Yum Dogs Recipe on Food52 (2024)

Of late, I have been obsessed with danger dogs, the over-the-top street snack from Tijuana. It's a hot dog wrapped in bacon and deep fried, nestled in a bun and topped with grilled onions, jalapeños, mayonnaise, and any number of other condiments like ketchup, mustard, refried beans, and cheese.

Thinking about my dream danger dog got out of control really fast. I could see using all of the above ingredients plus avocado, tomatoes, and sour cream. Who makes a bun that big? Anyway, I started thinking about what an Asian-inspired danger dog would look like, and again, my thoughts ran wild. Reigning myself in a bit, I came up with this recipe. But here's a list of things that I considered but decided not to use in this recipe; maybe you'd want to give some of them a try (I probably will!):

ketchup
mustard (Dijon or even a wee bit of spicy Chinese mustard or wasabi)
sweet and sour sauce
grilled shiitake mushrooms
kim chee
natto
cucumbers
seaweed flakes
bonito flakes
toasted panko
sesame seeds
daikon
napa cabbage
water chestnuts

I cook my dogs in a cast iron pan, but if you want to go the extra, deep frying mile, more power to you. And don't forget to make extra Sriracha mayonnaise to go with the french fries you're going to want on the side! - vvvanessa —vvvanessa

Directions

1. Bean Sprout Slaw
2. In a large colander, thoroughly wash the bean sprouts, then shake off the excess water. Set the colander over a bowl or in the sink. Toss the salt with the bean sprouts to distribute evenly, then let the liquid drain from the sprouts, turning them periodically. Let the sprouts drain for at least 30 minutes. Their volume should decrease significantly.
3. In a large bowl, combine the sprouts and the rest of the ingredients. Adjust seasoning as necessary. Keep refrigerated until ready to use.

1. Yum Dogs
2. Combine the mayonnaise and Sriracha and keep covered in the refrigerator until ready for use.
3. Heat a cast iron skillet over medium heat. Score each hot dog a few times. Wrap each hot dog in a slice of bacon, starting at one end and corkscrewing it around to the other. If you find the bacon isn't adhering, you can use a wooden toothpick to pin it to the ends of hot dog.
4. Cook the dogs, rotating to cook the bacon thoroughly on all sides. Depending on the thickness of your meats, this will probably take 2-4 minutes on each side. Transfer the hot dogs to a newspaper- or paper towel-lined platter. If you used toothpicks, remove them.
5. Depending on the size or density of your buns (tee hee hee), you might need to hollow them out a little or not. Spread each bun generously with the Sriracha mayonnaise, then fill them with the Bean Sprout Slaw (I use tongs to gently squeeze out excess liquid).
6. Place the dogs on the slaw and top with scallions and peanuts. Then open wide! It's a mouthful!