Hot diggity dogs

I have a hot topic this week. It's all about hot dogs. After all, this is National Hot Dog Month in America.

All over America people are eating hot dogs and having hot dog eating contests.

I understand that Piggott had a hot dog eating contest over the Independence Day weekend.

As the economy looks bleak, things are looking up for the lowly hot dog. They can be turned into a tasty snack or a gourmet meal.

It doesn't matter if you call it a hot dog, a wiener or a frankfurter, it's all the same. It can be made of all beef, pork, chicken, turkey or a combination.

The hot dog is certainly versatile. It can be steamed, boiled, broiled, baked, griddled, fried, deep fried, sautéed, barbecued, charcoaled or micro waved.

It's a favorite food at fairs, festivals, carnivals, picnics, ballgames and camping. It is the food of paupers, the food of kings, all ages and ethnic groups; and especially children.

It is popular at a bachelor pad or a hot dog stand in Chicago.

There are hundreds of ways to prepare hot dogs but I'm familiar with only about a half dozen.

When I was first married, my mother-in-law gave me a recipe for hot dogs.

I would boil about a half dozen big wieners until they were plump, just a few minutes.

Then I would remove them from the hot water, let them cool just a bit, then slice each one lengthwise, but not entirely into. I would slice the center, leaving the ends intact and the bottom. (It would resemble a canoe)

Then I would fill the opening with shredded cheddar cheese or American cheese and minced onion. Then I would dribble a line of ketchup or barbecue sauce on top the onions and cheese. After that, I placed the wieners on a cookie sheet or flat metal pan and broiled them until the cheese melted and the hot dogs lightly browned. This took only a few seconds in the oven broiler..I served it as a main dish with vegetables.

Another dish is kraut and wieners. You simply cut the wieners, bite size, and add sauerkraut. Place the kraut and wieners in a pan on the range and simmer for about 10 minutes until the wieners are plump. The kraut gives the wieners a wonderful flavor. I also use it as a main dish.

Of course, I fix chili dogs too. Just heat a can of chili (or homemade). Place a heated hot dog in a bun, put it on a plate, and spoon the chili over the hot dog and bun. You can add grated cheese but that's optional.

Of course, there's the simple hot dog served on a bun. You just add mustard, ketchup, relish and onions, as desired..or slaw.

A recipe that I plan to prepare is made with apples, cheese and hot dogs.

Ingredients are one pound of beef hot dogs, one tablespoon mustard, three apples, peeled and sliced, two tablespoons brown sugar and 1/3 cup grated cheddar cheese.

First, you cut the hot dogs into thirds lengthwise, put them in a bowl and toss them with the mustard.

Then put the hot dogs into a buttered oven safe casserole dish and top with the sliced apples. Sprinkle the sugar over the top and cook in 400 degree oven for about 20 minutes. Remove and sprinkle the grated cheese on top, then return to oven until the cheese is bubbling. Serve hot.

I read about a recipe called The Chihuahua. You take a long thin cooked hot dog, blanket it in fried bacon then cap with sour cream and avocado. It is served on an open bun.

Of course, there's a hot dog on a stick. You will need one package of hot dogs and one can refrigerated uncooked bread sticks.

Preheat greased skillet or prepare campfire. Insert a 10-inch wooden skewer into one end of each hot dog until the skewer reaches the opposite end. Wrap the exposed end of the skewer in aluminum foil. Unroll the bread sticks. Wrap one dough stick around each hot dog in a spiral fashion. Place on grate over medium low heat or hold over campfire. Cook for 8 to ten minutes, or until hot dog is cooked through and the bread is golden brown. Turn frequently while cooking.

A simple recipe calls for four good quality beef hot dogs, olive oil and salt.

Add hot dogs to cold salted water and bring them to a boil. Turn them off and keep them in the hot water. For added kick of flavor split the boiled hot dogs almost all the way in half. Open them up, place in a skillet where a little olive oil has been added. Fry the hot dogs over low heat until brown on both sides. Serve warm.

The naked dog is a plain, eight inch, quarter pound hot dog served on a sourdough bun and wrapped to go in aluminum foil. Mustard, ketchup, relish and onions are available too.

I've never cooked a corn dog but this is how I'm told it's done.

Prepare a thick batter of 2/3 cup cornmeal, l cup flour, 2 tbs. sugar, 2 tbs. shortening, pinch of salt and baking powder. Mix those ingredients, then add 1 egg, and 3/4 cup of milk. Stir well..Place popsicle stick into end of each hot dog. Lightly flour each hot dog before it is battered so that the batter will stick better. Deep fry two or three battered hot dogs at a time, until they are golden brown.

From what I read on the Internet, among the top rated wieners are Oscar Mayer premium beef franks, Oscar Meyer Wieners (with turkey, chicken, pork) and Oscar Meyer mini hot dogs, beef. Also high on the list was Ball Park Beef Franks and Ball Park Angus beef franks, Ball Park Franks (beef, pork, turkey) and Hatfield beef franks.

There were several listed that I'm not familiar with, such as Dietz Watson New York brand beef franks, therefore I'm not listing them.

I do think it's important to use good quality franks in your hot diggity dog recipes.

Maybe during this recession, the lowly hot dog deserves a second look.

It isn't steak, but it's cheaper.