RECIPE: Emily Richards’ hot dog showdown for the Super Bowl

Who makes better hotdogs – the west coast or the east coast?

Seattle-style Hot Dogs

This split and seared hot dog is a bit different than your average which makes it a fun and tasty addition to your Super Bowl get together!

• 4 beef hot dogs
• 2 tbsp (30 mL) canola oil
• 1 red onion, thinly sliced
• Pinch granulated sugar
• 4 hot dog buns, split
• 1 tbsp (15 mL) butter
• 1/3 cup whipped or softened cream cheese
• Sauerkraut, mustard and sliced pickled jalapenos for garnish

Cut hot dogs lengthwise almost all the way through and set aside.

In a cast iron skillet, heat oil over medium high heat and sauté onions for about 5 minutes or until starting to get some colour. Reduce heat to medium; add sugar and cook, stirring frequently, adding some water if starting to stick, for about 15 minutes or until golden brown. Remove onions to a bowl and return skillet to medium heat.

Toast buns in skillet, in batches as necessary. Remove to a platter.

Add butter to skillet and pan-fry hot dogs on both sides until golden and crispy.

Meanwhile, spread cream cheese into hot dog buns. Add hot dogs and top with Sauerkraut, mustard and jalapenos as desired.

Rhode Island Hot Dogs

The simplicity of boiling the hot dogs is what wins people over!

• 1 tbsp (15 mL) canola oil
• 8 oz (250 g) ground beef
• 2 cloves garlic, minced          
• 1 onion, diced
• 1 tbsp (15 mL) chili powder   
• 2 tsp (10 mL) ground cumin   
• 1/2 tsp (2 mL) ground mustard
• 1/4 tsp salt and pepper
• Pinch each ground cinnamon and allspice
• 1 cup (250 mL) ready-to-use beef broth        
• 6 hot dogs      
• 6 hot dog buns
• Chopped onions, mustard and celery salt for garnish

In a large skillet, heat oil over medium heat and cook onion and garlic for about 3 minutes or until softened. Add chili powder, cumin, mustard, salt, pepper, cinnamon and allspice and cook for 1 minute. Add beef and break up and cook for about 5 minutes or until browned. Add broth and bring to a simmer. Simmer gently for about 10 minutes or until a little of the liquid remains.

Meanwhile, in a pot of boiling water, cook hot dogs for 5 minutes. Steam buns lightly over pot of boiling water while cooking hot dogs in a colander. Drain hot dogs well and place in buns. Top with meat mixture and garnish with onions, mustard and a sprinkle of celery salt.

Dill Pickle Dip

This dip is so tasty, you might want to double the recipe. Our homemade version of the popular dill pickle dip takes only minutes to prepare and it’s bursting with flavor. Perfect for any party, backyard get together or game-time snack. Serve with raw vegetables, potato chips and crackers.

• 8 oz (250 g) brick-style cream cheese, softened
• 1/4 cup (60 mL) plain Greek yogurt or sour cream (not fat-free)
• 1/4 cup (60 mL) mayonnaise
• 1/2 cup (125 mL) finely chopped dill pickles, divided
• 1/4 cup (60 mL) chopped fresh dill
• 1/4 (60 mL) chopped green onion
• 2 tbsp (30 mL) dill pickle juice
• 1/2 tsp (2 mL) each pepper and garlic powder
• Chopped dill pickles for garnish

In a medium bowl, combine cream cheese, yogurt and mayonnaise and mix until smooth. Stir in dill pickles, dill, green onion, pickle juice, pepper and garlic powder until combined. Garnish with extra dill pickle if desired.

Cover and refrigerate at least 1 hour before serving.

Yield: 2 cups (500 mL).

Make ahead: If you want to make this a day ahead, omit the pickle juice, as the chopped pickles will continue to release their juice. Check the consistency of the dip before serving; if you prefer it to be a little thinner, then add more pickle juice, a little at a time.