“Cowtown” Dog

It’s World Series time (even though the wrong teams are playing), and nothing, and I mean NOTHING goes better with baseball than a cold beer…

…and a hot dog.

(And, okay, maybe this would be better suited to a hot day in July than a rainy night in almost November, but, hey…I gotta get my baseball grub on while I can.  It’s a long four months until Spring Training).

But sometimes I get bored with just a plain old Ball Park Frank (or, if you’re a Texas fan like me, a Nolan Ryan-brand hot dog) with the regular accoutrements.  Sometimes, I want to fancy it up.  On the other hand, I still want to know I’m eating a hot dog.

What’s a girl to do?

So, awhile ago, I found this recipe for candied jalapenos (also known as “Cowboy Candy”).  I won’t link to the recipe, simply because my review of them is slightly less than glowing.  Basically, the flavor was great, but they were way too sweet.  So until I’ve perfected that recipe the way I want it, I’ll just advise you to search “Candied Jalapenos” or “Cowboy Candy” on Pinterest, and pick the one that sounds best (and suggest that perhaps you cut back on the sugar…this particular recipe was just kind of lacking balance).  I’ve also seen Cowboy Candy in a couple of grocery stores, but not often, and it was pretty expensive.  When it’s good, it’s worth the cost, but it’s not difficult to make, and definitely worth the effort, too.

Cowboy Candy

One other thing:  if you do decide to make it, listen to the experts and WEAR GLOVES.  I was so careful when slicing the jalapenos, but my fingertips were still burning for DAYS after.  Latex gloves.  SERIOUSLY.

Anyway…I thought the Cowboy Candy would be good on a hot dog.  But I needed all the other elements to be savory, to balance all that sugar.

Something like…fajita onions.

Fajita Onions

See all that charred delicious burnt-y goodness?  That’s what you want.  Fajita onions are sautéed, like caramelized onions, but instead of low and slow, you want them to cook hot and fast, and in big, thick slices. For cooking these, cast iron is best.  Bonus points if that skillet’s right on the grill (or over a campfire).

Next, I wanted something creamy, with a little tang (ugh…I sound so douchey.  Sorry). I’ve been making this creamy Dijon-mustard sauce since I was a kid (it’s great with Buffalo Chicken).

Ancho Dijon Mustard Sauce

Just mix mayo and Dijon mustard (if you’re serving this to real cowboys, or anyone like my Franco-phobic family, don’t, I repeat DON’T say it’s Dijon…just call it mustard).  And I don’t know why oregano makes it taste so good, but it does.  Make sure you crush it between your hands to release the flavor.  Finally, a little chile powder gives it a good kick, and smoky ancho chile powder is a good complement to the charred onions and grilled hot dogs.

Speaking of grilled hot dogs…the next step is to…grill your hot dogs.

Since this is a “Cowtown Dog,” you kinda have to use all-beef hot dogs.  Fancy sausages (especially jalapeno flavored) or hot links are great, too.

I had a dilemma here…a sort of culinary love triangle, if you will.  I had to choose between one of two men.

Weber:

Or Foreman:

I could go with the Weber, and have that delicious charcoal taste.

Or I could use the Foreman, and be done in less than 2 hours.

In the end, I chose George.  I just didn’t want to start a whole fire for six hot dogs.

So, once everything’s all cooked and ready, arrange it on a rustic wooden cutting board and take a heavily filtered photo, like a pretentious asshole blogger:

Cowtown Dog Setup

Then put it all on some bread and stuff it into your face.

How the hell do you make a hot dog look pretty?

It was pretty delicious.  And I got to thinking…Fort Worth kinda needs a “signature” food item.  This is a great culinary town with great restaurants that don’t get the respect they deserve (sidenote:  FW locals…support those local restaurants. We’ve lost too many awesome places because you’re all opting for the established chains.  Also, if you’re not from here…COME SEE US!  It’s not just cowboys and the stockyards!  We have some world-class museums and great food). So I’m starting a petition to make this the “official” hot dog of Fort Worth.  Why not?  Chicago and New York both have a hot dog.  So do Seattle, Baltimore, and Denver.  Thanks to The Simpsons, so does Albuquerque.  Even Austin has its own dog (it’s chili, corn chips, cheese, tomatoes, green onions and jalapenos).  Let’s put Fort Worth on the hot dog map!

Or….

To the powers that be over at Globe Life Park…this could go on the menu with the Boomstick and the Choomongous.  I know! Since he’s from Fort Worth (I love my hometown, and I’m not sorry!) it could be the Yovani Gallardo Dog!

GASP!

Oh my God, ya’ll!

THE GALLARDOG!

Just a suggestion.

(That’ll be one million dollars, please.  Or lifetime season tickets.)

Garden Gnome Elvis Andrus approves.

Cowtown Dog

1 pkg. beef hot dogs, sausage, or hot links
1 onion, thickly sliced
1 tbsp. oil
1/4 cup mayo
2 Tbsp. Dijon mustard (or to taste)
1/4 tsp. dried oregano
1/4 tsp. ancho chili powder
Candied jalapenos, with juice
hot dog buns

1.  Sautee onions on medium high to high heat in skillet until they are slightly charred, then reduce heat to medium and cook until soft.
2. in a small bowl, mix mayo, mustard, oregano, and ancho chili powder.
3. Grill hot dogs according to package directions.
4. Spread hot dog buns with mustard sauce.  Top with dog, then onions, and jalapenos.  If desired, top with extra mustard sauce and drizzle with juice from jalapenos.

Hope you like it!

Sorry for totally getting drunk while writing this.