Chicago Dogs
Serve boiled hot dogs on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.
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Vidalia Dogs
Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled hot dogs on soft buns with the onions and some barbecue sauce.
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Low-Country Dogs
Boil 1 cup diced potatoes in a pot of water with 1/4 cup Old Bay Seasoning until tender. Add hot dogs and cook 5 minutes, then add 1 cup corn kernels and cook 2 more minutes; drain. Separate mini potato buns into rows and split open; fill with the hot dogs, potatoes and corn.
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Corn Dogs
Mix 1/2 cup each flour and cornmeal, 1 teaspoon baking powder, and a pinch each of sugar, salt and dry mustard. Whisk in 1/2 cup milk and 1 egg. Insert sticks into hot dogs, dredge in flour, then dip in the batter; deep-fry in 365 degree F vegetable oil until golden.
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Taco Dogs
Wrap grilled halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.
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Bruschetta Dogs
Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil.
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Chimichanga Dogs
Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten egg, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.
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New York Street Dogs
Serve boiled hot dogs on soft buns with sauerkraut and spicy brown mustard.
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Peking Duck-Style Hot Dogs
Sprinkle hot dogs with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on toasted potato buns with sliced cucumbers, scallions, cilantro and more sauce.
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Chili Cheese Dogs
Tuck grilled hot dogs into soft buns and top with ground-beef chili and shredded cheddar.
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Puppy Dogs
Serve grilled or boiled mini hot dogs on split-top mini potato rolls. Top with ketchup and/or mustard.
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Bacon-Wrapped Splitters
Score hot dogs lengthwise; wrap with bacon and fry in 350 degree F vegetable oil until the bacon is crisp. Serve on soft buns.
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BBQ Dogs
Grill hot dogs, brushing with barbecue sauce. Serve on toasted buns with coleslaw and more sauce.
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BLT Dogs
Fry thick bacon strips until crisp, then fry hot dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.
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Frito Dogs
Serve grilled hot dogs on crusty buns with bean chili, shredded cheddar, pickled jalapenos and crushed Fritos.
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Hog-Tied Cheese Dogs
Score hot dogs lengthwise; stuff each with a stick of cheddar. Wrap with bacon and grill until crisp. Serve on soft buns with fried onions.
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California Dogs
Serve boiled tofu dogs on whole-wheat buns with diced avocado and cucumber, sprouts and shredded carrot. Drizzle with green goddess salad dressing.
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Pizza Dogs
Simmer hot dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated mozzarella, Parmesan and dried oregano; broil until the cheese melts.
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Po' Boy Dogs
Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
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French Poodles
Melt sliced Brie on grilled hot dogs; serve on sliced baguettes and top with chopped cornichons and Dijon mustard.
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Jerk Chicken Dogs
Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapenos and a mix of equal parts mango chutney, mayonnaise and jerk sauce.
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Siberian Huskies
Tuck boiled hot dogs into potato buns; top with potato salad, beet horseradish and chopped hard-boiled eggs. Drizzle with Russian dressing.
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Hot Diggity Dogs
Serve grilled dogs on grilled buns with shredded jalapeno Jack cheese and sliced pickled jalapenos.
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Sausage-and-Pepper Dogs
Halve hot dogs lengthwise; saute in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds, and a splash of water. Serve on toasted hoagie rolls.
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Cuban Dogs
Split griddled hot dogs in half lengthwise. Layer on sub rolls with sliced ham, dill pickles, yellow mustard and Swiss cheese. Cook in a panini press or buttered skillet, flattening, until golden.
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Curry Dogs
Combine 1/4 cup each lime juice, brown sugar and pitted dates, 1/4 teaspoon each cumin, chili powder and salt, and a splash of water and heat until thick; puree. Brush chicken dogs with vegetable oil, sprinkle with curry powder and grill. Serve on soft buns with the puree, a curry snack mix, onion and cilantro.
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Onion-Smothered Dogs
Saute 1 sliced onion in vegetable oil; add 3 tablespoons ketchup, 1/4 cup red wine vinegar, 1 1/2 cups water, cayenne and paprika; simmer until thick. Serve on boiled dogs in soft buns.
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Boston Terriers
Saute 1 diced onion with 1/4 pound chopped bacon. Add 1 cup white beans, 1/2 cup ketchup, 1/2 cup water and 1 tablespoon each brown sugar, mustard and cider vinegar; add hot dogs and simmer until thick. Serve on toasted buns.
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Surf Dogs
Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
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Philly Dogs
Serve grilled hot dogs on hoagie rolls with cheese sauce, sauteed peppers and onions, and a dash of hot sauce.
