Make these LA Street Hot Dogs at Home

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)

  • Servings: 8
  • Difficulty: easy
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Ingredients

8 slices of bacon
8 all beef hot dogs (Hebrew National or Nathan’s are the best)
2 bell peppers
2 red onions
2 jalapenos
8 high quality hot dog buns
1 tablespoon extra virgin olive oil
mayonnaise
mustard
ketchup
salt and pepper to taste

Directions

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!

Bacon Carbonara

Processed with VSCO with  presetWhat makes a carbonara a carbonara? Pasta, egg, pork, and cheese. With these simple ingredients you can come up with a vaiety of carbonara combinations such as bacon and parmesean, or sausage and pecorino… The opportunities are endless.

I’ve decided to use basic kitchen staples for this carbonara combination. I used thick cut bacon for my recipe but you can use any type of bacon and it will come out almost exactly the same. While fresh parmesan cheese is amazing, I used the grated kind that comes in the container with the green lid (you know what I’m talking about). Although I use fresh parsley in my recipe, dried parsley will work fine as well (just use 1 tablespoon instead of two). You can use any pasta that you’d like for this recipe as well (just make sure you’re cooking the equivalent to two servings). Continue reading →

Breakfast Hash: Make a Hearty Breakfast with Leftover Vegetables

We LOVE roasted vegetables in the Comer household. The first dinner William and I made together after “McFly” arrived was pan seared Salmon with smashed potatoes and roasted brussels sprouts. The meal was delicious – we devoured the salmon but had some veggies leftover.

I woke up the next morning and really didn’t want soggy cereal and that’s when this “recipe” came to mind! I used leftover potatoes and brussels sprouts to come up with a hearty and delicious breakfast hash.

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To make this hash you really just need four components.

  1. Leftover Roasted Starchy Vegetable (potato, sweet potato, butternut squash, etc).
  2. Leftover Roasted Cruciferious Vegetable (broccoli, brussels sprouts, cauliflower, etc).
  3. Breakfast protein (bacon, country ham, sausage, etc).
  4. Egg (scramled, fried, poached, or sunny side up to go on top of your hash).

Continue reading →