We will be making pepper dogs topped with bacon and an onion marmalade. This is one of those meals for a small family, or a great big gathering of friends. It's popular in New Orleans during Mardi Gras. It's not Mardi Gras now, but that won't stop us from enjoying a good thing. So, as usual, I will meet you in the kitchen for some grub! Allons-y!
Pepper Dogs with Smoked Bacon & Onion Marmalade
You will need:
- 1 (1-pound) package Zatarain's Crawfish, Shrimp, & Crab Boil seasoning mix
- 1 (or more) packages hot dogs
- 2 to 3 strips bacon
- 1 tablespoon mustard seed
- 1/2 cup apple cider vinegar
- 5 Vidalia onions, diced
- 1/2 cup light brown sugar
- 1/4 cup cane syrup
- In a large stockpot, mix 8 quarts water and the seasoning mix.
- Bring the mixture to a boil over high heat.
- Add the hot dogs to the pot, and cook according to package directions.
- Preheat the oven to 350 degrees.
- Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy.
- Remove and chop the bacon into small pieces, then set aside.
- Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and get slightly browned.
- Add the vinegar and remaining ingredients (including the bacon) to the pot.
- Cover and raise the temperature to medium-high.
- Allow the onions to sweat on the heat for about 20 minutes, stirring the pot a few times.
- After 20 minutes, remove the cover and continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 45 minutes to one hour.
- To assemble, place the dogs in buns, top with the onion marmalade, and add any additional toppings you like.
Thank you for joining me today. I hope your family enjoys these delicious hot dogs. They're definitely not your grandmother's hot dogs... As always, I'll be back tomorrow with another recipe. Have a great day, and happy blogging to all!