Danger Dogs with Spicy Fruit Relish

Danger Dogs with Spicy Fruit Relish might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 505 calories, 15g of protein, and 27g of fat each. For $2.63 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 985 would say it hit the spot. This recipe from Foodnetwork requires juice of lemon, olive oil, pineapple, and pickle relish. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. It is a rather inexpensive recipe for fans of American food. Overall, this recipe earns an outstanding spoonacular score of 90%. Users who liked this recipe also liked Mini Corn Dogs with Sweet and Spicy Pepper Relish, Hot Dogs Three Ways – Pepper Jam/Chili Sauce, Bourbon Caramelized Onions and Spicy Tomato Relish, and Grilled Korean BBQ Short Rib Dogs with Sweet Peach Relish + Spicy Korean Slaw.

Servings: 8

Preparation duration: 45 minutes

 

Ingredients:

8 slices applewood-smoked bacon

8 good quality all beef franks

8 hot dog buns

1 jalapeno, seeded and finely diced

16 pickled jalapeno slices, drained

1/2 lemon, juiced

Ketchup, for serving

Kosher salt and freshly ground black pepper

1 mango, peeled and sliced into 1/2-inch pieces

Country mustard, for serving

1 tablespoon olive oil

1/2 cup pickle relish

1/2 pineapple, peeled and sliced into 1/2-inch planks

1 red chile (Fresno or jalapeno), seeded and finely diced

1/2 medium red onion, finely diced

Equipment:

grill pan

grill

bowl

knife

toothpicks

Cooking instruction summary:

Watch how to make this recipe. For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge. For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain. With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total. To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

 

Step by step:


1. Watch how to make this recipe.

2. For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.

3. For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through.

4. Transfer the bacon to a paper-towel-lined plate to drain.

5. With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through).

6. Cut the jalapeno slices so you can unroll them into long strips.

7. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.

8. To serve, toast the buns for 1 to 2 minutes per side.

9. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.


Nutrition Information:

Quickview
508k Calories
15g Protein
26g Total Fat
54g Carbs
23% Health Score
Limit These
Calories
508k
25%

Fat
26g
41%

  Saturated Fat
9g
59%

Carbohydrates
54g
18%

  Sugar
23g
27%

Cholesterol
39mg
13%

Sodium
1379mg
60%

Get Enough Of These
Protein
15g
30%

Vitamin C
262mg
318%

Vitamin B6
1mg
52%

Manganese
1mg
51%

Vitamin E
7mg
49%

Vitamin A
2440IU
49%

Vitamin K
38µg
37%

Vitamin B3
7mg
36%

Vitamin B1
0.51mg
34%

Selenium
21µg
31%

Fiber
7g
31%

Folate
125µg
31%

Potassium
808mg
23%

Phosphorus
215mg
22%

Vitamin B2
0.35mg
20%

Iron
3mg
18%

Copper
0.35mg
17%

Magnesium
65mg
16%

Vitamin B12
0.93µg
15%

Zinc
2mg
14%

Calcium
119mg
12%

Vitamin B5
1mg
10%

Vitamin D
0.36µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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