Crosshatch Hot Dogs

I'll call this one "GOOD" and "ugly"   LOL      Due to having purple potato chips in the oven inside that needed an eye kept on them, and the sporadic rain we kept getting, I had to make these on an indoor griddle.     They didn't get the pinecone effect that the blogger got, but the taste was very good.

I liked the ketchup-y hot dog inside the mustard-y bun.   :)  The original recipe called for a homemade slaw, but I am not a fan of cabbage.    Next time I'd put sweet relish on instead.       I did both New England style rolls and a few bulkies too.   both browned up nicely, and I'll be using the mustard/butter glaze more in the future!

 * Exported from MasterCook *

                Crosshatch Hot Dogs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter -- softened
  2        tablespoons  Dijon mustard
  4                     croissants -- split but still attached on one side- used kaiser buns and New England style hot dog rolls
  4              large  hot dogs
  2        tablespoons  ketchup
  1         tablespoon  soy sauce
     1/2      teaspoon  vegetable oil
  1              large  garlic clove -- minced (used jarred)

 Blend butter and mustard and spread it on cut sides of rolls.   Preheat grill or griddle. 

Cut slits in hot dogs at an angle about 1/2" apart, 3 rows.   Slice down the center of each cut.  This makes the little points.

Mix ketchup, soy, vegetable oil and garlic.   Brush onto the hot dogs (you can also put them in the mixture overnight).

Grill the rolls until golden brown.   Set aside.    Grill the dogs over high heat until the points open up, about 2 mins.   They will look like pinecones.   Place on rolls and enjoy.



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