Mexican (Avocado) Hot Dog

Cover recipe- Food Network Magazine, Mexican (Avocado) Hot Dogs:     June 2011

The June issue of Food Network Magazine is listed as “Hot Dog!  The Grilling Issue.”  This isn’t an issue about grilling hot dogs.  It’s an issue devoted to grilling everything… veggies, romaine lettuce, burgers, kebabs, etc.  The insert is a spotlight on how to make 50 different condiments to put on burgers and hot dogs and more.  I’m not really quite sure why hot dogs made the cover, other than they probably thought it would be fun to show that you can do more with a hot dog besides your usual ketchup/mustard/relish combo.  Their take:  Give your franks some international appeal with these topping combos.

Versions of hot dogs from various country themes are represented.  I’m fairly certain you would never be able to find hot dogs of this type in the countries mentioned, but it’s fun to see the flavor combinations they came up with.  Examples: Greek = tzatziki, cucumber and kalamata olives.  Chinese = wasabi mayonnaise, Asian snack mix and pickled ginger.  American = barbecue sauce, pulled pork and coleslaw.  I’m not sure they all sound super appetizing, but I give them an A+ for creativity.  Read below for what I thought of their Mexican hot dog (featured on the cover)…

Avocado Hot Dogs

Print Print Recipe

Mexican (Avocado) Hot Dog

Yield: 1 serving

Prep Time: 10 min + chill time

Cook Time: 8 min

Funny, coincidental tidbit... I was in Venice Beach (near Hollywood) several weeks ago at a beachside bar, and I ordered an avocado hot dog on their menu.  It just had avocado and tomato, with mayonnaise as the condiment.

Ingredients:

bun
hot dog
chipotle mayonnaise
cotija cheese, crumbled
avocado, chopped

Directions:

1.  Grill bun and hot dog.
2.  Top with chipotle mayonnaise, cotija cheese and avocado.

Tips:

*I used Hebrew National Hot Dogs for testing purposes.
*I grilled both the bun and the hot dog.
*If you're not familiar with cotija cheese, it's a round-shaped Latin-American cheese- usually found near the cream cheese in your market.  It crumbles easily with your fingers.
*Wouldn't you think that the magazine would have included "chipotle mayonnaise" in their Condiments insert?  Nope.  Nowhere to found.  I suppose you can purchase that variety of mayo at the store, but I went ahead and made some myself. I mixed 2 Tablespoons of mayonnaise with 1 teaspoon or so of chipotle sauce (from a can of chipotle chiles in adobo).

Source:  Food Network Magazine, June 2011

The results:

If you are an avocado lover… you might very well love this hot dog.  I enjoyed the combination a lot.  Cotija Cheese lends a salty element to the hot dog, combined with a tiny bit of spice from the chipotle mayonnaise and the fresh flavor of chunky avocado.  This is how I want to eat my hot dogs from here on out!

Did this recipe deserve the cover spotlight?

Sure!  Hot dogs are pretty much standard fare for summer grilling here in America, and it was fun feature to show the world different ways to dress them up.  And hey, burgers often get featured in the spotlight- loaded with all kinds of stuff- so why not hot dogs for a change?

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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12 Responses to “Shrimp with Snow Peas and Edamame”

  1. 1

    VeggieGirl — February 18, 2010 @ 8:23 am

    Love Food Network magazine! :)

  2. 2

    Michelle — February 18, 2010 @ 8:23 am

    I got a Food Network Magazine subscription for Hanukkah and I’ve really been enjoying it! Their recipes are so easy to make and look so vibrant! I’m loving this dish and can’t wait to try it out myself!

  3. 3

    Margaret — February 18, 2010 @ 8:26 am

    Been looking at that one myself. Glad to hear it is a good one. Looks beautiful.

  4. 4

    Katie — February 18, 2010 @ 8:38 am

    I’m always amazed that your photos consistently look better than the magazines’ photos! This looks delicious!

  5. 5

    Deborah Mele — February 18, 2010 @ 8:45 am

    Thanks Lori! I just bought this magazine and was wondering how that cover recipe would work out. Nice to know it is worth trying!

  6. 6

    Tracey — February 18, 2010 @ 12:43 pm

    This recipe caught my eye when my issue of Food Network magazine came this month. Thanks for testing it out – I’ll definitely make it soon!

  7. 7

    Phoo-D — February 18, 2010 @ 1:31 pm

    This sounds terrific! I purchased a package of snow peas on a whim and have been wondering what to make with them. I love the idea of a shrimp and edamame stir fry.

  8. 8

    David A. — February 18, 2010 @ 2:16 pm

    Hey Lori, thanks for turning us on to this recipe. We at Seapoint Farms distribute edamame across the country and always love reading about how people are using it to cook!

  9. 9

    Jen @ My Kitchen Addiction — February 18, 2010 @ 8:11 pm

    I rarely read Food Network magazine, but this does look like a great dish. Love your picture… it’s beautiful!

  10. 10

    LilSis — February 18, 2010 @ 10:35 pm

    I wanted to make this recipe right when I saw the cover! It’s good to know that it’s worth making even if it’s not as quick and easy as they suggest.

    Your photo is awesome! IMHO, better than Food Network’s photo!

  11. 11

    ppark — February 20, 2010 @ 9:20 am

    I bought the magazine earlier this week, and I tried this recipe also. I am not sure that I would call it “quick” either, because you have to marinate the protein for 1 hour. To me, quick is something I can have ready 30 minutes after I walk in the door. That being said, I put the protein in the marinade, and only marinated long enough to assemble/chop the rest of the ingredients, and that took about 30 minutes. It turned out well, and I am looking forward to trying some more combos. The best part to me was the sauce ideas.

  12. 12

    Maria — February 23, 2010 @ 11:45 am

    I love the colors in this dish!

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