It’s Labor Day weekend and it’s the unofficial end of summer… so that also means it’s the unofficial end of grilling season. So today I’m sharing a recipe with you that you can cook outside on the grill or inside in the oven.
As you know, I’m a big fan of food. I like eating food, cooking food, watching TV episodes about food… if it’s about food — I’m a fan! Recently I was watching “The Chef Show” on Netflix and came across the “Best Friend” episode.
In the “Best Friend” episode they make an LA street hot dog. My mouth was literally watering as I watched the episode and I knew I had to attempt to do a copycat recipe of my own!
I recommend using high quality, bun length, hot dogs for this recipe! Hebrew National and Nathan’s are my favorite!
Below is my version of the Best Friend Restaurant LA Street Dog. Enjoy!
LA Street Dog (Inspired by Best Friend Restaurant)
8 slices of bacon
8 all beef hot dogs (Hebrew National or Nathan’s are the best)
2 bell peppers
2 red onions
8 high quality hot dog buns
1 tablespoon extra virgin olive oil
salt and pepper to taste
Preheat oven to 400 degrees F and Preheat an outdoor grill to 450 degrees F (if you don’t use an outdoor grill you can use and indoor grill pan).
Place a cast iron griddle or high-heat proof sheet pan on the outdoor grill as it preheats.
Lay the bacon slices on a sheet pan and cook in the over from 18 to 20 minutes (or until bacon is crispy but not burnt).
While the bacon is cooking, thinly slice the bell peppers and onions. Place them in a large bowl and toss with the olive oil and salt and pepper to taste.
Remove the outer stems from the jalapenos and then cut length way into quarters. If you like less heat, remove the ribs and seeds.
Pour the onion and pepper mixture onto the pan on the outdoor grill and spread across in a thin layer. Cook for 15 – 20 minutes stirring occasionally until the peppers and onions are soft and begin to caramelize. The peppers and onions can also be cooked in a traditional oven if you’re not using a grill.
As the peppers and onions cook, remove the bacon from the oven and set it on paper towels to drain any extra fat.
Remove the peppers and onions from the grill place them in a bowl and set aside.
Place the hot dogs and jalapenos directly on the grill and cook for about 5 minutes or until the hot dogs are heated through and the jalapenos are slightly charred.
While the hot dogs are cooking spread the inside of the hot dog buns and place on the warming rack of your grill to lightly toast. Remove after a few minutes.
To assemble place the bacon, and hot dog in the hot dog bun. Top with peppers and onions, a squeeze of ketchup, and a squeeze of mustard. garnish with a jalapeno and enjoy!
I stopped drinking coffee in October. I literally quit cold turkey. I didn’t do it on purpose. I did it because my body (and baby) made me. It’s probably good I stopped drinking coffee because I was drinking at least 2-3 cups a day, if not more.
I’ve started drinking coffee again but have decided decaf is the route for me. I’ll be honest, was addicted to coffee and it’s been nice learning to function with having to rely on caffeine.
Unfortunately, it’s almost impossible for me to enjoy a warm cup of coffee now. I pour myself a cup and then suddently I need to feed, change, and dress the baby and by time I come back to my mug, my coffee is cold. So I figured, I need to just start drinking cold coffee on purpose.
There’s no easier way to enjoy cold coffee than by having a nice cup of cold brew iced coffee! Today I’m sharing how to easily make a batch of cold brew coffee that you can enjoy all week long for a FRACTION of the cost of Starbucks or Dunkin’.
I am an Atlanta native and one thing I love about my city is the food here. We have so many great restaurants — some old, some new, and some that aren’t going anywhere anytime soon. Cypress Street Pint and Plate is one of my favorite Atlanta Restaurants. It’s located at the corner of Cypress Street and 6th street.
My favorite item on Cypress Street’s menu is their Sublime Burger. The Sublime Burger is a bacon cheeseburger served on two donuts (instead of burger buns). I have done my best to create an at home version of the burger. I don’t suggest trying this burger if you’re on a diet… But if you want to try something new and delicious, then this is the burger for you.
If you like Cypress Street’s Sublime Burger then you’ll love my Double Donut Burger. Dense grocery store donuts work best for this recipe because they are sturdy enough to handle the weight of a heavy burger patty. Although I don’t include a recipe for a side dish. These burger taste great with french fries, a salad, or potato tots.
The donuts for the burger can be cooked in any type of flat bottomed pan, but I suggest using a cast iron grill pan. I own the Lodge Reversible Grid/Iron Griddle. Is a great pan because it can be used for almost any type of cooking.
Double Donut Burger
Total Time: 10 Minutes | 1 Serving
Recommended Specialty Cookware: Cast Iron Griddle
1 hamburger patty cooked to 160F
2 grocery store donuts (Publix brand is good if you live in the south)
1 slice cheddar cheese
3 slices cooked bacon
Preheat a griddle or grill pan to medium-high heat.
Place both donuts into your preheated grill pan and cook on each side for 1-2 minutes, or until the sugar on each side is caramelized.
Use one donut as the bottom bun for the hamburger.
Top the donut with a warm hamburger patty and add one slice of cheddar cheese.
Add bacon slices to the top of the burger patty and then use the second donut as the top burger bun.