Crosshatch Hot Dogs on Grilled Croissants

Name: Crosshatch Hot Dogs on Grilled Croissants
Prep time: 30 min
Cook time: 30 min
Total time: 30 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 large garlic clove, minced; 1 liters finely shredded green cabbage (from 1/2 small head); 1 Tbsp honey; 4 larges 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

The recipe Crosshatch Hot Dogs on Grilled Croissants could satisfy your American craving in roughly 30 minutes. One portion of this dish contains about 12g of protein, 25g of fat, and a total of 471 calories. For $1.88 per serving, you get a main course that serves 4. A mixture of honey, sherry vinegar, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is perfect for The Fourth Of July.

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.

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Hot Dogs

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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.

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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 1large

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

Riesling, Gewurztraminer, and rosé Wine are my top picks for Hot Dogs. 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. You could try Chateau Ste. Michelle Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 10 dollars per bottle.