Summer grilling weather is happening as we speak. Temperatures have certainly soared to a level at which the thought of turning on the stove top, or heaven forbid the oven is ludicrous. Yup…I say don’t do a thing that would encourage that mercury to climb one fraction of an inch higher inside your house. Come supper time, send the husband out into the wilds of the backyard to grill up some meat. A favourite summer grilled entree around here is the humble yet very tasty hot dog. No fuss, no muss! And how in the world could a hot dog get any better? Well there is that bit where you can add some chili and cheese to arrive at the Chili Cheese Dog. Those are pretty special, but I think I’ve found something to add that might even surpass them. Are you ready for it? Wrap them in Bacon!
Everything is better with bacon and hot dogs are no exception to that rule. I don’t know why I haven’t done this sooner, but I am so glad that I finally got around to it. The addition of a little strip of bacon makes those dogs seem so much fancier.
And when you throw in some home-baked Buttery Hot Dog Buns (so much for keeping the oven off 🙂 ) and a delicious condiment like this Jalapeno/Cilantro Crema, the simple grilled dog has gone completely over the top…soaring to – dare I say it – gourmet heights! Now I knew that bacon wrapped hot dogs would be fantastic. And I must say, these Buttery Buns are perfection – rich, tender and soft, yet tough enough to stand up to not only a bacon wrapped dog but also all of the toppings you can heap on as well.
But the big surprize was this Jalapeno/Cilantro Crema. I am completely head over heels in love with it. It hits your taste buds with a wonderfully fresh and spicy zing which is quickly followed with a smooth, cooling creaminess. I’m a bit out of control, putting it on everything. I just can’t get enough. I’ve probably whipped up my 4th batch at this point. Now I will warn you, it is spicy! So for those of you with tender tongues, go easy. You have been warned. But for those of you out there like the husband and myself, get ready for a new addiction. So what are you waiting for? Get that grill fired up and make some of these Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema today.
Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns
- 10 hot dogs (your choice – but I love Hebrew Nationals or Nathans)
- 10 strips of bacon (not thick cut)
- 10 Homemade Buttery Hot Dog Buns (recipe below-or just use store-bought ones if your oven is entirely off-limits!)
- Jalapeno/Cilantro Crema (recipe below)
- Additional toppings such as: cheese, chopped white onion, mustard, ketchup, coleslaw
Bake Buttery Hot Dog Buns (recipe will follow) and set aside to cool.
Prepare Jalapeno/Cilantro Crema (recipe will follow). Pour into squeeze bottle and place in fridge to cool.
Wrap each hot dog with a strip of bacon. You can secure each bacon end into the hot dog with a toothpick if you wish, but I didn’t and the bacon stayed put! Cook each hot dog on a grill over a medium to low heat. Do not try to turn your dog too soon or the bacon will be more likely to stick to the grill. Gently rotate each bacon wrapped hot dog as they cook so that all sides can be cooked evenly. Remove from the grill when the bacon becomes crispy.
To get those nice grill marks on your hot dog buns: Brush each side of hot dog rolls with melted butter and place on the grill for 15 -20 seconds before flipping to other side. Set aside and keep warm.
When ready to eat, grab a warm home-made bun, place a bacon wrapped dog in it, squeeze some of that delicious Jalapeno/Cilantro Crema over it and add whatever other toppings you desire!
For the Buttery Hot Dog Buns:
- 3 cups (361 grams) King Arthur Unbleached Flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons (35 grams) sugar
- 1/4 cup (28 grams) nonfat dry milk
- 1/4 cup (46 grams) potato flour or 1/2 cup instant mashed potato flakes
- 1 1/4 teaspoons salt
- 6 tablespoons (85 grams) soft unsalted butter
- 1 cup (227 grams) lukewarm water
Combine all of the ingredients, mixing then kneading to make a smooth dough. Let the dough rise, covered, until nearly doubled in bulk, about 1 hour.
Lightly grease a New England-style hotdog bun pan. (if you don’t have a hot dog pan – see below)
Gently deflate the dough, and stretch it until it’s about 15″ long and 6″ wide. Place the dough into the pan, stretching it to the edges.
Let the dough rise for 45 to 60 minutes, until it comes to within 1/2″ of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Grease a baking sheet, and place it on top of the risen buns.
Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast-iron skillet works well.
Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns.
Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely.
Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.
No Hot Dog Pan Option: To make regular (not New England-style) hotdog buns without a pan, divide the dough into 10 equal pieces and form each piece into a cylinder 6″ in length. Transfer buns to a parchment-lined baking sheet. Flatten the buns slightly (dough rises more in the center, so this will give them gently rounded tops), then allow to rise for 90 minutes. Bake in a preheated 350°F oven for 15 to 20 minutes.
For the Jalapeno/Cilantro Crema:
- 1/4 cup store-bought pickled sliced jalapenos
- 1/4 cup pickled jalapeno brine
- 1/2 cup coriander leaves, roughly chopped
- 1/4 of a small white onion, roughly chopped
- 2-3 Tablespoons sour cream
- salt to taste
Put all of the ingredients into a food processor and pulse until desired consistency is reached.
Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns brought to you by: Runcible Eats (http://www.leaandjay.com )