3 Yummy hot dogs by Steven Dolby

OLIVE AND SUN-DRIED TOMATO TAPENADE

WITH ROASTED PEPPERS DOG

(Serves 10-15 people)

1 Large red bell pepper (cut into chunks)

1 Large yellow bell pepper (cut into chunks)

1 Large garlic bulb

TO MAKE THE TAPENADE

150g Black olives (pitted)

130g Green olives (pitted)

70g Sun-dried tomatoes

Fresh Italian flat leaf parsley (good handful)

Roasted garlic bulb

1/4 Cup extra-virgin olive oil

Juice of half a lemon (to taste)

Ground black pepper (to taste)

For Olive and Sundried Tomato Tapenade with Roasted peppers Dog: 

1. Preheat oven to 375 degree F. 

2. On a piece of foil, place garlic bulb, drizzle olive oil, season with salt and wrap tight. 

3. In a roasting tray, place pepper chunks and wrapped garlic. Drizzle olive oil and season with salt. Mix well. 

MAKING 

4. Pop the tray in preheated oven and roast for 35-40 minutes. 

For Tapenade: 

5. In food processor add green olives, black olives, sundried tomato, parsley, and squeezed roasted garlic. Pulse for a minute. 

6. Gradually pour olive oil and blend to get a smooth consistency. 

7. Pour lemon juice and season with black pepper. Mix well, cover and refrigerate for 30-40 minutes. 

8. On a hot grill, place hot dogs and cook until done. 

FINALIZING 

9. Roughly chop the roasted peppers and set aside. 

10. Place a dog on each bun and top it with tapenade and roasted bell peppers. 

SERVING 

11. Garnish with parsley, serve and enjoy! 

PICO DE GALLO WITH AVOCADO

AND FRIED TORTILLA CHIPS

(Serves 10-15 people)

TO MAKE PICO DE GALLO

215g Fresh tomatoes (diced)

1 Large poblano pepper (diced)

1 Medium white onion (diced)

1 Tsp garlic powder

Fresh cilantro (good handful)

Juice of half a lime

Salt & ground black pepper (to taste)

8 fresh corn tortillas (cut into strips)

For Pico De Gallo with Avocado and Fried Tortilla Chips: 

For Pico De Gallo: 

1. In a bowl, add diced tomato, poblano pepper, onion, garlic powder, cilantro, and lime juice. 

2. Season with salt and pepper. Mix well, cover the bowl and refrigerate for 30-40 minutes. 

MAKING 

3. In a frying pan heat vegetable oil until it reaches 350 degree F. 

4. Deep dry tortillas in hot oil until nice and brown. Drain on paper towel. Season with salt. 

5. Place a dog on each bun and top it with pico de gallo, and avocado. 

SERVING 

6. Squeeze lime juice, garnish with fried tortilla, cilantro and serve immediately. 

ASIAN SLAW WITH HOISIN DOG

(Serves 10-15 people)

TO MAKE THE ASIAN SLAW

1/4 Cup soy sauce

1 Tsp sesame oil

1/4 Cup rice wine vinegar 

6g Fresh ginger (grated)

1 Large garlic clove (grated)

1 Tsp brown sugar

Juice of half a lemon

1 Tsp white sesame seed

230g Napa cabbage (shredded)

1  Fresno chili (finely diced)

70g Salted Peanuts (toasted)

3-4 Green onion (finely diced)

For Asian Slaw with Hoisin Dog: 

MAKING 

1. In a bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, brown sugar, lemon juice, and sesame seeds. Mix well. 

2. In a large mixing bowl, add shredded cabbage and diced chili. 

3. Pour the dressing and mix well. Cover the bowl and pop in refrigerator for 1 hour. 

4. Meanwhile, in pestle and mortar smash peanuts and toast it lightly in a pan. 

FINALIZING 

5. Place grilled dog on bun and top it with slaw, toasted peanuts, and green onion. 

SERVING 

6. Drizzle hoisin sauce on top and serve immediately.

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© STEVEN DOLBY