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!
In my last post I mentioned how much the Comer household loves seafood. Well, here’s another secret about us… we love steak too! So In honor of our love of seafood and steak, I wanted to share my easy surf and turf recipe with you.
This recipe is quick, easy, and impressive! It works great If you want a fancy meal but don’t feel like paying a fortune for it. It’s also great to make for a dinner party!
My prep for the steak is simple… and when I say simple, I mean simple. The steaks are rubbed with salt, pepper, and olive oil and set aside for 10 minutes. Seriously, it’s the only prep they need.
I use the 10 minutes while the steak are “marinating” to prepare the shrimp. They’re coated with fresh garlic, fresh parsley, olive oil, salt and pepper. I’m a big fan of cleaning and deveining shrimp — It’s not necessary, but I recommend it. Check out the video below if you want to clean your shrimp but aren’t sure how:
I promise this recipe is easy and the simple flavors should work for most people and their taste preferences.
If you’re planning for an evening at home for Valentine’s Day instead of an evening out, this might be a great recipe to make for your significant other. I don’t think they would mind.
Recommended Specialty Cookware: Cast Iron Stove top Grill
For the Steak:
2 New York Strip Steaks cup 1 inch thick and at room temperature
1 tablespoon plus one teaspoon olive oil. Additional as needed
1 teaspoon salt
1 teaspoon pepper
Additional salt and pepper to taste
For the Shrimp:
8 large raw shrimp peeled and cleaned (tails can be left on)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped parsley
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Additional salt and pepper to taste
Using a paper towel, pat dry the steak being so that it is free of any excess water.
Season each steak with 2 teaspoons olive oil being sure to coat both sides.
Salt and pepper each steak. Use additional salt and pepper if needed.
lightly oil the grates of an indoor or outdoor grill (a cast iron skillet works as well) with a high heat oil. Heat to medium high heat.
Let steaks sit for 10 minutes to marinate.
Add the shrimp to a large freezer bag or mixing bowl and combine with garlic, fresh parsley, olive oil, and 1/2 teaspoon of both salt and pepper.
Place steaks on the hottest part of the grill. Using tongs flip each steak only three times — Cook 1-2 minutes, flip, cook another 1-2 minutes, flip, cook another 1-2 minutes, and flip one last time and let cook for an additional 1-2 minutes.*
Remove the steaks from the grill and allow them to rest for a least 10 minutes.
Using the same medium high temperature grill, gently place shrimp side down on the grill and allow to cook for 2 minutes on each side removing just after they turn opaque and are cooked throughout. Do not over cook.
Serve each steak with 4 shrimp.
This recipe pairs well with steamed broccoli and mashed potatoes.
Cooking time will vary based on the doneness you want your steak to be. 1-2 minutes for a 1 inch steak will provide for a steak that is cooked around medium rare or medium. Cook for longer times if you want a higher doneness.