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Top off the dogs

Food
Jul. 24, 2013 @ 06:51 AM

HUNTINGTON — Served on city sidewalks, sporting events and games, family gatherings, sometimes in school and hospital cafeterias and area restaurants, the frankfurter is a fast-food fixture often boiled or grilled and put on a bun and called a hot dog.

According to the National Hot Dog and Sausage Council, Americans typically consume 7 billion hot dogs or 818 hot dogs every second during hot dog season - Memorial Day to Labor Day. The wiener on its bun is eaten in numerous ways as toppings vary from coast to coast.

From 9:30 a.m. to 5 p.m. Saturday, July 27, frankfurter fans gather at Pullman Square for the ninth annual West Virginia Hot Dog Festival sampling hot dogs from a dozen of the top hot dog businesses in the region.

With the festival since day one are Frostop Drive-Inn, Midway Drive-Inn, Stewarts Original Hot Dogs, Sam’s Hot dogs and Rick’s Lemonade.

“They are beloved Tri-State traditions,” said Kym York-Blake, senior marketing consultant for Clear Channel Media and Entertainment Huntington and the festival’s event coordinator. “It is great to gather them all in one location for the day, so folks can enjoy hot dots from different businesses.

“There are many outstanding decades-old, family-owned hot dog businesses in our region, still serving up their amazing, original recipes in yester-year style, something very unique to growing up and living in our Tri-State area,” she said.

Charlie’s Harley-Davidson Diner and Down Home Salads and Catering are back this year. The Jug and Kilt, a new English Pub in Barboursville, hopes to serve England’s answer to the American hot dog, “Bangers and Mash,” a giant sausage served over mashed potatoes on a hot dog bun.

The event also features live music and entertainment by City Heat, Sister Redden Hair, Phoenix Stone and WTCR’s Texaco Country Showdown Finals, a classic and custom car and truck show, kids’ activities, demonstrations, retail and craft shopping, adults and kids’ contests, the ever-popular West Virginia Hot Dog Festival Wiener Dog Races and $100 Dachshund Dash championship race. The annual dog costume contest, hot dog eating and root beer chugging contests are also offered.

Admission is free. Proceeds benefit the Hoops Family Children’s Hospital at Cabell Huntington Hospital.

In celebration of July’s observation of National Hot Dog Month, these hot dog dressings are furnished by “Good Housekeeping:”

PIMIENTO-CHEESE DOGS
11/2 cups shredded cheddar cheese
1/4 cup minced jarred pimientos
4 tablespoons mayonnaise
1/2 teaspoon hot sauce
4 wieners, grilled or boiled
4 hot dog buns
Combine ingredients; place on wiener and bun; divided among four hot dogs.

SPICY BLUE CHEESE DOGS
1 cup chopped celery
1/4 cup mayonnaise
1/2 teaspoon cider vinegar
1/2 teaspoon hot sauce
3 ounces crumbled blue cheese
4 grilled or boiled wieners
4 hot dog buns
Combine ingredients and place on top of wiener and bun; divided among four hot dogs.

EVERYTHING BAGEL DOGS
3 tablespoons cream cheese
2 tablespoons milk
1/4 teaspoon salt
4 grilled or boiled wieners
4 hot dog buns
Poppy seeds
2 chopped green onions
Beat first three ingredients until smooth. Put on wiener in bun; sprinkle with poppy seeds and green onions.

BLT DOGS
1/4 cup mayonnaise
1/2 cup sliced romaine
1 chopped tomato
6 slices crumbled cooked bacon
4 grilled or boiled wieners
4 hot dog buns
Divide ingredients among the 4 hot dogs.

Betty Crocker Kitchens offers this variation:

ATLANTA DOGS
8 beef hot dogs
1 cup chili (from 16-ounce can)
8 hot dog buns, split
1 cup tangy vinaigrette-style deli coleslaw, drained
Heat gas or charcoal grill. Place hot dogs on grill over medium heat. Cook uncovered 10-15 minutes, turning frequently, until hot. Place chili in medium microwavable bowl; cover loosely. Microwave on high 45-60 seconds, stirring every 30 seconds, until hot. Spoon over 2 tablespoons chili on bottom half of each bun. Place hot dogs on buns. Top with coleslaw.

These three are provided by Kraft Kitchens:

VEGGIE GARDEN HOT DOGS
1 (14-ounce) package 98 percent fat-free wieners
1 small cucumber, seeded, chopped
1 small tomato, chopped
3 radishes, coarsely chopped
2 green onions, sliced
1/4 cup chopped fresh parsley
8 hot dog buns
1/4 cup fat-free ranch dressing
Cook wieners as directed on package. Meanwhile, combine next five ingredients. Fill buns with wieners; top with vegetable mixture and dressing.

EASY CHILI CHEESE HOT DOGS
6 beef franks
1 (15-ounce) can chili
6 hot dog buns
1/3 cup shredded cheddar cheese
1/3 cup chopped onions
Heat grill to medium heat. Grill franks 7-9 minutes or until heated through, turning occasionally. Meanwhile, heat chili as directed on can. Place franks in buns; top with chili, cheese and onions.

SALSA BARBECUE DOGS
1 (16-ounce) package beef franks
1/2 cup thick and chunky salsa or original barbecue sauce
10 hot dog buns
1 small onion, chopped
1/2 cup shredded cheddar cheese
Cook franks as directed on package. Meanwhile, cook salsa and barbecue sauce in saucepan on medium heat 2-3 minutes or until heated through, stirring occasionally. Place franks in buns; top with salsa mixture, onions and cheese.

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