the Lake Kitchen

The Hot “Dawg” Bar

It’s March Madness and my Washington Huskies are on their way to the final four. I’ve created three different types of hot dogs, the Rebounder, the 3 Pointer, and the Full Court Press. I like to keep my hot dogs warm in a crock pot covered with water.
Makes 12 hot dogs

Ingredients

• 1/3 cup mayonnaise
• 1 ½ teaspoon relish
• 1 Tablespoons ketchup
• pinch of salt and pepper
• 1/3 cup sauerkraut

Directions

1. In a small bowl mix together the mayonnaise, relish, ketchup and a pinch of salt and pepper.
2. Spoon mayonnaise mixture evenly over 4 cooked hot dogs placed in buns, top with sauerkraut.

The 3 Pointer

Ingredients

• ¼ cup heavy cream
• ¼ cup blue cheese
• 2 Tablespoons hot wing sauce (such as franks)
• 3 Tablespoons green onions, sliced thin on the bias

Directions

1. Pour heavy cream into a very small sauté pan over medium heat. Crumble in the blue cheese and stir until melted. Thicken for about 3 minutes, stirring occasionally. Turn off heat.
2. Spoon blue cheese sauce evenly over 4 cooked hot dogs placed in buns, drizzle hot sauce over the sauce and top with green onions.

Full Court Press

Ingredients

• ¼ cup sour cream
• 1 teaspoon taco seasoning
• ¼ cup salsa
• 1 Tablespoon ketchup
• 2 tablespoons yellow onion, minced
• ¼ cup cheddar cheese shredded

Directions

1. In a small bowl mix together the sour cream and taco seasoning. In another small bowl mix the salsa and ketchup together.
2. Spoon sour cream mixture and salsa evenly over 4 cooked hot dogs placed in buns, top with onions and cheese.

• Tags: hot dogs
,
• march madness
,
• recipe