With a name like Yum Dogs, it's almost impossible not to get excited for dinner -- for kids and adults alike. These bacon-wrapped hot dogs are a big upgrade from the ballpark, with a bean sprout slaw that adds a fresh crunch and is as good with the main attraction as it is on its own. A side of super-easy, roasted Slap Fries rounds out the classic combo. Just don't plan on leftovers.
1 pound (approximatey 4 big handfuls) bean sprouts
2 teaspoons kosher salt
1 large carrot, grated on the large holes of a box grater
1 small red onion, very thinly sliced
1 jalapeño pepper, seeds and ribs removed, very thinly sliced (keep some of the ribs and seeds if you'd like your slaw a little spicier)
1/2 cup roughly chopped cilantro
1/3 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1. In a large colander, thoroughly wash the bean sprouts, then shake off the excess water. Set the colander over a bowl or in the sink. Toss the salt with the bean sprouts to distribute evenly, then let the liquid drain from the sprouts, turning them periodically. Let the sprouts drain for at least 30 minutes. Their volume should decrease significantly.
2. In a large bowl, combine the sprouts and the rest of the ingredients. Adjust seasoning as necessary. Keep refrigerated until ready to use.
1/2 cup mayonnaise or aioli
2 tablespoons Sriracha
6 good quality hot dogs of choice (I use a very juicy organic chicken dog)
6 slices good quality bacon of choice (I have found maple bacon particularly luscious)
6 hot dog buns or rolls, preferably ones that are large and sturdy
4 scallions, thinly sliced
1/2 cup roasted, salted peanuts, roughly chopped
1. Combine the mayonnaise and Sriracha and keep covered in the refrigerator until ready for use.
2. Heat a cast iron skillet over medium heat. Score each hot dog a few times. Wrap each hot dog in a slice of bacon, starting at one end and corkscrewing it around to the other. If you find the bacon isn't adhering, you can use a wooden toothpick to pin it to the ends of hot dog.
3. Cook the dogs, rotating to cook the bacon thoroughly on all sides. Depending on the thickness of your meats, this will probably take 2-4 minutes on each side. Transfer the hot dogs to a newspaper- or paper towel-lined platter. If you used toothpicks, remove them.
4. Depending on the size or density of your buns (tee hee hee), you might need to hollow them out a little or not. Spread each bun generously with the Sriracha mayonnaise, then fill them with the Bean Sprout Slaw (I use tongs to gently squeeze out excess liquid).
5. Place the dogs on the slaw and top with scallions and peanuts. Then open wide! It's a mouthful!
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The Grocery List
Serves about 4
6 hot dogs
6 slices bacon
6 hot dog buns
1 pound bean sprouts
1 large carrot
1 small red onion
4 medium potatoes
1/2 cup chopped, roasted, salted peanuts
1/2 rough chopped cilantro
1 teaspoon coriander powder
1/2 teaspoon tumeric powder
1/4 teaspoon mustard powder
We're guessing you have salt, black pepper, mayonnaise, vinegar, olive oil, chili powder, oregano, and sugar -- if not, you'll be needing those, too!
1. Clean and salt the bean sprouts -- they'll need to drain for at least 30 minutes.
2. While you wait for the bean sprouts, slice, season and start roasting the potatoes.
3. Slice and dice the rest of the veggies for the slaw, wrap your hot dogs in bacon, and mix up the Sriracha mayo!
4. Finish mixing the slaw and get your hot dogs in a hot skillet, turning often to crisp the bacon evenly. Transfer to some paper towels to drain slightly while you take out the potatoes. Serve and enjoy!