The Art of Twisting Hot Dogs: A Chef's Favorite Recipes

When it comes to hot dogs, many people think they're just a simple, straightforward food. But for chefs like the one featured in this article, hot dogs are an opportunity to get creative and experiment with different flavors and ingredients.

One chef's twist on the classic Seattle dog is all about adding some excitement to the traditional condiments. "Buns first things first," the chef says, "cream cheese give it a smear." From there, they add barbecue sauce at the bottom of the bun for a sweet and tangy base. Next comes relish, which adds a nice acidity and crunch to the dish.

But what really takes this hot dog over the top is the addition of pork rinds. The chef throws them all together, creating a flavorful and textured combination that's sure to please even the most discerning palate. "That's my twist on a Seattle dog," the chef says with a grin. "Best enjoyed at 2 a.m."

Another chef has taken the hot dog in an entirely different direction. They've created a French-style sausage, known as boudin franc, which is emulsified in a similar style to a traditional hot dog. But instead of using beef or pork, this sausage is made with chicken and pork, giving it a unique flavor profile.

To complement the sausage, the chef has created a spicy pepper relish that adds a nice kick of heat and sweetness to the dish. They've also developed a cheesy sauce, known as serrano cheese sauce, which has a rich and creamy texture similar to cheese whiz. The combination of these flavors creates a truly unique hot dog experience.

For this chef, building the hot dog is all about creating a harmonious balance of flavors and textures. "Essentially, a nest of cheese," they say with a smile, "is what makes this hot dog really special." And it's not just the cheese that holds everything together - the spicy relish plays a crucial role in balancing out the heat from the sausage.

Another chef has taken the traditional hot dog and turned it on its head by creating a plant-based version. They start with a base recipe of seitan, which is made from bread flour and water, and then add in various ingredients to mimic the flavor of a hot dog. This includes liquid smoke, paprika, and sauerkraut.

To add some crunch and texture to the dish, the chef grills the seitan until it's browned on both sides. They then top it with sauerkraut, which they've made by shredding cabbage and packing it into a jar with salt, thyme, and other spices. The result is a delicious and healthy hot dog that's perfect for vegetarians and vegans.

Finally, the chef has taken the traditional mustard and added some carrots to create a unique and flavorful condiment. This "carrot mustard" adds a nice sweetness and texture to the dish, and helps to tie everything together.

The Art of Twisting Hot Dogs is all about experimentation and creativity in the kitchen. By trying new ingredients and flavor combinations, chefs can take this simple food and turn it into something truly special. Whether you're looking for a spicy kick or a healthy twist on the classic hot dog, there's sure to be a recipe out there that suits your taste.

"WEBVTTKind: captionsLanguage: enthis is another chef steps five chefs five ways summer's here and we're outside grilling a lot often that means hot dogs but guess what we're gonna make them inside the kitchen today every time we get into one of these now we have to establish some ground rules what the heck is a hot dog and so far i think we've agreed on it's an emulsified sausage a frankfurter esque thing in a bun and what the heck's a bun when is it not a sandwich now we're saying it's going to be hinged it's got to be it's not two pieces of bread that's a sandwich that's a hot dog today we've got anjanashankar one of my old friends i used to work with anjana at monitor's cuisine for many many years and now she's hanging out with us so glad to have you on jenna thank you andrea's got some really nice indian flavors we've got swine key pork screw with nick kyle's gonna do a frunk it's kind of like a frenchie hot dog that's not even gonna make a hot dog oh he's just breaking the rules like crazy i'm gonna make smash dog today i'm gonna show you how it's gonna take about five seconds you're gonna love it you're gonna level up your cooking and we're gonna have some fun let's get into it it occurred to me i've been making so much smashed burgers the last couple years i started getting on google looking around i don't think anybody's ever made smash dog before i hadn't found any i started making them at home same principle as a smash burger turned out it's freaking great boing boing boing a couple scores some of these hot dogs have casings all i'm doing is like pressing i'm not like cutting through and then it's the smashing part if you really just smash it you're gonna have broken bits everywhere i like to do almost all the searing on like one side so you get like really crispy almost like a little bit burnt crust oh yeah i'm gonna get my buns and i'm gonna take the fat that i had right back i love fresh onion okay done my thing with the buns too this is like a little crispy but this part so steamy smash dog this one i smashed all the way i'm gonna bust them up doesn't matter it's a smash dog you can put whatever you want on it let's do the classic i like lots of onion what are we talking ketchup no ketchup kyle are you gonna eat a dog you could eat a dog but check this out here we go this this is the still connected yes that's a smash dog we just invented that i'm gonna eat some dude yeah boy here's buddy and this is like an extreme difference between like the pouched gentle snap which is great and that's awesome and that's its own thing and this is like taking it to the other extreme maximum surface area maximum crisp cook super fast easy smash smash dog i call my dog a desi dog goes back to my traditional upbringing bright vibrant indian flavors with lots of texture cilantro relish spicy coconut cream pickle mustard and topped with curry leaf peanuts and crispy shallots so i am going to drop these and sear them quick while that's getting brown i can mix some coconut chutney with some pickle mustard gives that tanginess and spiciness more spicy while that's sitting in the pan i'm going to start building the hot dog mustard with the coconut chutney goes first relish goes in it depends how much you want i like a lot of it so i'm going to put a lot of it top it with some peanuts crispy shallots and some deep fried curry leaves there's this pickled element from little mustard seeds in there and the texture is wild with all the little crunchies and crispies and i just got this like coconut and peanuts yes that's it that's my daisy dog this is a seattle dog with twists we literally are gonna twist it so a seattle dog you're always going to find cream cheese with it caramelized onions sriracha and barbecue sauce and pickled jalapenos i will be doing a riff on all those components i'll say before we get started on the twist or the spiral hot dog we're gonna get the cream cheese ready pretty much all the stands you're just gonna find a version of philly cream cheese an important part of it is make sure it's tempered or you give it a little bit of microwave ahead of time horseradish adding this for the heat again the amount you add is totally up to you all right probably enough this is a twist on a seattle dog literally we are gonna be spiral cutting this hot dog the reason for spiral cutting it is it's gonna alter the texture where it's a little bit easier to bite into and it also allows the condiments to kind of seep in so they don't all just kind of smear out when you bite into it to get started you're going to need a long skewer we're going to insert this through the middle lengthwise you rarely ever do it perfect the first time boom it's good enough hot dog here we're going to keep our knife at a 45 degree angle to the stick but you actually want to lean over a lot more because once you get around once that is going to be guiding us we're going to be going for a width of about half an inch all right here we go boom that's a hot dog with a twist so we're going to get this pan really hot high heat medium-high heat both work real simple i'm just looking for a nice texture and sear on the outside seattle dock is a pretty weird thing if you go anywhere in capitol hill at like one or two a.m they're everywhere people are drinking a lot and it just hits the spot all right our pork slinkies are looking good i'm gonna steam these guys from the inside we're cracking them spicy version that's my favorite i'm gonna crush these up a little bit buns first things first cream cheese give it a smear barbecue sauce at the time for bottom relish look at that all right the final condiment of sorts pork rinds just gonna throw these all over all right so that's my twist on a seattle dog best enjoyed at 2 a.m give it a try today i'm doing my fancy boudin franc it's a french style sausage that's still emulsified in the same style as a hot dog but it's a chicken and pork base for this dish i made this spicy pepper relish this is the main condiment that gives you the acid and the sweetness that you would get from mustard or ketchup for my serrano cheese sauce or a mornae for you french fancy people out there i've got spicy serranos and shallots in there for flavor put it into here and charge it and you get like a really nice cheese whiz texture nick you want him in i'm going to build it so you have a freshly whizzed sausage cool hot dog to try awesome so with this hot dog i like to build essentially a nest of cheese i am not shy with the cheese this whole thing is a cheesy dog with a little bit of a condiment all right he's going to get the nest of like whiz here look at that silky texture you can make a little nest and our spicy relish that relish is beautiful it's got some kick to it but it's got all that sugar and vinegar so this is what's going to help balance the spice from the cheese i really don't want to do this on camera i like the sweetness coming from the relish that's great heat level's awesome sausage is awesome richness from the cheese is really good what i'd say like what really ties all this together i think is the sweetness and a little bit of kick from the relish too so that's pretty cool it's definitely an experience so that's my fancy cheese dog but it's a little sloppy you might want to lay out the newspaper eat over the sink the flavor is amazing though this cheese sauce the spicy relish and this whole recipe on how to put the hot dogs together is all on chefsteps.com so we're making a plant-based hot dog it has all the flavors of a classic hot dog with mustard and sauerkraut and it's made completely from scratch to make the plant-based hot dog out of the seitan you need to start with a base recipe and that's making a dough out of bread flour and water you mix it together you let it rest and then you wash the starch out of the dough and what you're left with is this pure almost beer part to mimic the flavor of a hot dog they've got a little liquid smoke we've got some paprika this all gets put together put into a pan and then it gets steamed and after it's steamed it gets cooled and then cut into these portions i'd like to give the dogs a little bit of oil before they go to the grill just to help them sear and brown slap these on the griddle give them a little space so they can breathe so while these are still cooking sauerkraut cabbage salt thyme so you shred the cabbage salt it pack it into a jar or vessel press it down so the brine is at the top and then time could be two weeks it could be two months let's check these dogs out they're brown on both sides they look good we're gonna heat up some crop i just like to pop it right on the griddle you can warm it in a pan all right let's assemble some plant-based hotdogs take a little kraut you can build your dog however you want but to me a sandwich or a hot dog is all about how it eats so if stuff is like flying out then you didn't build it right let's put these dogs on here something like that we've made a carrot mustard we take carrots blend it all up with mustard seed mustard oil you get the drip pop these suckers like this i tried your dog now you get to try mine go for it oh that mustard so good the texture and it has a very nice bite to it and all three elements go really well so there you have it my plant-based hot dog get all the recipes chefsteps.com all right that's chefs that's five chefs highways with hot dogs i know we didn't grill any hot dogs today but we did show you five other crazy ways to make hot dogs check this out we've got tons of ways to help you level up your grilling this year everything from burgers tips vegetables all that good stuff come to chopsticks.com see you guys there is a hot dog a sandwich yes no no who cares some might say who gives athis is another chef steps five chefs five ways summer's here and we're outside grilling a lot often that means hot dogs but guess what we're gonna make them inside the kitchen today every time we get into one of these now we have to establish some ground rules what the heck is a hot dog and so far i think we've agreed on it's an emulsified sausage a frankfurter esque thing in a bun and what the heck's a bun when is it not a sandwich now we're saying it's going to be hinged it's got to be it's not two pieces of bread that's a sandwich that's a hot dog today we've got anjanashankar one of my old friends i used to work with anjana at monitor's cuisine for many many years and now she's hanging out with us so glad to have you on jenna thank you andrea's got some really nice indian flavors we've got swine key pork screw with nick kyle's gonna do a frunk it's kind of like a frenchie hot dog that's not even gonna make a hot dog oh he's just breaking the rules like crazy i'm gonna make smash dog today i'm gonna show you how it's gonna take about five seconds you're gonna love it you're gonna level up your cooking and we're gonna have some fun let's get into it it occurred to me i've been making so much smashed burgers the last couple years i started getting on google looking around i don't think anybody's ever made smash dog before i hadn't found any i started making them at home same principle as a smash burger turned out it's freaking great boing boing boing a couple scores some of these hot dogs have casings all i'm doing is like pressing i'm not like cutting through and then it's the smashing part if you really just smash it you're gonna have broken bits everywhere i like to do almost all the searing on like one side so you get like really crispy almost like a little bit burnt crust oh yeah i'm gonna get my buns and i'm gonna take the fat that i had right back i love fresh onion okay done my thing with the buns too this is like a little crispy but this part so steamy smash dog this one i smashed all the way i'm gonna bust them up doesn't matter it's a smash dog you can put whatever you want on it let's do the classic i like lots of onion what are we talking ketchup no ketchup kyle are you gonna eat a dog you could eat a dog but check this out here we go this this is the still connected yes that's a smash dog we just invented that i'm gonna eat some dude yeah boy here's buddy and this is like an extreme difference between like the pouched gentle snap which is great and that's awesome and that's its own thing and this is like taking it to the other extreme maximum surface area maximum crisp cook super fast easy smash smash dog i call my dog a desi dog goes back to my traditional upbringing bright vibrant indian flavors with lots of texture cilantro relish spicy coconut cream pickle mustard and topped with curry leaf peanuts and crispy shallots so i am going to drop these and sear them quick while that's getting brown i can mix some coconut chutney with some pickle mustard gives that tanginess and spiciness more spicy while that's sitting in the pan i'm going to start building the hot dog mustard with the coconut chutney goes first relish goes in it depends how much you want i like a lot of it so i'm going to put a lot of it top it with some peanuts crispy shallots and some deep fried curry leaves there's this pickled element from little mustard seeds in there and the texture is wild with all the little crunchies and crispies and i just got this like coconut and peanuts yes that's it that's my daisy dog this is a seattle dog with twists we literally are gonna twist it so a seattle dog you're always going to find cream cheese with it caramelized onions sriracha and barbecue sauce and pickled jalapenos i will be doing a riff on all those components i'll say before we get started on the twist or the spiral hot dog we're gonna get the cream cheese ready pretty much all the stands you're just gonna find a version of philly cream cheese an important part of it is make sure it's tempered or you give it a little bit of microwave ahead of time horseradish adding this for the heat again the amount you add is totally up to you all right probably enough this is a twist on a seattle dog literally we are gonna be spiral cutting this hot dog the reason for spiral cutting it is it's gonna alter the texture where it's a little bit easier to bite into and it also allows the condiments to kind of seep in so they don't all just kind of smear out when you bite into it to get started you're going to need a long skewer we're going to insert this through the middle lengthwise you rarely ever do it perfect the first time boom it's good enough hot dog here we're going to keep our knife at a 45 degree angle to the stick but you actually want to lean over a lot more because once you get around once that is going to be guiding us we're going to be going for a width of about half an inch all right here we go boom that's a hot dog with a twist so we're going to get this pan really hot high heat medium-high heat both work real simple i'm just looking for a nice texture and sear on the outside seattle dock is a pretty weird thing if you go anywhere in capitol hill at like one or two a.m they're everywhere people are drinking a lot and it just hits the spot all right our pork slinkies are looking good i'm gonna steam these guys from the inside we're cracking them spicy version that's my favorite i'm gonna crush these up a little bit buns first things first cream cheese give it a smear barbecue sauce at the time for bottom relish look at that all right the final condiment of sorts pork rinds just gonna throw these all over all right so that's my twist on a seattle dog best enjoyed at 2 a.m give it a try today i'm doing my fancy boudin franc it's a french style sausage that's still emulsified in the same style as a hot dog but it's a chicken and pork base for this dish i made this spicy pepper relish this is the main condiment that gives you the acid and the sweetness that you would get from mustard or ketchup for my serrano cheese sauce or a mornae for you french fancy people out there i've got spicy serranos and shallots in there for flavor put it into here and charge it and you get like a really nice cheese whiz texture nick you want him in i'm going to build it so you have a freshly whizzed sausage cool hot dog to try awesome so with this hot dog i like to build essentially a nest of cheese i am not shy with the cheese this whole thing is a cheesy dog with a little bit of a condiment all right he's going to get the nest of like whiz here look at that silky texture you can make a little nest and our spicy relish that relish is beautiful it's got some kick to it but it's got all that sugar and vinegar so this is what's going to help balance the spice from the cheese i really don't want to do this on camera i like the sweetness coming from the relish that's great heat level's awesome sausage is awesome richness from the cheese is really good what i'd say like what really ties all this together i think is the sweetness and a little bit of kick from the relish too so that's pretty cool it's definitely an experience so that's my fancy cheese dog but it's a little sloppy you might want to lay out the newspaper eat over the sink the flavor is amazing though this cheese sauce the spicy relish and this whole recipe on how to put the hot dogs together is all on chefsteps.com so we're making a plant-based hot dog it has all the flavors of a classic hot dog with mustard and sauerkraut and it's made completely from scratch to make the plant-based hot dog out of the seitan you need to start with a base recipe and that's making a dough out of bread flour and water you mix it together you let it rest and then you wash the starch out of the dough and what you're left with is this pure almost beer part to mimic the flavor of a hot dog they've got a little liquid smoke we've got some paprika this all gets put together put into a pan and then it gets steamed and after it's steamed it gets cooled and then cut into these portions i'd like to give the dogs a little bit of oil before they go to the grill just to help them sear and brown slap these on the griddle give them a little space so they can breathe so while these are still cooking sauerkraut cabbage salt thyme so you shred the cabbage salt it pack it into a jar or vessel press it down so the brine is at the top and then time could be two weeks it could be two months let's check these dogs out they're brown on both sides they look good we're gonna heat up some crop i just like to pop it right on the griddle you can warm it in a pan all right let's assemble some plant-based hotdogs take a little kraut you can build your dog however you want but to me a sandwich or a hot dog is all about how it eats so if stuff is like flying out then you didn't build it right let's put these dogs on here something like that we've made a carrot mustard we take carrots blend it all up with mustard seed mustard oil you get the drip pop these suckers like this i tried your dog now you get to try mine go for it oh that mustard so good the texture and it has a very nice bite to it and all three elements go really well so there you have it my plant-based hot dog get all the recipes chefsteps.com all right that's chefs that's five chefs highways with hot dogs i know we didn't grill any hot dogs today but we did show you five other crazy ways to make hot dogs check this out we've got tons of ways to help you level up your grilling this year everything from burgers tips vegetables all that good stuff come to chopsticks.com see you guys there is a hot dog a sandwich yes no no who cares some might say who gives a\n"