This Hot Dog Friday post includes one of my favorite condiments of all time... (and I really like condiments) Thai peanut sauce. It's like chicken satay but way better because... it's a hot dog!
The carrots give it crunch and texture while the cilantro lends a hint of lime. If you can handle the spice, sprinkle some red cayenne pepper on top as well.
Of all the dogs so far (even though that gyro dog was delish) this one has been my favorite.
Now it's back to work in a few days after such an amazing week off... C'est la vie.
All beef hot dogs
Hot dog buns
1/2 cup peanut butter
1 cup coconut milk
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon red cayenne pepper
2 table spoons lime juice
1 teaspoon salt
Coconut oil (optional)
Chop your carrots and cilantro and set aside. Place the peanut butter, coconut milk, vinegar, soy, cayenne, lime, and salt in a food processor and pulse until smooth and combined.
Heat up your grill pan with some coconut oil in place of butter or oil, and grill your hot dog and bun until it has the proper grill marks.
Spread your Thai peanut butter sauce along the inside of the toasted bun, then place the hot dog on top. Sprinkle on your carrots and cilantro, top with more sauce. Sprinkle some cayenne for more heat.
adapted from Food Network Magazines World Class Hot Dogs