Frankfurter Fridays: Florida Citrus Salsa Dog
Don’t get me wrong…I am all for creativity, experimentation and self-expression in the kitchen. However, there is one sacred culinary rule that can never be broken.
Never Put Ketchup On A Hot Dog
As a born and bred Chicagoan this is the ultimate gastronomic sin. This summer I will be posting a fun and unique hot dog recipe every Friday. Throughout this time you will see a plethora of toppings, none of which will be ketchup! Last week I posted a classic, The Coney Island Hot Dog. This week we take a trip down to sunny Florida with a hot dog topped with a bright citrus salsa and, just to make things even more fun, a slice of crisp bacon.
1 pkg. (16 oz.) Oscar Mayer Selects Premium Beef Franks
8 slices Oscar Mayer Bacon
1 navel orange, peeled, chopped
1 tangerine, peeled, seeded and chopped
1/2 cup each chopped orange and red peppers
1 fresh jalapeño pepper, seeded, chopped
2 green onions, sliced
1 Tbsp. chopped fresh cilantro
8 bakery-style hot dog buns, partially split
Heat grill to medium heat. Grill franks 7 to 9 min. or until heated through, turning occasionally. Meanwhile, cook bacon as directed on package. Combine all remaining ingredients except buns. Fill buns with franks and bacon; top with fruit salsa.
Notes: Serve with assorted cut-up fresh vegetables. Salsa can be prepared ahead of time. Refrigerate up to 24 hours. For best results, use slotted spoon to add salsa to sandwiches. Depending on what types of oranges are in season, use any variety and/or combination of oranges for the salsa. (Recipe from Oscar Mayer)
Hot Dog! Check out some of our blogger buddies and their fantastic frankfurter posts.
Recipe Girl – Corn Dog Muffins: http://www.recipegirl.com/2008/05/29/corn-dog-muffins/
The Culinary Cellar – Never Put Ketchup On A Hot Dog: http://theculinarycellar.blogspot.com/2011/06/its-law-in-chicago.html
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