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The Dogfather Hot Dog

Recipe from: The Dogfather Diner

Take a visit to The Dogfather to pay our respects and chow down on the Snoop Dog, Slum Dog and the famous Mexican Elvis Dog.

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4 100-gram kosher beef hot dogs
4 hot dog buns
2 large white onions, sliced and grilled
1 tablespoon dried oregano
250 grams mozzarella, cubed
200 grams chorizo, sliced
1/2 cup red jalapenos, finely chopped
1/2 cup grated Parmesan
4 tablespoons roasted red pepper marinara, heated (see below)

Cook hot dogs in boiling water according to package directions. Slice open the hot dog buns and place face down on hot grill until toasted. Set hot dogs and grilled buns aside while you prepare the rest of the toppings.

In a preheated skillet make four individual piles with the onions and sprinkle each pile with the dried oregano. Press the mozzarella cubes into the onions and heat through until the mozzarella begins to melt. Take each pile of the onion and mozzarella mixture and spread down one side of a hot dog bun, topping the mixture with the jalapeno peppers.

In the same pan heat the chorizo until the oils in the chorizo start to infuse. Once heated, divide the chorizo among the hot dogs buns on the sides of the buns that do not have the onion and cheese mixture. Place a cooked hot dog into each of the buns and top each hot dog with 1 tablespoon of the roasted red pepper sauce and 2 tablespoons of the parmesan cheese.

Yield: 4 servings


ROASTED RED PEPPER MARINARA
1/2 cup olive oil
2 large onions, finely chopped
2 large carrots, finely chopped
2 sticks celery, finely chopped
2 garlic bulbs, finely chopped
1/2 tablespoon chili seeds
1/2 tablespoons pepper
1 tablespoon salt
3 tablespoons corn flour
3 tablespoons tomato paste
3 tablespoons golden sugar
1/2 cup red wine
1500 grams jarred roasted red peppers, chopped in blender until small pieces remain
2400 grams peeled tomatoes, pureed in blender.

Heat the oil in a large pot and sauté the onions, carrots, celery, and garlic with the chili seeds, pepper, and salt until soft and cooked through. Blend into a paste using a hand blender. Add the corn flour, tomato paste, golden sugar and red wine. Increase the heat to medium-high and cook for 5-7 minutes while constantly stirring. Add the roasted red peppers and tomatoes and bring mixture to a near boil. Turn the heat down to very low and simmer for 90 minutes, stirring regularly.

Yield: 4 liters