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Harmons Take on National Hotdog Month


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Hawaiian Dog
From Chef Lesli Sommerdorf for Harmons
Serves 4

Ingredients:
4 all-beef hot dogs, spiralized
4 hot dog buns, split
½ cup pineapple salsa
½ sweet onion, thinly sliced
4 Tbsp teriyaki sauce

Instructions:
In a frying pan over medium-high heat, add the spiralized hot dogs and cook, turning occasionally, until heated through, about 15 minutes. Transfer to a plate. Add the hot dog buns to the pan and cook until toasted. Add the hot dogs to each bun, divide the salsa, onion and teriyaki sauce evenly among the hot dogs.

Sonora Dog
From Chef Lesli Sommerdorf for Harmons
Serves 4

Ingredients:
4 slices bacon
4 all-beef hot dogs
4 hotel Utah rolls, split
4 Tbsp mayonnaise
4 Tbsp pickled jalapenos
¼ cup fresh salsa
¼ cup crumbled cotija cheese

Instructions:
Wrap 1 slice bacon around each hot dog. Secure with toothpicks. In a frying pan over medium heat, add the hot dogs and cook until the bacon fat has rendered and the bacon is cooked, about 15 minutes. Transfer to a paper towel-lined plate. Split each roll and place, open face down, on the frying pan and toast each roll. Fill each roll with a bacon-covered hot dog. Divide the mayonnaise, jalapenos, salsa and cotija cheese evenly among the 4 hot dogs.

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