Food52
Of late, I have been obsessed with danger dogs, the over-the-top street snack from Tijuana. It's a hot dog wrapped in bacon and deep fried, nestled in a bun and topped with grilled onions, jalapeños, mayonnaise, and any number of other condiments like ketchup, mustard, refried beans, and cheese. Thinking about my dream danger dog got out of control really fast. I could see using all of the above ingredients plus avocado, tomatoes, and sour cream. Who makes a bun that big? Anyway, I started thinking about what an Asian-inspired danger dog would look like, and again, my thoughts ran wild. Reigning myself in a bit, I came up with this recipe. But here's a list of things that I considered but decided not to use in this recipe; maybe you'd want to give some of them a try (I probably will!): ketchup mustard (Dijon or even a wee bit of spicy Chinese mustard or wasabi) sweet and sour sauce grilled shiitake mushrooms kim chee natto cucumbers seaweed flakes bonito flakes toasted panko sesame seeds daikon napa cabbage water chestnuts I cook my dogs in a cast iron pan, but if you want to go the extra, deep frying mile, more power to you. And don't forget to make extra Sriracha mayonnaise to go with the french fries you're going to want on the side! - vvvanessa
