Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on October 14, 2020, 01:41:48 PM
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Was watching "Pati's Mexican Table" on PBS last week. Came into the show late. She was in Hermosilla, Mexico -- capital of the Sonoran hot dog. I don't know the name of the place she was at, so unfortunately can't give the owner credit for this dog. It was a little different than a typical Sonoran dog. Start with a big green chili, like an Anaheim. Roast it, clean it and split it open down one seam. Put a hot dog lengthwise down the chili and split the hot dog down the center. Insert a stick of cheese -- I used cheddar. Wrap the chili around the dog and cheese and then wrap in bacon. Grill (I cheated, just grilled inside). According to the cook, use a regular hot dog bun with mayo on both sides. He then put all sorts of stuff on top -- some beans, tomatoes, lettuce, sour cream, guacamole, more cheese, pickled jalapenos and bacon bits. I kept mine simple, just some tomatoes. If I had had guac would have put it on. I really liked this dog. Loved the roasted chili and surprised myself by liking the mayo and tomatoes. It was a really fine "special" dog!!!
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That's interesting. Probably something I could eat but would either leave with no condiments or top with a little BBQ sauce
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I'm doin' this! Thanks for the idea.
I'll keep the condiments simple, too. Maybe just cheese and tomato. Maybe just salsa.
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Forgot, they did have all sorts of salsa you could add. They claim the mayo is an integral component to the overall flavour. Did not have one with and one without, so can't say. But I did like the mayo and I am not a mayo person, so maybe it does add something.
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Some chipotle salsa may work for me
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I have not had mayo on a dog since I was 14, it worked on this. If I did it again, I would lose the tomato on mine. I think a tomato salsa would work, very fine, but the chunks of tomato did not do it for me! My home made sweet relish did though!
(https://i.imgur.com/M8EFjOth.jpg)
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Muy Bueno!!!
Will have to give that a try.
Thanks for posting...
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Great, simple and would be great for family back yard picnic. Chips and brewskis. :lick:
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That looks really good, I would have wanted some chopped onions and the tomato a little finer cut. I am one that likes mustard on dogs normally, but i do mayo at times instead with strange looks from people. Love ketchup on a burnt and blistered to a black crust over an open fire dog. One of the few things I eat ketchup on.
Thinking that would have went well in Bentley's deep fryer.
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Something would be very wrong if that didn't superbly good.
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I would dump the tomatoes and add pickle relish and chopped onions. Having the tight crispy bacon is making my mouth water now. :cool: :lick: :pig:
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Just saw the program again and the stand was "Dogos del Miami". Want to give credit where credit is due!!!!
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I don't do hot dogs, but that concoction looks delicious. Did you pre cook the bacon, it looks to be crisp.
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I don't do hot dogs, but that concoction looks delicious. Did you pre cook the bacon, it looks to be crisp.
You could probably throw a bratwurst in there instead.
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I don't do hot dogs, but that concoction looks delicious. Did you pre cook the bacon, it looks to be crisp.
I did not pre-cook, just put on the griddle on low for a period of 5 minutes, then turned, repeat, turned, repeat, etc until the crispness I wanted. That was also how they did it on the tv show. Used really cheap bacon to get the thin stuff!! :pig: Also, I used all beef hot dogs.
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I would believe the flat top griddle would truly shine on this dish!
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I have to ask, is that the chili’s that you roasted?
We used to eat them in Arizona and loved them. So we grabbed these last night shopping and going to try this if we can find the peppers.
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Yes.
I have to ask, is that the chili’s that you roasted?
(https://i.imgur.com/WqjO3i2h.jpg)
(https://i.imgur.com/D7OaFeeh.jpg)
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So I have 4 poblanos, not sure if that is what you used. We are going to try them tonight on the little black stone. On the peppers, assuming that they will work, did you roast them over the gas range? Just hold them with tongs? I am not a pepper person so I am in uncharted waters.
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You can roast them over a gas range as in picture, using tongs to turn them.
If you have a grill with a rotisserie basket, you could roast them that way too.
Roast until skins are black and can be pealed off.
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pABLANOS WILL WORK. i THINK ANY HOT DOG SIZE GREEN CHILI THAT IS ROASTED WOULD WORK.(sorry for the caps not redpoing!)
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Kristin used Anaheim's, but any type will work, I guess depending on size. If a dog will fit in a pablano I think it will have great flavor, they are great for relleno, why not this? The Anaheim was a good size for the length of the dog. I just put that cooking rack over the gas range and turned when they got charred. I think your flat top is really going to do a job on the cooking portion of the cook!
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I hope you can see the size compared to the hot dogs (which by the way are fantastic). I am going to try roasting them over a mild flame and use tongs, then what? I presume you then gut them and proceed as you have earlier described?
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My way is to cut head off, and then scrape skin off (back side of a butter knife works pretty good).
You can then split down one side and scrape seeds/membrane out.
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Holy smokes, I hope they taste better than they smell. I try my hardest to like peppers but this isn’t looking very promising.
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After you roasted did you put in a bag for about 30 minutes to sweat and soften? Looks like you got the inside cleaned out well.
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After you roasted did you put in a bag for about 30 minutes to sweat and soften? Looks like you got the inside cleaned out well.
No I didn’t, dang. They are quite soft, pliable is accurate.
I am going to use our bacon which isn’t thin like cheap stuff but not 1/4†either, should I kind of pre fry it? I also am using standard Wonder bread hot dog buns, any other tips?
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Get the bacon as tight as you can. With the flat top I see no need to pre cook, just cook until it is done enough for you. As strange as it sounds, try the mayo on at least one.
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Get the bacon as tight as you can. With the flat top I see no need to pre cook, just cook until it is done enough for you. As strange as it sounds, try the mayo on at least one.
Well I messed up again,
1. Slightly pre fried both mine and Gwennie.
2. We bought a “adapt-a-kit†to use a standard 20# propane bottle and it headed south (it won’t firmly seat at the bottle end, I see the problem, lost a circlip and won’t address the bottle correctly) plan B was to place the “Sizzle-Q†griddle on the stove. Worked pretty good but not like the little Blackstone.
3. Our bacon is short so wrapping tightly and still being able to roll the dogs might prove to be interesting.
4. Yep on the mayo.
5. Did you add pinto beans etc?
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I just put tomatoes on mine. You can add whatever you like. I actually did not wrap the bacon real tight, it was thin, so I could just wrap in firmly in place overlapping a bit. I actually used two strips per dog to make sure I could cover the whole pepper with overlapping rows.
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I just had mayo, sweet pickle relish and tomatoes on mine. If I do it again, it will be mayo, hot sweet mustard and relish!