutes. Meanwhile, make the slaw. Combine cole slaw mix, celery, mayo, blue cheese, lemon juice, salt and pepper in a medium bowl and stir to combine. To assemble, place dogs in buns and top evenly with the slaw. Drizzle with a little more wing sauce.


Hot Dog Friday: Chicago dog

Greetings, fellow food lovers. Last year I did a feature on Grub For Guys on Hot Dogs for July 4 weekend. Being that July 4 is a month away, I’m going to declare Fridays in June Hot Dog Friday and give you a different hot dog recipe each week. But first I will recap the ones I posted last year in that article, and then give you a few new ones for July 4 weekend. First up, the classic Chicago dog:

Basic Chicago Dog
True hot dog fans have tasted Chicago style dogs and not wanted to ever have them another way. Trust me, they are that good. Here is our take, and it may or may not be authentic, but it’s close enough.

4 all-beef hot dogs
4 hot dog buns
Yellow mustard
¼ cup sweet relish (bonus points if you can find that neon green stuff they use in the Windy City)
1 small dill pickle, chopped
½ medium cucumber, peeled, seeded and chopped
½ small tomato, seeded and chopped
Pickled jalapenos or skinny pickled chili peppers
Sprinkle of celery salt

Grill dogs on medium high heat, and about 2 minutes into the cooking time, carefully (and by that, I mean without burning your hands off) cut a sliver down the center of each dog, about halfway through it. Turn every minute or so to avoid burning, then assemble by placing a dog in a bun and topping evenly with remaining ingredients.

Bring on the summertime!


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