There is so much more you can do with hot dogs then you think. I'm not saying take Joey Chestnuts approach and eat 68 in 10 minutes, but sometimes, try and  think outside the box a little. Your refrigerator is full of jars of half full condiments.

I was always a big fan of the Chicago style dog, an all beef frank, loaded with toppings. They traditionally include white onion, sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers and celery salt.

With  some inspiration from my midwest friends and half a refrigerator full of samples, we created two dogs that were a major hit at this years 4th of July bash. Just make sure the franks are wrapped in bacon before you grill them.

To serve, dice Donovan’s pickled ginger beets and onions and layer on one side of the bun. On the other side, spread a Montrachet style Goat Cheese. My favorite comes from our friends at Fromagerie Belle Chevre. For the other dog, top half with well drained Maple Chili Relish and the other with shaved white cheddar. Top both with chopped parsley.

From my house to yours,
Brendan