HAWAIIAN DOGS

Better Homes & Gardens - Best of Summer Recipes - - Dogs Of Summer -

prep 20 min­utes mar­i­nate 30 min­utes grill 9 min­utes

1/4 cup bal­samic vine­gar

2 Tbsp. packed brown sugar

1 Tbsp. peanut or veg­etable oil

1 Tbsp. soy sauce

1 to 2 tsp. Asian chili paste

(sam­bal oelek)

1 large red onion, thinly sliced

and sep­a­rated into rings

1/4 of a fresh pineap­ple, cored*

Cayenne pep­per (op­tional)

1 recipe Grilled Hot Dogs,

see page 45**

Teriyaki sauce

1/2 cup thinly sliced green onions

(op­tional)

Sesame seeds (op­tional)

1. In a medium bowl com­bine vine­gar, brown sugar, oil, soy sauce, and chili paste. Add onion rings, stir­ring to coat. Cover; mar­i­nate at room tem­per­a­ture 30 min­utes, stir­ring fre­quently. Drain onion rings, dis­card­ing mari­nade.

2. Mean­while, cut pineap­ple length­wise into four wedges. If de­sired, sprin­kle with cayenne.

3. For a char­coal or gas grill, grill pineap­ple wedges, cov­ered, over medium heat 3 to 4 min­utes or un­til golden- brown grill marks ap­pear, turn­ing oc­ca­sion­ally. Re­move from grill. Chop pineap­ple; pat dry with pa­per tow­els. 4. Place a grill bas­ket on grill rack un­til bas­ket is hot. Add onion rings to hot bas­ket. Grill 6 to 8 min­utes or un­til onion rings are ten­der and slightly charred, stir­ring fre­quently.

5. Fol­low di­rec­tions for Grilled Hot Dogs. Place grilled hot dogs in toasted buns. Top with pineap­ple and grilled onion rings. Driz­zle with teriyaki sauce. If de­sired, sprin­kle with green onions and sesame seeds. Makes 8 hot dogs.

* tip To save time, look for peeled and cored fresh pineap­ple in the pro­duce sec­tion.

** tip We sug­gest us­ing ap­ple- or mango-fla­vor chicken sausage with these top­pings.

per hot dog 315 cal, 16 g fat (6 g sat. fat), 25 mg chol, 1,057 mg sodium, 32 g carb, 1 g fiber, 11 g sug­ars, 10 g pro.

A DOG ON A BUN IS A BLANK CAN­VAS. USE FRESH SEA­SONAL PRO­DUCE, CREATIVE CONDI­MENTS, AND YOUR FA­VORITE FLA­VORS TO MAKE YOUR OWN SIG­NA­TURE DOG.

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