Chili Dogs with Creamy Coleslaw

June 2008

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
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

Cooking Instructions
Put a skillet over medium heat and drizzle in 2 tablespoons of olive oil.  When the oil get 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 - enjoy !!!!



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