Hot Dogs + Carrot Fries
I think I’ve always liked hot dogs, but had it in my head that they weren’t a proper meal to make at home. John, however, feels differently and lights up whenever I’m willing to make or order hot dogs for any meal. Bless him for letting me call so many of the food shots.
This hot dog recipe is inspired by Dirty Frank’s Puff the Magic Popper hot dog in Columbus, OH. We love having carrot fries on the side since the toppings are heavier, but obviously fries, tots or chips would be delicious too. Carrot fries just help us think we’re being partially healthy.
John’s Hot Dogs + Carrot Fries
Hot Dogs
4 Nathan’s bun length hot dogs
4 oz. cream cheese, softened at room temp
1/2 cup sharp cheddar cheese, freshly shredded
1/4 TSP of each: Paprika, Cayenne, Garlic Powder, Worcestershire sauce
1 jalapeno, seeded and finely chopped
4 strips of bacon
4 hot dog buns (I love Martin’s potato rolls for this)
Carrot Fries
4 large carrots, peeled and cut into sticks
Olive oil
Spices: Kosher salt, freshly ground black pepper, garlic powder, red pepper flakes (to taste)
How to make it
Preheat the oven to 400 degrees Fahrenheit (350 if your oven runs hot like mine!).
Cover a cookie sheet in foil, scatter your carrot sticks and drizzle with olive oil and spices. Toss until each carrot is coated. Roast these bad boys for about 20-25 minutes until they’re soft and some have charred, crispy edges. Turn the oven off and leave them in there until everything else is done.
While those are cooking, stack the bacon strips on top of each other and slice it into strips. Cook the pieces in a cast iron skillet on medium until they’re done, remove from pant and let drip on a paper towel covered plate. When it’s safe, pour out the excess grease, but don’t clean the pan.
Mix the softened cream cheese, shredded cheese, spices and Worcestershire together in a medium bowl until combined and fully orange.
Heat your cast iron skillet to medium. Open the buns up and lay flat in the pan to toast until slightly golden.
When all of your buns are toasted, cook the hot dogs on medium to medium high heat until appropriately blistered and they’ve acquired some color. Turn off the heat when they’re done, but feel free to leave them in the skillet.
Spread the cream cheese mixture on the toasted buns, place hot dogs inside and top with diced jalapeno and bacon bits.
Hot dog alternative: Keep it classic with ketchup, yellow mustard, relish and celery salt if the above doesn’t sound exciting.
Divide the carrot fries up and enjoy!
