Ba­con-wrapped Hick­ory Hot Dogs

Rachael Ray Every Day - - That’s Genius -


1∕3 cup may­on­naise 1 tbsp. ap­ple cider

vine­gar 1 tbsp. sugar 1 tsp. hot sauce

(such as Tabasco) 3∕4 tsp. cel­ery seeds 2 cups coleslaw mix

(about 41∕2 oz.) 4 thick- cut slices hick­ory- or ap­ple­woodsmoked ba­con 4 hot dogs 3 tbsp. smoky

bar­be­cue sauce 4 hot dog buns

1. In a medium bowl, whisk the may­on­naise, vine­gar, sugar, hot sauce, and cel­ery seeds; sea­son with salt and pep­per. Toss with the coleslaw mix; sea­son.

2. Wrap 1 slice of ba­con around each hot dog on an an­gle so the edges over­lap slightly. In a large non­stick skil­let, cook the hot dogs over medium heat, turn­ing oc­ca­sion­ally, un­til the ba­con is cooked and the hot dogs are heated through, 8 to 10 min­utes to­tal. Trans­fer to a plate. Brush the hot dogs with the bar­be­cue sauce.

3. Place the buns, split­side down, in the skil­let with the pan drip­pings. Cook over medium heat un­til toasted, about 3 to 5 min­utes. 4. Di­vide the hot dogs and slaw among the buns.

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