Friday, July 1, 2011
The Aloha Dog
What happens when you wrap hot dogs in bacon and throw them on the grill until perfectly crisp, then baste them with teriyaki during the last 5 minutes of cooking…
…and then put them on a bun, pile them high with pepper jack cheese, a heaping spoon full of teriyaki grilled pineapple, and top them off with a sprinkle of chopped green onion?
The answer? Pure MAGIC – That’s what happens.
Yesterday, I wrote about how I received National Deli hot dogs and made the Cuban Dogs with them. Well, they were SO good that I went and bought another pack and hubs and I kicked it up a notch for Round Two.
Meet: The Aloha Dog
There is nothing better than Sweet, Salty, Spicy, Smoky, AND Savory all in one bite! The Cuban Dog was my favorite hot dog ever until I took a bite out of this bad boy. This blew. me. away.
So go on, Scram!!! Go get you some hot dogs (National Deli is our new fav!), some bacon, and the rest of the fixins and PULLLEEZE – for the love of all that is tasty and good – GO MAKE THESE THIS WEEKEND!!!
4th of July is on Monday (hint hint)… Blow your guests away!
Again, please let me reiterate: National Deli may have provided the hot dogs, mustard, and hot dog buns used yesterday’s recipe. However, they were so good I went and PURCHASED a second pack for THIS recipe. Please note that my opinion of this brand are MY OWN, and are not skewed by free product. I may have gotten the first pack of hot dogs free, but I certainly didn’t have to go back and purchase another pack! I would never write about a product unless I really truly love it. Period.
The Aloha Dog
1 cored pineapple, sliced into 1/2 rounds
1/2 to 1 cup teriyaki sauce, divided
8 hot dogs
8 hot dog buns
8 slices of bacon (not thick-cut)
1 bunch green onions, sliced
8 ounces pepper jack cheese, shredded
Preheat grill to medium-high heat. Spray grates with cooking spray and place pineapple rings on the grill. Cook for just a few minutes (2-3 minutes) on each side, allowing grill marks to form. Remove from the grill and dice into small pieces. In a small bowl, toss pineapple pieces with some of the Teriyaki adding 1 tablespoon of the Teriyaki sauce at a time (add until pineapple is coated well, about 3-5 tablespoons total). Set aside.
Wrap each hot dog with one slice of bacon, securing them with one toothpick on each end. Spray grill with non-stick spray again and place hot dogs on the grill. Cook until nice and crispy, but not burned (about 15-25 minutes), rotating the hot dogs often. In the last 5 minutes of cooking baste the hot dogs with the remaining Teriyaki Sauce (be sure to coat all sides). Remove from grill.
To assemble hot dogs: Place bacon wrapped hot dog into a bun. Top with a generous amount of pepper jack cheese and a heaping spoonful of teriyaki pineapple. If desired, place in a 350° oven for a few minutes to melt the cheese. Top with a sprinkle of green onions and serve.
Source: My Life as a Mrs Original