New Ways with Hot Dogs

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Time to celebrate National Hot Dog Month! But you won’t find just catsup & mustard toppings when dietitian Kim Galeaz serves up hot dogs……she’ll take you on a little trip to enjoy Global flavors and Good-for-you nutrients. From the Aloha dog, to the Asian dog, the Latino dog to the Mediterranean dog, and back home again for the Chicago dog, get cooking and try a new Dog!

Kim’s Overall Concept: Serve decadent, full-fat Hot Dogs with Nutrient-Rich toppings to Balance! Even whole grain buns.

1. Asian Hot Dog – features a catsup & peanut butter based spread and cucumber, Daikon radish, carrots

2. Mediterranean Hot Dog – features Italian dressing, French brie cheese, arugula and Greek olives

3. Latino Hot Dog – features avocado-rich guacamole, salsa & crunch from corn chips

4. Hawaiian Aloha Hot Dog – features mango/pineapple salsa and a pineapple honey mustard.

5. Chicago Dog – Per Ray & Cheryl’s specifications!! Can’t find poppy seed bun, though, and have 2 versions of what I “hope” are Sport Peppers!!

Asian Hot Dog

Asian peanut sauce

½ cup creamy peanut butter

¼ cup catsup

¼ cup Sriracha sauce

2 tablespoons lime juice

½ to 1 teaspoon lime zest

¼ teaspoon ground coriander

¼ teaspoon garlic powder

Cucumber, thinly sliced

Daikon radish, thinly sliced or julienned

Carrot, shredded

Fresh mint leaves, whole or chopped

Cilantro leaves, whole or chopped

Chopped peanuts

Hot dogs & hot dog buns

In a medium bowl, combine all peanut sauce ingredients. Refrigerate until ready to use. (Makes about 1 cup sauce). Grill/cook hot dogs as desired. Spread buns with Asian sauce, arrange hot dog, then all toppings in desired amounts.

Recipe created by culinary dietitian Kim Galeaz RDN CD


Mediterranean Hot Dog

Hot dogs and hot dog buns

Triple cream brie (or spreadable double cream brie)

Favorite Italian vinaigrette dressing


Red onion, very thinly sliced

Kalamata olives, sliced/halved

Grill/cook hot dogs as desired. Spread bun with brie cheese. Place cooked hot dog on bun. Toss arugula and vinaigrette together. Top hot dog with arugula/dressing mixture, then red onions, then olives.

Recipe created by culinary dietitian Kim Galeaz, RDN CD


Latino Hot Dog

Hot dogs and hot dog buns

Prepared guacamole

Chopped tomatoes or favorite salsa

Crushed corn tortilla chips

Jalapeno peppers, sliced

Grill/cook hot dogs as desired. Spread guacamole on bottom bun. Place cooked hot dog inside, then top  with more guacamole, chopped tomatoes/salsa and crushed chips and peppers.

Recipe created by culinary dietitian Kim Galeaz RDN, CD


Hawaiian Aloha Hot Dog

Pineapple Mango Salsa

1 large mango, peeled, seeded and diced

1 cup diced pineapple

½ to ¾ cup finely chopped red onion

1 red bell pepper, finely diced

1/3 cup finely chopped cilantro

1 jalapeno or 2 small serrano peppers, seeded and finely minced

1 – 2 tablespoons lime juice

1 tablespoon olive oil

1/8 teaspoon ground cumin

Salt and pepper, to taste


Pineapple Honey Mustard

1 cup crushed pineapple (canned)

½ cup honey mustard

½ teaspoon garlic powder

1 tablespoon honey (more if needed)

1/8 teaspoons white pepper

Hot dogs and hot dog buns

Prepare mango pineapple salsa in advance. Refrigerate until ready to use. Prepare mustard in advance, too, by placing all in blender or food processor until thoroughly combined.

Grill/cook hot dogs as desired.  Spread bun with pineapple honey mustard. Add hot dog, then top with Salsa.

Recipe created by culinary dietitian Kim Galeaz, RDN, CD


Chicago Hot Dog

All beef hotdogs and poppy seed hot dog buns (if not available, sub any kind of bun)

Yellow Mustard

Chopped onions

Chopped tomatoes

Sweet pickle relish

Sport peppers

Celery salt

Dill pickle spears

Grill/cook hot dogs as desired. Spread bun with yellow mustard. Place dog inside, then top with squirt of pickle relish, chopped onions and tomatoes. Add a couple pickled sport peppers, then sprinkle all with celery salt. Serve with dill pickle spear.

Recipe provided by culinary dietitian Kim Galeaz, RDN, CD after hearing specific details from producer Cheryl O’Brien and anchor Ray Cortopassi.

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