Kentucky Headhunters had a song about Slawburgers,, well here are Slawdogs,,
Chili Dogs With Creamy Coleslaw
* Extra-virgin olive oil
* 1 medium onion, chopped
* 1 pound lean ground beef
* 1 cup ketchup
* 1 teaspoon chili powder
* 2 teaspoons prepared yellow mustard
* Kosher salt and freshly ground black pepper
* 4 all-beef hot dogs
* 4 hot dog rolls
* Creamy Coleslaw:
* 1/2 head of Savoy cabbage, washed and shredded
* 1/2 red onion, sliced
* 1/4 cup sour cream
* 1/4 cup mayonnaise
* 1 lemon, juiced
* Extra virgin olive oil
* Kosher salt and freshly ground black pepper
Cooking Instructions
Put a skillet over medium heat and drizzle in 2 tablespoons of olive oil.
When the oil gets hazy, add 1 medium onion (chopped) and cook, stirring until
soft and translucent, about 5 minutes.
Add 1 pound of lean ground beef, breaking it up with the back of a spoon, and
cook until nicely browned, about 10 more minutes. Stir in 1 cup ketchup, 1
teaspoon chili powder, and 2 teaspoons prepared yellow mustard and simmer for
15 minutes until thickened. Season with salt and pepper.
Make the coleslaw. Combine 1/2 head of Savoy cabbage (washed and shredded),
1/2 red onion (sliced), 1/2 cup mayo, juice of 1 lemon, some extra virgin
olive oil and toss together. Season with salt and pepper and toss again. Cover
and set aside in the refrigerator until you're ready to use.
Heat the grill to medium heat. Add a couple of garlic cloves to a pot of
water and heat to a simmer. Dunk hot dogs in the water for about 5 minutes,
until they are plump and juicy. Take them out of the water, pat dry, and throw
them on the grill -- just long enough to leave a nice grill mark.
Brush the insides of hot dog rolls with olive oil and lay them face down on
the grill, and cook until toasty.
To serve, put a dog in each roll and top with chili and a big scoop of creamy
coleslaw.
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