Gather and Nest

Had a bit of a hot dog craving.

Not just a hot dog hot dog, but a ‘if I’m going to have a hot dog I’m taking it all the way hot dog!’

This is a recipe I found in Food & Wine from the June 2008 issue.

Crosshatch Hot Dogs on Grilled Croissants

Mix 2 tbsp. of unsalted butter, softened and 2 tbsp. of Dijon mustard together and gently spread on cut sides of 4 croissants that have been split but still attached on one side.

Get your grill ready. Thread each of the 4 hot dogs onto a thick metal or wooden skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles.

On a large plate mix together 2 tbsp. ketchup, 1 tbsp. soy sauce, 1/2 tsp. vegetable oil and  1 large clove of garlic, minced. Turn to coat each hot dog in the mixture.

Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds.  Grill the hot dogs over high heat all over, until nicely charred and the cuts open up; the hot dogs will look a little like pine cones. Serve on the croissants. Don’t count the calories on these puppies! Yum!