Sometimes you have to push a hot dog to the max
Just how maxed out can we take that simple icon of summer food - the hot dog - while still keeping it not just edible, but totally appealing? Turns out, pretty well maxed.
It all starts with the bun, and I went with a basic butter-toasted split-top roll. It's a New England thing and it just works.
Next, the cushion - the layer that goes between the bun and the dog. Sauerkraut is so been-there-done-that. I wanted something that would stand out on its own, but also work with the meaty saltiness of the hot dog without masking it.
An uber-rich mac and cheese was a no-brainer. Creamy and starchy, it's the perfect foil for the dog. That's right. We're going to make a batch of mac and cheese, spoon it right into the bun, then nestle the hot dog into it. If we weren't still in a recession, I'd say toss some lobster chunks into the mac and cheese first, but in this economy that's just bad form.
For the hot dog itself, I say go with what you like. Every region and ballpark seems to have a favorite. Go with it.
But before you go too far, wrap that sucker in some prosciutto. It sounds crazy, and you might ask, "Why not just wrap the hot dogs in bacon and get it over with?" Because grilling bacon is fun for no one, especially the grill. We're talking serious fat flames.
Prosciutto, however, gives you the flavor of bacon with a bonus (beyond letting you put away the extinguisher). As the prosciutto-wrapped hot dogs grill, the prosciutto crisps, creating a crunchy bacony exterior. It also helps hold in moisture, so your hot dogs stay plump.
You could leave it at that. Or you could go for the gusto and top the whole thing with avocado slices, an excellent match for the salty prosciutto and peppery hot dog.
Trust me. It's delicious. And you know you want one. What would you do to push it even further? Let me know at jhirsch@ap.org.
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