On A Roll: A Hot Dog of a Good Time

Nothing says summer like a good old fashioned hot dog with all the right fixings. Beef franks are part of our American heritage right up there with baseball, apple pie and the Fourth of July. In this issue we are excited to bring you some hot dog fixings- recipes provided to us by Tyler Radez, owner of "On A Roll." Radez has been operating his hot dog cart for more than two years. You'll find him at the First Fridays in Leonardtown; on the third weekend of each month at Vintage Source; at several office buildings in Lexington Park and California and at local special events, including the River Concert Series at St. Mary's College.

Radez, who is also the assistant principal at Margaret Brent Middle School in St. Mary's County, is originally from New York and moved to Maryland in 1997. At the time he started the cart he was a teacher looking for an enterprising way to spend his summer. What better way to get to know your customers and put smiles on their faces than serving hot dogs from a neighborhood cart?

So what are you waiting for? It's time to get your family and friends together and have a hot dog of a good time!

For more information, visit the website at www.OnARollHotDogs.com.

Preparing the hot dogs and rolls

In a medium skillet, heat hot dogs over medium heat, turning occasionally until reddish in color (8 minutes). Turn off heat, open rolls and place them on top of hot dogs and cover (2 minutes).

NY Onion Sauce

Ingredients:

2 T. olive oil
2 medium onions cut in 1/8 inch slices
1/4 C. ketchup
pinch of ground cinnamon
1/2 tsp. chili powder
5 shakes tabasco
3 shakes salt
1/3 C. water

Preparation:

In a medium skillet, heat oil over medium heat; add onion slices and sauté for about 7 minutes or until golden and limp. Mix in ketchup, cinnamon, chili powder, tabasco and salt. Pour in water and stir. Bring to a boil, reduce heat and simmer, uncovered, for about 15 more minutes. Serve over hot dogs. (Serves 6-8)

Chicago Dog

Ingredients:

4 Nathan's bun length all-beef hot dogs
4 warm rolls
2 T. diced onion
2 T. sweet relish
2 dill pickle spears (sliced lengthwise into 4 spears)
1 gourmet medium tomato (cut into 8 wedges)
2 T. medium heat banana peppers
1/2 tsp. celery salt
yellow mustard

Preparation:

Dress each dog with onions and one pickle spear down one side of the dog, relish and 2 tomato wedges down the other side. Top with 4 banana pepper slices down the middle and 4 shakes celery salt. Finish with a wavy line of yellow mustard on top. (Serves 2)

Slaw Dog

Ingredients:

4 Nathan's bun length all-beef hot dogs
4 warm rolls
2 C. coleslaw
1/4 tsp. black pepper
barbeque sauce

Preparation:

In a medium skillet, heat hot dogs over medium heat, turning occasionally until reddish in color (8 minutes). Turn off heat, open rolls and place them on top of hot dogs and cover (2 minutes). Top each hot dog with a generous helping of coleslaw, a dash of pepper and a wavy line of barbeque sauce. (Serves 2)

The Coney Island

Ingredients:

4 Nathan's bun length all-beef hot dogs
4 warm rolls
2 T. diced yellow onion
1/2 C. chili without beans
1/3 C. shredded sharp cheese (yellow)
yellow mustard
Chili is Hormel along with:
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
2 squirts tabasco

Preparation:

In a medium skillet, heat hot dogs over medium heat, turning occasionally until reddish in color (8 minutes). Turn off heat, open rolls and place them on top of hot dogs and cover (2 minutes). Top each hot dog with a sprinkle of diced onions, then chili, then cheese and finally a line of wavy yellow mustard. (Serves 2)

The DC

Ingredients:

2 half smokes
2 hot dogs rolls
1 C. sauerkraut
deli mustard

Preparation:

In a medium saucepan, bring half smokes to a boil for 10 minutes, then drain. In a separate saucepan, bring sauerkraut to a boil, turn off heat and cover. Transfer half smokes to a medium skillet and brown on two sides. Turn off heat, open rolls and place over top of each half smoke and cover for 2 minutes. Top the half smoke with strained sauerkraut and a wavy line of spicy brown/deli mustard.

Special thanks to Tyler Radez for sharing his recipes! Enjoy!