I had such great plans for the holiday weekend. Lots of grilling, sitting outdoors, and hanging out with friends. Ok, so maybe none of that is true. I wanted a quiet, albeit brief weekend where I could relax and do nothing. Then I remembered, my parents sent Miles and I a box of meats from Omaha Steaks filled with beef tenderloin, burgers, and hotdogs. I decided to make hotdogs to make up for not grilling, but I didn’t just want a plain hotdog. I was in the mood for something fancy. There was still a little kimchi left in the fridge, but felt I needed a break. Ten minutes later, on bon appetit, I found a selection of fancy hotdog recipes to choose from, and settled on ranch hotdogs.
Honestly, I’m not really a huge fan of ranch, but I gave it a try anyway. Instead of making my own ranch, I bought the best bottle I could find at the market. I tossed it with the red cabbage, boiled, and then fried the hotdogs. I placed a few potato chips in the soft split at the top of the brioche buns, put everything together, and then took a bite. This ranch hotdog was yummy! I couldn’t believe how well everything went together. The slight saltiness and crunch from the chips, the fresh cabbage, along with the mild heat from the pepperoncini. It was great! To make up for not grilling, I made French fries, twice cooked to go with it. The only thing that would make this hotdog better is if it were grilled. Maybe next year.
- 4 hotdogs, grilled
- 4 brioche hotdog buns, or your favorite buns lightly toasted
- 1 cup thinly sliced red cabbage
- 2 tablespoons ranch dressing
- 3-4 pepperoncini peppers, thinly sliced
- potato chips, your favorite
In a small bowl, combine red cabbage with ranch dressing. Adjust ranch to your flavor preference. Season with salt and pepper. Line the hotdog buns with potato chips. Place each hotdog in the bun on top of the chips. Top with cabbage slaw and pepperoncini peppers. Drizzle a little ranch on top.