If you’ve ever found yourself in the Mission District of San Francisco (or in L.A.) past the hour when productive people should be awake, then you’ve probably been faced with the decision of whether or not to buy (and devour) a Danger Dog (aka Mission Dog).
Click here for the 8 Creative Hot Dog Recipes slideshow.
I hope you said yes (or would say yes). Wrapped in bacon, grilled until crispy and hot, then cradled in a soft bun, and piled with grilled onions and peppers, it’s a real middle of the night/early morning lifesaver.
This delicacy originates from the streets of Tijuana, and is exactly the kind of “street meat” you’ve been warned against, but that’s what makes it a Danger Dog — the perfect nightcap to your evening out.
If you aren’t lucky enough to live in a place where you can pop down to the nearest corner, or follow your nose to a makeshift street vendor selling a Danger Dog, then here is how to make one at home:
1 hot dog
2 slices of bacon
½ tablespoon vegetable oil
¼ onion, sliced
½ bell pepper, sliced
Salt and pepper, to taste
1 hot dog bun
Wrap the hot dog with the 2 slices of bacon. Secure the bacon with tooth picks so the bacon doesn’t unravel. Heat your grill pan or cast-iron skillet if cooking indoors. Add your bacon-wrapped dog to the pan or grill. Cook until the bacon is crisped, turning periodically to cook on all sides, about 15 minutes total. Remove the hot dog from the pan, and set aside.
Add the canola oil to the pan with the bacon grease. When the oil is hot and shimmery, add the onions and peppers. Season with salt and pepper, and stir the vegetables to cook evenly. Once the onions are slightly charred, and the peppers are soft, remove, start to assemble your Danger Dog.
Remove the toothpicks from your hot dog, and place the dog in your hot dog bun. Top with peppers and onions, and serve.