Vienna Beef is a paid sponsor of Sonoran Living
Vienna® Beef Chicago Style Hot Dog
Ingredients
· 1 package of Vienna® Beef Franks
· 1 package hot dog buns with poppy seeds*
· Vienna® Beef brand Yellow Mustard
· Vienna® Beef brand Neon Green Relish
· 1 cup yellow onion, small dice
· 16 Tomato wedges (2 per hot dog)
· 8 Kosher dill pickle spears (1 per hot dog)
· 16 sport peppers (2 per hot dog)
· Vienna® Beef brand Celery Salt
Procedure
Bring a 2 quart of water to a simmer.
Place hot dogs in the water, and cook 5 -7 minutes or until heated through.
Remove hot dog and place inside a bun.
*If steaming the buns: Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. Repeat until all buns are steamed. Place hot dog in the steamed bun and garnish in this order:
Per hot dog:
1. 1 tsp Vienna® Beef brand Yellow Mustard
2. 2 TB Vienna® Beef brand Neon Green Relish
3. 1 TB diced yellow onion
4. 2 Tomato wedges
5. 1 Kosher dill pickle spear
6. 2 sport peppers
7. A dash of Vienna® Beef brand Celery Salt
Yield 8 servings
Vienna® Verde Dog
Ingredients
· 1 package of Vienna® Jumbo Beef Franks
· 8 Bolillo rolls
· Mole Mayo-recipe below
· Nopales Crema-recipe below
· Poblano Jicama slaw-recipe below
· 1 cup Queso Fresco, crumbled
For the Mole Mayo
· 1 cup mayonnaise
· 3 TB Ready to use Mole (Dona Maria or similar brand)
Add ingredients in a bowl and stir to combine. Cover, and set aside in the refrigerator until ready to use.
For the Nopales Crema
· 1 (30 oz) jar or can of Nopales, drained and rinsed
· 1 bunch fresh cilantro, leaves only
· 1 lime, juice only
· 1 ½ cup Mexican style crema or sour cream
In a food processor, combine everything except the crema/sour cream and blend until almost smooth. Add 3/4 cup of the nopales mixture to the crema/ sour cream and stir to combine, Cover, and set aside in the refrigerator until ready to use
For the Roasted Poblano Jicama Slaw
· 2 small or 1 large jicama, peeled, and cut into long thin strips
· 1 Poblano pepper, roasted, seeded and cut into long thin strips
· 1 lime, juice only
· Salt and pepper to taste
Combine all ingredients in a large bowl and mix thoroughly, season with salt and pepper. Cover,and set aside in the refrigerator until ready to use.
For the Vienna® Verde Dog
1. Bring 2 quarts of water to a simmer. Place hot dogs in the water, and cook 5 -7 minutes or until heated through. Remove hot dog and set aside.
2. Spread 1 tablespoon of the mole mayo on the inside of the bolillo roll. Place hot dog inside the bun and dollop with 2 Tablespoons of the Nopales Crema, top that with some of the Roasted Poblano Jicama Slaw, and finally sprinkle with queso fresco.
3. Serve immediately, with plenty of napkins.
Yield 8 Servings
Pick up Vienna Beef Hot Dogs in the hot dog section in your local Fry's, Safeway, Albertsons and WalMart
And for more information please visit www.viennabeef.com
Vienna Beef is a paid sponsor of Sonoran Living
