Friday, July 25, 2014

Sriracha Hot Dogs with Banh Mi Pickles


Today is the last day of Hot Dog Week.  So of course I had to end it with something a little spicy and extra delicious.  I love sriracha sauce and I add it everywhere I can.  I also love different types of pickles and Vietnamese Banh Mi style pickles are not only delicious they are pretty too.  These were the perfect hot dogs to end the week. 

Favorite hot dogs
Hot dog buns
sriracha sauce

Banh Mi Pickles:
1 cup vinegar (white, cider or red wine)
1/4 cup sugar (or splenda for low carb version)
salt to taste (about 1 tsp)
1 medium onion thinly sliced red, white or yellow onions
1/2 cup carrots cut into matchsticks
1/2 cup cucumbers cut into matchsticks (English cucumbers work best)

Directions: Bring vinegar, sugar and salt to a boil 1-2 minutes.  Place sliced onions, cucumbers and carrots in a bowl and pour the boiled pickling liquid over them .  Allow to sit for 15-20 minutes  on the counter.  Make sure all the vegetables  are touching the liquid (you may have to toss it a few times with a fork).  Once vegetables are pickled, keep refrigerated until needed.

Directions for Hot Dogs:
Heat a pan with 2 Tbs of water and cook the hot dogs. All the water should cook out.. or drain as needed.  Then add 1 tsp of oil and start to brown them.  Next add the sriracha sauce and cook them for another 1 minutes and brown them a little more.

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