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7th Inning Stretch

Recipe from: Short Leash Hotdogs

Swing into Phoenix, Arizona for some gourmet hot dogs at the Short Leash truck, with menu items like ‘The Aiko’, a naan-wrapped sausage topped with mango chutney or the ‘7th Innings Stretch’, a spicy beer wiener topped with peanut butter, Cracker Jacks, bacon, smoked Gouda and BBQ sauce.

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NAAN BREAD
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup milk, warmed
1/2 cup plain yogurt

In a big bowl, stir dry ingredients. Combine the milk and yogurt and combine with dry ingredients, mix well until dough forms. Cover the bowl with a damp towel and set aside in a warm place for at least 2 hours.

Turn the dough onto a floured work surface and knead for a few minutes until smooth. Divide the dough into 4 even pieces. Roll each piece into oval shape that is at least 6-inches long and 5-inches wide and about 1/8-inch thick. Add flour if too sticky.

Heat a thick skillet over medium-high heat. Wet one side of the bread with water and place wet side down on the skillet. Cover with a lid and let it cook for almost a minute until you see the bread bubble, then flip and cook on other side. If you feel comfortable with experimenting you can cook this on your grill as well.

THE PLATE
4 jumbo spicy hotdog links, beef & pork mixture recommended
4 pieces Naan Bread (above)
8 tablespoons creamy peanut butter, melted
4 tablespoons sweet and spicy barbecue sauce
1 1/3 cup of smoked Gouda cheese, shredded
6 slices bacon, cooked until crispy
1 cup of caramel corn (Cracker Jacks)

Heat grill to a medium heat. Lay hotdogs on grate and cook on all sides evenly until heated through, about 4 minutes, making sure to brown the skins a bit.

To reheat Naan after it is made, toast it on the grill. This will only take a few minutes. Sprinkle Naan with water using either a mister or your fingers. Place Naan on grill when hotdogs are a minute or so from cooking through. Flip bread to make sure it is warm on both sides and folds easily.

Lay out 4 plates and place one piece of Naan on each plate followed by one link of hotdog in the center of each piece of bread. With a spoon, drizzle even amounts (approximately 2 tablespoons for each link) of peanut butter over each hotdog until you have thoroughly covered them. Then repeat this process with the barbecue sauce (approximately 1 tablespoon for each link). It is important that the peanut butter and barbecue sauce blend together.

Sprinkle even amounts of Gouda, bacon and caramel corn over each hotdog. Wrap Naan around hotdogs and secure with a toothpick to aid in keeping the ingredients together.

Yield: 4 servings