Inspired spins on that good ol’ summertime favorite
Let’s be frank: Relish, onions, and cheddar cheese as hot dog toppings are passé. Amp up America’s go-to street food with these newfangled frankfurters and flavor-jazzed toppings developed by the club chefs.
AS SOUTHERN AS IT GETS DAWG
Executive chef Danny Beavers
Southern Trace Country Club, Shreveport, La.
This sultry creation showcasing rich, Southern ingredients has all the makings of a Tennessee Williams character — cheesy, savory, and a bit crusty.
Ingredients: Vienna hot dog bun, green-onion smoked sausage, pimento cheese, warm jalapeno pepper jelly, half slices of fried green tomatoes
Chef’s Tip: “Traditional hot dog buns must be toasted,” Chef Beavers says. Toasting caramelizes the sugars in the bread, adding more flavor, color, and texture. It also makes it easier to spread the ingredients evenly.
Executive chef Kristian Lenard
Canyon Creek Country Club, Richardson, Texas
Chef Lenard adds some Asian flair to his backyard cookouts with a spicy masterpiece crowned with kimchi, a tangy Asian-style pickled cabbage.
Ingredients: Hot pretzel bread roll, pork hot dog, Korean barbecue sauce, kimchi
Chef’s Tip: Chef Lenard, who’s admittedly pork-obsessed, recommends using Applegate natural pork hot dogs, which are free of fillers and preservatives.
SOUTH-OF-THE-BORDER BUFFALO DOG
Executive chef Philip Carter
Aliso Viejo Country Club, Aliso Viejo, Calif.
Carb lovers will dig this hefty buffalo hot dog, a wonderfully satisfying amalgam wrapped up in — surprise — a tortilla!
Ingredients: Cheddar and Monterey Jack cheeses melted on a 12-inch flour tortilla, brioche hot dog bun, refried beans, roasted poblano peppers, jalapenos, refried beans, buffalo frank, salsa, guacamole, sour cream, and pico de gallo.
Chef’s Tip: “Fluffy, buttery, and slightly dense, home-baked or bakery brioche hot dog buns are the perfect vessels for lots of toppings,” Chef Carter says.
SWEET-TEA-MARINATED TURKEY HOT DOG
Executive chef Veronica Majors
University Club of Jacksonville in Florida
Bursting with flavor and freshness, this dog reflects the trend toward organic lean meat and light natural relishes.
Ingredients: Toasted cornmeal-dusted wheat hot dog bun, uncured organic turkey frank marinated in tea, horseradish mustard, peach and cilantro slaw, and sauteed onions.
To make the slaw, shred cabbage and carrots and combine with peaches, sweet red onions, cilantro, cider vinegar, salt, and pepper.
Chef’s Tip: “An uncured hot dog picks up the tea flavor after you marinate it for 24 hours,” says Chef Majors, adding that she uses Mighty Leaf brand teas.