Top Dog

When Nick and I were dating, we would meet for lunch; weather permitting, we would dine outdoors.  Our favorite place to pick up food was from the Sabrett Hotdog Cart, located on 116th and Amsterdam Avenue. There was something so romantic about ordering hotdogs floating in dirty water, served on a soggy bun, topped with onions and chili. We would get our - hotdogs - to go and enjoy them on the South Lawn of Columbia.

Although it is hard to top the experience of dining on a Sabrett Hotdog topped with onions and chili, the BLT Dog comes pretty close. Wrapped in crispy bacon, served on a bun with a delicious and creamy Garlic-Peppercorn Ailoi, topped with crisp lettuce and juicy tomatoes, the BLT Dog is supreme. Each bite explodes with flavor and will be a wonderful addition to your next barbecue.

                                                                 BLT Dog
                                                            Adapted from
                                                       Weiners Gone Wild
                                                 Holly Schmidt & Allan Penn

Ingredients
8 slices of bacon
8 hotdogs
8 tablespoons Garlic-Peppercorn Ailoi
1 heart of romaine lettuce, chopped
2 medium tomatoes, chopped

Spiral-wrap 1 bacon slice around each hotdog.

Fry the bacon wrapped hotdogs in a large skillet over medium heat until the bacon is cooked all over, about 10 minutes.

Spread 1 tablespoon of the ailoi on each hotdog roll, topped with romaine lettuce, and place a bacon-wrapped hotdog inside. Top with the  chopped tomatoes.

Garlic-Peppercorn Aioli

Ingredients
1/2 teaspoon black peppercorns, crushed
1/2 cup mayonnaise
1 large garlic clove, minced
3/4 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice

Mix all the ingredients together in a bowl, cover with plastic wrap, and refrigerate for up to 1 week.

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