This week the Buffalo Bills are kicking off the season playing in Houston. To celebrate, we are offering this delicious themed Hot Dog of the Game from the mind of Chef Dan Shea!
The Dog: The Houston Dog
Texas is home to many iconic foods and dishes, but hot dogs aren’t exactly one of them. There seem to be some classic Coney’s but also some modern takes with a Tex Mex flair. Here we have a toasted bun, hot dog dressed with tangy and cool sour cream, salty and crunchy crushed chicharrónes or fried pork skins finished with a kick of hot sauce. Here’s our take on it:
Ingredients:
- Side slice hot dog bun
- Wardynski’s All-Natural Hot Dog
- Sour Cream
- Fried Pork Skins
- Hot Sauce
Preparation:
-
- Score hot dog – shallow incisions diagonal to the length of the hot dog.
- Set your air fryer to 400* and preheat. Coat basket with pan spray or use a parchment paper liner. Cook for 6-8 minutes, turning halfway through cooking.
- While the hot dog cooks, lightly butter the cut sides of the bun. Set a pan over medium high heat. Place the bun buttered side down and press gently. Check regularly until golden brown.
- Using a food process or a plastic bag and mallet crush the fried pork skins into small pieces, but not a powder so pulse the food processor and check and use light taps with a mallet.
- Assembly: Place hot dog into toasted bun. Smear sour cream along the hot dog. Sprinkle on crushed fried pork skins and drizzle on your hot sauce of choice (Frank’s).
- Enjoy!
