Crosshatch Hot Dogs on Grilled Croissants

Name: Crosshatch Hot Dogs on Grilled Croissants
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 fresh red chiles such as Fresno, seeded and thinly sliced; 4 croissants, split but still attached on one side; 2 Tbsps Dijon mustard; 1 garlic clove, minced; 1 liters finely shredded green cabbage, from 1/2 small head; 1 Tbsp honey; 4 hot dogs; 2 Tbsps ketchup; 4 servings Salt; 1 Tbsp sherry vinegar; 1 Tbsp soy sauce; 2 Tbsps unsalted butter, softened; 1 teaspoons vegetable oil

Crosshatch Hot Dogs on Grilled Croissants might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 471 calories, 12g of protein, and 25g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is an affordable recipe for fans of American food. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. If you have hot dogs, croissants, honey, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved.

Ingredients you will need

Sherry Vinegar

Honey

Equipment you will use

Bowl

Add the shredded cabbage and red chiles, season with salt and toss.

Ingredients you will need

Red Chili Pepper

Cabbage

Salt

Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.

Ingredients you will need

Cabbage

Meanwhile, in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter.

Ingredients you will need

Croissant

Mustard

Butter

Spread

Equipment you will use

Bowl

Light a grill. Thread each hot dog lengthwise onto a thick metal or wooden skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Lightly run the knife down the center of the cuts to halve the half circles.

Ingredients you will need

Hot Dogs

Equipment you will use

Skewers

Grill

Knife

On a large plate, mix the ketchup with the soy sauce, oil and garlic. Turn to coat each hot dog with the mixture.

Ingredients you will need

Soy Sauce

Hot Dogs

Ketchup

Garlic

Cooking Oil

Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds. Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones. Mound the cabbage salad on one half of each croissant, set the hot dogs on top and serve.

Ingredients you will need

Croissant

Hot Dogs

Cabbage

Equipment you will use

Grill

Equipment

Ingredients

Servings:

fresh red chiles such as Fresno, seeded and thinly sliced 4

croissants, split but still attached on one side 2Tbsps

Dijon mustard 1

garlic clove, minced 1liters

finely shredded green cabbage, from 1/2 small head 1Tbsp

unsalted butter, softened 1teaspoons

vegetable oil

Recommended wine: Riesling, Gewurztraminer, Rose Wine

Hot Dogs works really well with Riesling, Gewurztraminer, and rosé Wine. A Gewürztraminer will be great with your basic New York style hot dog with mustard and sauerkraut. For a Chicago-style dog with sour pickles and hot peppers, you might opt for a crisp Riesling. No matter your toppings, a dry rosé almost always works. The Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.