Hot Dogs

Black eyed Peas Hot Dog

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Cook time: 

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Serves: 4

Ingredients
  • 1 15 oz. can of black eyed peas
  • 2 to 3 tablespoons brown or white rice flour or corn starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 small shallot, finely minced
  • 2 to 3 cremini mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 4 hot dog buns
Spice mix:
  • ¼ teaspoon ground allspice
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
Directions
  1. Heat 2 tablespoons of oil into a small pan, about 2 minutes. Add fennel seeds and let them sizzle, 30 seconds. Add shallot and red pepper flakes. Sauté those until shallots are translucent, 2 minutes. Add mushrooms and sauté them for 3 minutes. Add tomato paste and sauté it for a minute with shallot and mushrooms. Let the mixture cool for 5 minutes.
  2. While shallot mixture is cooling, drain and rinse black eyed peas. Mash them into food processor until almost mushy.
  3. Combine spice mixture into a medium mixing bowl. Add mashed peas and shallot mixture. Add 2 tablespoons rice flour, yeast and Worcestershire sauce. Mix everything well. Try to form a small ball, if mixture does not stay together, add one more tablespoon of flour. Divide the dough into four equal parts.
  4. Cut about 1 foot of plastic wrap piece. Put one part of dough on to plastic wrap and form into about six inch hot dog shape. First wrap plastic wrap tightly around hot dog, then twist both ends of plastic wrap as tight as you can. Tie each end with a piece of twain. Poke few holes with a toothpick. Repeat the process for remaining three hot dogs.
  5. Boil water in at least 5 quarts of pot. Transfer the wrapped hot dogs to boiling water. Lower the heat so water is simmering. Let hot dogs simmer for 15 minutes. Remove from water and let them cool down, at least 30 minutes.
  6. Heat remaining oil into a large nonstick skillet. Brown the hot dogs on medium heat all around, about 5 minutes. Be gentle while turning hot dogs so they do not break. Serve them on your choice of buns and condiments.
Notes
Hot dogs can be made ahead.

 

 

 

Pinto Beans Hot dog

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Cook time: 

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Serves: 4

Ingredients
  • 1 15 oz. can of pinto beans
  • 2 to 3 tablespoons masa harina
  • 1 large egg
  • 2 tablespoons shredded Mexican cheese
  • 1 tablespoon tomato paste
  • ½ red onion, finely minced
  • 1 garlic clove, minced
  • 1 teaspoon cumin seeds
  • 2 tablespoons taco seasoning
  • ½ teaspoon dry oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • 2 tablespoons olive oil
  • Canola oil for brushing
  • Butter for spreading
  • 4 hot dog buns
Cheese sauce:
  • 1 12 oz. can evaporated milk
  • ½ cup shredded Mexican cheese
  • 3 Slices American cheese, roughly torn into few pieces
  • 2 tablespoons corn starch
  • ½ teaspoon ground mustard
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt or to taste
Pico de gallo:
  • 2 Roma tomatoes, ¼ inch diced
  • ½ red onion, ¼ inch diced
  • ½ serrano or jalapeno chili, finely minced
  • 1 clove garlic, finely minced
  • ¼ cup chopped cilantro
  • Juice of ½ a lime juice
  • ½ teaspoon salt or to taste
Directions
  1. Drain and rinse pinto beans. Set aside.
  2. Heat oil into a small pan, about 2 minutes. Add cumin seeds and let them sizzle, 30 seconds. Add onion and garlic and sauté them until onion is translucent, 2 minutes. Add tomato paste and sauté it for a minute with onion. Add pinto beans and dry spices. Season with salt and stir to combine. Let beans cook with spices for 5 minutes. Let beans cool for 10 to 15 minutes.
  3. Transfer beans to food processor bowl. Add 2 tablespoons masa harina, cheese and an egg. Pulse until beans are almost mashed. Try to foam a small ball, if mixture does not stay together, add one more tablespoon of masa harina. Divide the dough into four equal parts.
  4. Cut about 1 foot of plastic wrap piece. Put one part of dough on to plastic wrap and form into about six inch hot dog shape. First wrap plastic wrap tightly into tube shape, then twist both ends of plastic wrap as tight as you can. Tie each end with a piece of kitchen twain. Poke few holes with a toothpick. Repeat the process for remaining three hot dogs.
  5. Boil water in at least 5 quarts of pot. Transfer the wrapped hot dogs to boiling water. Lower the heat so water is simmering. Let hot dogs simmer for 15 minutes. Remove from water and let them cool down, at least 30 minutes. Remove plastic wrap and refrigerate for 1 to 2 hours.
  6. While hot dogs are cooling, make cheese sauce. Heat evaporated milk in a sauce pan until almost boiling. Combine cheese, corn starch and spices in a bowl. Once milk is heated, add cheese mixture. Heat on low heat until cheese is melted. Transfer to a serving bowl.
  7. Combine ingredients of pico de gallo in a serving bowl.
  8. To grill hot dogs, brush them with canola oil. Grill hot dogs until brown all around, about 3 minutes. Spread butter on hot dog buns and toast them. To serve, put hot dog in a bun, pour about 2 tablespoons cheese sauce and add about 1 tablespoon pico de gallo on top.