Pulled Pork Slaw Dog

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Ivan got a taste of my pulled pork supper yesterday and was disappointed that all he received was a bit of the pork.  Tasha made him a big serving of the leftovers which left me with a smattering of leftovers.  I decided I had to use them up for lunch and hence, the Pulled Pork Slaw Dog was born!  This is a knife and fork dog for me.  I’d wear it if I tried to pick it up and eat it!

One thing I’d like to point out is that you don’t have to make the pulled pork from scratch.  Costco has a really good pulled pork in their refrigerated section that just needs you to add the sauce.  Some areas, like Virginia, have Smitty’s Pulled Pork from Smithfield in the freezer section.  (Man, oh man!  I love that Smitty’s barbeque!!!  I’m not sure I’d make it myself if I could get that out here!!)  =D

I saw a pulled pork dog on a Food Network show at some point although I have no idea which one.  Or, it could have even been on Man v. Food – we love that show!!  In any case, I’ve always had it in the back of my mind that at some point I’d combine two of my loves – pulled pork and the almighty hot dog!

When Tash packed Ivan’s lunch she left about 1 tablespoon of macaroni and cheese.  I just threw that on the dog too just to ‘git-r-dun’!  Next time I make this, I’m going to butterfly the dog, fry in butter and Cholula; then I’ll toast the hot dog bun in the butter and Cholula.  This can happen while the pulled pork is heating up in the microwave.  And, like a the true Virginian girl I am, the dog must be topped with Cole Slaw!  You can douse the pulled pork with hot sauce – I typically do that on the sandwich.  You could also include pickled jalapenos on top of the pulled pork – yum!  A lot of flexibility here!

Here’s the basic method:

• 1 1/4 lb Hebrew National Beef Hot Dog
• 1 hot dog bun
• 1/3 C pulled pork with barbeque sauce
• 1 to 2 Tbsp of Macaroni and Cheese (optional)
• 1/3 C Cole Slaw

Monk’s Favorite Childhood Meal — Grown Up!

When my kids were little their favorite dinner was a butterflied hot dog stuffed with cheese & mashed potatoes. I’ve served this to other children and it’s always a hit.

Tonight when Monk got off work he was starving & wanted something to eat as soon as he walked in the door. I knew that I would make his favorite childhood meal but with a grown up twist — buffalo wing sauce.

He said I went overboard on the wing sauce but he still loved it.

Buffalo Stuffed Dogs

Hot dogs
Mashed potatoes
Cheddar cheese
Frank’s Buffalo wing sauce

Butterfly the hot dog and put on a plate. Drizzle wing sauce to taste. Top with cheddar cheese.

Microwave for 90 seconds to 2 minutes. Remove from microwave and top with 3/4 C to 1 C mashed potatoes, more Buffalo wing sauce, and a handful of cheddar cheese.

Microwave 60 to 90 seconds. Increase by 10 seconds repeatedly as needed to have everything heated through & cheese melted!

Crazy simple. Hits the spot with or without the Buffalo wing sauce.

Devil Dogs

So, with winter well underway, I’m in a summertime cooking frame of mind for tomorrow.  We are having a fairly mild winter in Seattle so far (especially when compared to the previous 3 years!) so my mood is likely empathy for all my friends on the East Coast that are being hammered with winter weather!  Holla!

I’ll be cooking these devil dogs inside.  What sounds good to me is some potato salad and 3-bean salad to go with it!  Have you ever tried Big Daddy’s potato salad?  If not, give it a go.  It’s a unique, delicious take on an all-time favorite!  I had never thought of putting Worcestershire sauce in potato salad which is surprising since I use that stuff all the time – we LOVE it!!!

Part of the reason I’ll be making potato salad and 3-bean salad is I want the leftovers to go with the mess of ribs I plan to cook on Sunday.  Yum!  Ribs!

I’m sure Monk will want either cheesecake or cherry pie for dessert.  Since tomorrow is Saturday, I can accommodate either one!

 

Devil Dogs

• 1 pound of hot dogs (Hebrew National package of 4, 4 oz dogs are our favorite!)
• 1 C shredded sharp cheddar, room temperature
• 1/3 C pickle relish
• 1 tsp prepared mustard
• 1 Tbsp Heinz Chili Sauce
• 3 Tbsp mayonnaise

Preheat broiler to low.

Mix together cheese, pickle relish, mustard, chili sauce, and mayonnaise until smooth.  Butterfly hot dogs taking care to not cut all they way through them. 

Melt 4 Tbsp butter in a large skillet.  Once melted, add 2 Tbsp hot sauce.  (Our favorite is Cholula!)  Move the pan around to mix the butter and hot sauce, return to heat.  Add butterflied dogs to the skillet.

Put a press or brick covered in foil to hold dogs down.  Let cook for 2 to 3 minutes, until dog is blistered and cooked well.  Flip dogs and cook for 1 to 2  minutes under the press, until dog is blistered.  Remove from pan.  Add 2 more Tbsp butter and 1 Tbsp hot sauce moving the pan around to mix well.  Add hot dog buns, opened, and cook like a grilled cheese sandwich until inside is crisped.

Put hot dog buns on a rimmed cooking sheet.  Top with cooked hot dogs, cut side up.  Stuff with deviled cheese.  Put under broiler and cook until cheese is slightly melted.

If cooking on a grill:

Stuff hot dogs with deviled cheese.  Grill over medium heat until dogs are heated through and cheese is slightly melted.  Serve on hot dog buns.