Liesl’s Pasta Fagioli and Peasant Bread recipe reminded me that I haven’t posted a recipe recommendation in a while. Honey Bear and I made this one again just last week, and I remembered how full-flavored it is. If you’re looking for a way to reinvent your hot dogs, this is it.
The sloppy dawg takes the idea of a sloppy joe and trades the ground beef in for cut-up hot dogs. Here’s Rachael Ray’s recipe, if you’d rather click through to her site, and here it is again, with a little extra commentary:)
1 tablespoon olive oil (extra virgin, if you’re Rachael Ray, although Curtis Stone says extra virgin is a waste of cold-pressed oil if you’re just going to heat it up)
1 pound hot dogs, chopped or thinly sliced
1 medium onion, chopped
1 small bell pepper, chopped
2 tablespoons tomato paste
3 tablespoons brown sugar
1 tablespoon red wine vinegar (Rachael Ray reminds you that you can eyeball this amount, but heck, it’s cooking--you can eyeball everything:) )
1 tablespoon Worcestershire sauce
1 8-ounce can tomato sauce
Salt and pepper
4 hot dog rolls, toasted and buttered (if you want to give yourself more work)
Heat the olive oil in a large skillet over medium-high heat. Add the hot dogs to the pan, and cook until golden brown, about 4 to 5 minutes.
Add the onion and bell pepper to the pan. Continue cooking until the veggies are nice and tender, about 3 to 4 minutes. Add the tomato paste to the pan, and cook until aromatic, about a minute. (Rachael Ray is fond of saying, “Your nose will know when it’s done,” and that’s really the case with this tomato paste. As soon as you can smell it, you’re good to go.)
In a medium bowl, combine the brown sugar, red wine vinegar, and Worcestershire and tomato sauces. Add that mixture to the pan, season with salt and pepper, and simmer until thick and saucy, about 5 more minutes.
Pile the meat sauce onto the buns. Top with tomatoes, pickles, and mustard, if you like.
When we made this last week, Honey Bear and I were a little short on hot dog, so we added some fresh eggplant from our garden (Honey Bear’s idea). It turned out great, so feel free to improvise.
What have you been cooking lately?