Want a super easy way to add some pizzazz and fun at your BBQ this holiday weekend? Grill up some Spiral Cut Hot Dogs!
Just 4 simple steps:
1) Insert a skewer through each hot dog.
2) With a small knife, cut at an angle while rolling the hot dog away.
3) Slide the hot dog off then skewer, then stretch out the spirals.
4) Grill the hot dogs.
Once grilled, you can keep it simple and traditional with ketchup, mustard, & relish or try one of these 3 recipes we found in Food and Wine Magazine:
Pickled Pepper Slaw:
In a medium bowl, toss 1 cup sliced sweet and/or hot pickled peppers with 1/2 cup shredded romaine, 1/4 cup each of chopped parsley and dill and 2 Tbsp. olive oil. Season with salt and pepper; serve on hot dogs. Makes 1 3/4 cups
In a saucepan, combine 1/2 cup each of apple cider vinegar and water with 1 cup chopped dried apricots, 2 Tbsp. sugar, 1 minced shallot and 1 minced garlic clove. Bring to a boil, then simmer over moderate heat, stirring occasionally, until the apricots are soft and coated in a light syrup, 7 to 10 minutes. Stir in 2 Tbsp. whole-grain mustard and 1 Tbsp. Dijon mustard. Season with salt and let cool; serve on hot dogs. Makes 1 3/4 cups
In a bowl, toss 1 finely chopped Persian cucumber with 1/2 cup celery leaves, 1/2 cup quartered cherry tomatoes, 1/4 cup thinly sliced red onion, 1/2 cup sweet pickle relish and 2 Tbsp. olive oil. Season with salt and pepper; serve on hot dogs. Makes 2 cups