Grilled hot dogs with chili, habenero, onions, broccoli and oven fries

Above is a picture of habeneros and ghost peppers in the start of a pickling process. Blog for pickling coming soon!

Tonight was a chili dog night! Sorry I did not take pictures for this recipe blog.

What You Need:

1 package of Kunzler grill franks http://www.kunzler.com/kunzlerHotDog.asp

1 can of Hormel Hot chili with beans http://www.hormelfoods.com/brands/hormel/HormelChili.aspx

1 small onion

1 package of hot dog buns

5 red potatoes sliced into thin wedges, skin on

Canola oil for the potatoes

1 habenero fresh from the garden

Broccoli

Butter

Yellow mustard (optional)

Start the oven fries- recipe to follow; a new favorite of mine!

Start the chili, slice up the habenero with seeds and add, stir often to prevent sticking.

Start the broccoli, add some butter to the pan and stir occasionally.

Grill the hot dogs for 20 minuets at 400 degrees until they are large and plump in size and start to crack.

Once everything is ready, bun the hot dog; top with chili, onions and some mustard.

Serve broccoli on the side as well as the potatoes.

Eat and enjoy!

The chili had more of a fresh heat with the habenero in it, a longer burn, fresh and especially once you stopped eating, the burn was still there for at least five minuets!

This recipe comes from The New Best Recipe. Page 198-199  http://www.cooksillustrated.com/bookstore/detail.asp?PID=265

Oven Fries Serves 3 to 4 3 Russet potatoes ( about 8 oz each), peeled, each potato cut lengthwise into 10 to 12 even wedges ( I used 3 larger red potatoes )

5 Tablespoons vegetable or peanut oil ( I used canola )

Salt and pepper

1. Adjust an oven rack to the lowest position; heat the oven to 475°. Place the potatoes in a large bowl and cover with hot tap water; soak 10 minuets. Meanwhile, coat an 18 X 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of the oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside. (I used my grill sauce bush applicator to spread the oil out evenly on the baking sheet to make this step easier and less messy )

2. Drain the potatoes out on a triple thickness of paper towels and pat thoroughly dry with additional paper towels. (I just placed them on a small cutting board and quickly pat them with a clean kitchen towel) Rinse and wipe out the now-empty bowl; return the potatoes to the bowl and toss with the remaining tablespoon oil. Arrange the potatoes in a single layer on the prepared baking sheet; cover tightly with foil and bake 5 minuets. ( I used a slotted spoon to remove the oiled potatoes and added them in one layer to the baking sheet ) Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minuets, rotating the baking sheet after 10 minuets. ( Since my oven runs very hot, once 10 minuets passed, I removed my cookie tray from the oven and flipped my potatoes over, they were already a nice golden color on the bottom ) ( Turned my heat down from 475° to 440° ) Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping the potatoes in a single layer. ( I used a rubber spatula and it didn't hurt the potatoes, they do stick though so watch out for that ) Continue baking until the fries are golden and crisp, 5 to 15 minuets longer, rotating the pan as needed if the fries are browning unevenly.

3. Transfer the fries to a second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve immediately. (Instead of using paper towels I just used a baking sheet under a cookie cooling rack and placed the potatoes on top so the grease would drip down, it worked fine)