Dam Dog Recipe
¼-lb. all-beef hot dog with mustard, onion, relish, sport peppers, tomato, pickle, and celery salt.
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Ingredients
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Dam Dog
Method
Dam Dog
- 1
Prepare toppings
Finely chop the yellow onion into small dice (about 2 tablespoons). Thinly slice the sport peppers into rings or small slivers. Slice the tomato into two thin (about 1/8-inch) rounds. Cut the dill pickle spear into thin lengthwise slices. Measure the mustard, relish, and celery salt so they are ready to assemble.
- 2
Cook the hot dog
Choose a cooking method: pan-sear, grill, or simmer. For pan-sear: heat 1 tsp vegetable oil (or 1 tsp water for lower fat) in a nonstick skillet over medium-high heat. When shimmering, add the 1/4-lb all-beef hot dog and cook 3–4 minutes, turning frequently, until well browned and heated through with a slight blistering. For grill: preheat to medium-high, grill 3–4 minutes, turning to get even char. For simmer/steam: simmer in water 4–5 minutes until heated through.
- 3
- 4
Assemble the dog
Place the cooked hot dog in the warmed bun. Spread 1 tablespoon yellow mustard in a thin line along the length of the hot dog. Sprinkle the finely chopped onion evenly over the mustard. Spoon 1 tablespoon sweet pickle relish alongside the onion. Arrange the 2 thin tomato slices on one side of the hot dog. Lay the thin dill pickle slices along the opposite side. Scatter the sliced sport peppers evenly across the top.
- 5
Finish and serve
Lightly sprinkle 1/4 teaspoon celery salt evenly over the assembled dog to season. Serve immediately while warm.