Trends

Make a grown-up bacon-wrapped hot dog that will blow your mind

June 30, 2014 at 12:30 PM ET

With Fourth of July around the corner, there's only one thing on our minds: hot dogs! As with burgers, and many other childhood comfort staples, it's trendy to give hot dogs a haute makeover. In this episode of our "Imagine That in your Kitchen" food trend series, we asked James Briscione, chef instructor at the Institute of Culinary Education in New York City, to show us how to take our hot dogs to the next level. 

He didn't disappoint. The bacon-wrapped hot dog he served completely transformed what we thought a hot dog could be. It was like our young pup left home, went to college, studied abroad on the islands and then came back to us all grown up. There are many more flavors and more complexity than what we'd expect in a hot dog. It made for a memorable experience — one that your cookout guests will certainly relish (zing!).  So watch the video to see Briscione make these delicious dogs.

Video: It’s grilling season and that means it’s hot dog time. This year, instead of making the same tired dog, take a few tips from the Institute of Culinary Educations’s James Briscione and take your hot dogs to the next level.

Grilled pineapple salsa

Serves 8

  • ½ pineapple, core and skin removed cut into large slices
  • 1 tablespoon chili powder
  • kosher salt, as needed
  • 1 red onion, sliced into rings ½-inch thick
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped cilantro leaves

Season the pineapple slices with the chili powder and salt. Cook on a hot grill, until well marked on both sides and tender.

Brush the onion slices with oil and cook on the grill until completely blackened on both sides.

Chop the pineapple and onion, place in bowl. Stir in the lime juice, olive oil, mint and cilantro.

Have trouble chopping that pineapple? We've got you covered.

Pickled summer squash relish

Serves 8

  • 1 red jalapeno, minced
  • ¼ cup yellow onion, diced
  • 2 cups white wine vinegar
  • ½ cup water
  • 1 tablespoon salt
  • 1 cup sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon turmeric
  • 1 yellow squash, diced

Combine the jalapeno, onion, vinegar, water, salt, sugar, mustard seeds and turmeric in a saucepot. Bring to a boil to completely dissolve all ingredients. 

Add the diced squash to the hot pickling liquid. Cool completely before serving. Keeps up to 1 month refrigerated.

TOP