Ingredients with Measurements:
- 4 hot dogs
- 4 hot dog buns
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Special equipment needed: None
Step-by-step instructions:
a. Preheat a grill or grill pan over medium-high heat.
b. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
c. Add the sweet paprika, tomato paste, honey, apple cider vinegar, salt, and black pepper to the skillet and stir to combine.
d. Add the water and stir again. Simmer the mixture for 5-10 minutes until it thickens and becomes a relish-like consistency.
e. Grill the hot dogs until they are cooked through and have grill marks, about 5-7 minutes.
f. Toast the hot dog buns on the grill for 1-2 minutes.
g. Place a hot dog in each bun and top with the paprika relish.
20-25 minutes
5. Temperature: Grill or grill pan at medium-high heat
Serving size: 4 hot dogs
Nutritional information:
- Calories: 350
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 840mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 12g
- Protein: 11g
Substitutions for ingredients:
- Hot dogs can be substituted with vegan or vegetarian hot dogs.
- Sweet paprika can be substituted with smoked paprika for a different flavor profile.
- Apple cider vinegar can be substituted with white vinegar or lemon juice.
Variations:
- Add sliced jalapeños or hot sauce for a spicier version.
- Top with shredded cheese or sour cream for a creamier version.
- Use different types of sausages or hot dogs for a different flavor.
Tips and tricks:
- Make the paprika relish ahead of time and store it in the fridge for up to a week.
- Use a grill basket to prevent the hot dogs from falling through the grill grates.
- Brush the hot dog buns with butter before toasting for extra flavor.
Storage instructions:
- Store leftover paprika relish in an airtight container in the fridge for up to a week.
- Store leftover hot dogs in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the hot dogs in the microwave or on the grill until heated through.
- Reheat the paprika relish in a small saucepan over medium heat until heated through.
Presentation ideas:
- Serve the hot dogs on a platter with the paprika relish in a small bowl on the side.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced jalapeños
- Shredded cheese
- Sour cream
Pairings:
- Potato salad
- Coleslaw
- Grilled corn on the cob
- Baked beans
Suggested side dishes:
- French fries
- Sweet potato fries
- Onion rings
- Grilled vegetables
Troubleshooting advice:
- If the paprika relish is too thick, add a little more water to thin it out.
- If the hot dogs are cooking too quickly on the grill, move them to a cooler part of the grill to prevent burning.
Food safety advice:
- Make sure the hot dogs are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Hot dogs are believed to have originated in Germany in the 17th century and were brought to the United States by German immigrants.
- Paprika is a spice commonly used in Hungarian cuisine and is made from dried and ground red peppers.
Flavor profiles:
- The paprika relish is sweet and tangy with a smoky flavor from the paprika.
- The hot dogs are savory and slightly smoky from the grill.
Serving suggestions:
- Serve with a cold beer or lemonade.
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Region: Hungarian