If one of the unofficial job requirements of being a baseball wife is to eat an unreasonable number of hot dogs during baseball season… I would have passed the test with flying colors. Whether I am exploring a new stadium or just flat out hungry, hot dogs tend to be my menu item of choice at the ballpark. Of all the options they tend to be the most healthy, and I love seeing the way that stadiums mix it up to give the hot dogs some local flavor. My favorites so far: Crab Mac and Cheese Dogs from Camden Yards, green chili dogs in Denver, and the epic cheese curd, gravy, and jalapeno dog in Milwaukee. With Octoberfest around the corner, I thought I would give the good old dog some fall flavors.
For me, hot dogs must come with mustard. The whole grain Dijon mustard from Trader Joe’s makes my heart sing. I use it in almost every salad dressing, sandwich, and dipping sauce.
Octoberfest Hot Dogs
Makes: 4 servings
Prep Time: 15 minutes Total Time: 15 minutes
Ingredients:
4 hot dogs, uncooked
1 beer (a lager is best)
1 white onion, halved and thinly sliced
2 Braeburn or pink apples, cored and thinly sliced
2 tbs Dijon whole grain mustard
1 tbs honey
salt and pepper to taste
4 thick slices semi-soft cheese- Bavarian Swiss for example
4 pretzel buns- sliced in half most of the way through and lightly toasted
Directions:
1. Heat a medium saute pan over medium heat. Spray the pan with cooking spray and add the onions and apples. Saute for 5 minutes or so, or until both start to become tender and soft. Add the mustard and honey. Cook another 3-4 minutes and remove from the heat.
2. While the onions and apples are cooking, heat a large saute pan over medium heat. Add the beer and the hot dogs and cook until the hot dogs are plump and warmed all the way through, roughly 8 minutes. Drain the hot dogs of any excess beer.
3. Make each hot dog by layering a slice of cheese on the bottom, followed by a good helping of the onions and apples. Top with a hot dog and serve hot.
Cooking In Red Socks 