L.A. Dirty Dog

Felt like hot dogs for lunch so I decided to go down and dirty.  This recipe comes from Roy Choi who was the consulting chef on the movie Chef.  I've had the pleasure of eating Korean tacos from one of his food trucks (Kogi) in Venice Beach.  This recipe comes from his cookbook, L.A. Son: My Life, My City, My Food.

This is not a recipe for those counting calories, but the flavors are amazing.  Going for a long walk after lunch.  The only thing within six feet of me will be my dog Dylan.

Ingredients

• 2 tablespoons vegetable oil
• 1/2 onion sliced
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 4 hot dogs, split lengthwise so they won't burst when cooked
• 4 slices of bacon
• 4 soft hot dog buns
• Mayonnaise
• Ketchup
• Mustard
• Tapatio hot sauce
• Salt and freshly ground black pepper

Instructions

Heat the oil in a pan or on a griddle over medium heat, add the onion and peppers, and saute with a touch of salt and pepper until they are slightly caramelized, about 4 minutes.  Remove.

Wrap each hot dog tightly in a strip of bacon.  Wipe out the pan or griddle used in cooking onions and peppers.  Over medium heat, slowly cook the hot dogs, moving them continuously to cook them evenly, until the bacon is nice and brown but still soft, about 4 minutes.  Remove.

Toast the inside of the buns in a bit of that bacon fat.

Place a hot dog in each bun and slather it with mayonnaise, then top with peppers and onions.  Squeeze on the ketchup and mustard to taste, then splash of the Tapatio.

These are very messy, but very good.