I have had this strange obsession with hot dogs for the last couple of months. I can’t explain it really. I am just totally craving them, and as soon as I start thinking about them, I want them. Obsession aside, I have actually only indulged two or three times since this situation started, but it hasn’t been easy to practice restraint.
On a recent episode of Guy Fieri’s show, Guy’s Big Bite on Food Network, he made Rhode Island Style Weiners, so you know I was all over that. The recipe was inspired from visits to his father-in-law’s house in Rhode Island. He said that there they eat hot dogs with a ground beef concoction on top of them. Throw in the steamed buns and I was done for.
The day after Christmas we celebrated the holiday with The Neighbors and since I wanted to do a bar-food type menu, this was perfect. Okay, it might be a bit of a stretch since you likely don’t belly up to the bar and order hot dogs, but cut me a little slack here. The ground beef mixture takes just minutes to prepare and totally takes the hot dog to a whole ‘nother experience. Alright, stop laughing. Just so, so good. I steamed the buns (another small nuance I will have to remember for the future), and once the meat was on top, I added the suggested chopped raw onions and yellow mustard.
Food snobs be darned, this was one good eat.
Rhode Island Style Weiners
Recipe courtesy of Guy Fieri on Guy’s Big Bite
- 4 tablespoons margarine (I used butter)
- 2 yellow onions, minced, divided
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon curry
- 1 teaspoon dry mustard
- 1 teaspoon ground cinnamon
- 1 pound ground beef, 80/20
- 1/4 cup water
- 20 hot dogs
- 1 teaspoon salt
- 20 hot dog buns
- Yellow mustard
- 2 tablespoons celery salt
In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.
In a medium sauce pot boil hot dogs with salt and steam buns.
When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.