A Message from Chef Regina Charboneau, Culinary Ambassador
With summer season in full swing, the grill is scraped, cleaned, and ready to go.
During this time of year, the American Queen®, American Duchess®, and American Countess® each make their way from St. Louis (Alton) to Minneapolis (Red Wing). One of the most special stops and tours they offer that intrigued me is the Field of Dreams Experience. During this tour, I saw the baseball diamond in the Iowa cornfield, featured in the iconic Kevin Costner baseball classic, that will host the Chicago Cubs and Cincinnati Reds on August 11 (how fun is that?). This inspired me to share a couple hot dog recipes that you can try watching this game or any other game at home this summer.
My favorite recipe that I have done for years is a sausage dog wrapped in bacon, topped with a chipotle mayo sauce and fresh Pico de Gallo.
The second recipe is in honor of the Cincinnati Reds. It’s topped with Skyline Chili, shredded cheddar cheese, chopped onions, and more. When it comes to Chicago, the classic Chicago dog always pleases, unless you have a Cubs fan at your table. Cubs fans are more fanatical about their “dogs” than their team!
Truth be told, my favorite hot dog will always be a street dog in New York City. The minute I drop my bags off at my hotel, I look for a Sabrett hot dog cart with a blue and yellow umbrella.
I will be back in touch after my Nashville trip. Hope you had a great 4th!
Regina’s Magnolia Dog
6 sausage dogs or jumbo hot dogs
12 thin strips of bacon
6 hoagie buns
1 cup Chipotle sauce (recipe below)
1 cup pico de gallo (you can buy fresh at most grocery stores)
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons lime juice
2 teaspoons Chipotle Pepper puree
1. Place bacon on sheet pan and place in 350-degree oven for 12 minutes, cool bacon enough to handle then tightly wrap 2 pieces around each hot dog.
2. Place wrapped hot dogs back in oven and cook until bacon is crisp about 15 minutes.
3. Toast buttered buns in hot skillet, place cooked dog in bun and top with sauce and Pico de Gallo
Cincinnati Reds Skyline Chili Dog
This famous no-bean chili recipe was created by Nicholas Lambrinides, a Greek immigrant who founded a popular chain of chili restaurants called Skyline Chili in Cincinnati, Ohio in 1949. The inventor’s Greek roots can clearly be seen in the unique blend of spices, the original recipe has been in a protected vault since Lambrinides’ death. What I do know is that unsweetened cocoa and cinnamon are key to the deep flavor of Skyline Chili.
2 pounds ground beef
2 cups crushed tomatoes
2 medium yellow onions, diced
4 cloves garlic, minced
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 bay leaves
1/4 cup chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon crushed red pepper
1 teaspoon cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons salt
Grill hot dogs and place on bun, top with chili, lots of shredded cheddar cheese, chopped onions, and kidney beans. That’s everything but the traditional spaghetti that is served with Skyline Chili. This makes enough that you can freeze for another day.
Traditionally the pepperoncini are served whole, and the tomatoes are cut into wedges or slices. Follow this order when composing them.
8 all beef hot dogs, grilled
8 poppy seed hot dog buns, buttered and toasted in skillet
Yellow mustard for topping
Sweet pickle relish for topping
2 medium tomatoes, cut into 8 wedges each
1 small yellow onion, diced
8 dill pickle spears, whole
16 pepperoncini, whole
Celery salt for topping- do not forget this!