Gourmet Hot Dog: BART Dog
Not long ago, I was in the San Francisco Bay Area and needed to get to Oakland. The region has a nifty train/subway people-mover called the Bay Area Rapid Transit, or BART. The ride over to Oakland is a bit lengthy, but it saved me from a huge traffic headache. So to honor the BART and its contribution to the people of northern California, I designed a hot dog to pay tribute—only BART stands for Bacon, Asparagus, Radish and Tomato. Trust me; it's delicious. Plus, it's packed with veggies.
- 1 package hot dog buns
- 1 package hot dogs, all-beef
- 1 bundle asparagus
- 1 package bacon
- 6 radishes
- 1 package cherry tomatoes
- 1 can cooking spray
- In a skillet over medium heat, fry the package of bacon until the strips are crisp. Set aside.
- In the skillet, use the left over bacon grease to grill the asparagus. Set aside.
- Slice the radishes into discs. Set aside.
- Cut the cherry tomatoes in half. Set aside.
- In the skillet cook the hot dogs, rolling frequently to ensure even cooking.
- When hot dogs are mostly cooked, move to one side of the skillet. Spray the hot dog buns with cooking spray. Place the bun on its side in the skillet for 20 seconds. Repeat for the other side. Pull the bun slightly open and place in the skillet like a pup tent for an additional 20 seconds to warm the inside.
- Place a hot dog in the bun, lay in 1-2 slices of bacon, lay in 2-3 asparagus spears, add sliced radish and tomatoes.
|Serving size: 1|
|Calories from Fat||198|
|% Daily Value *|
|Fat 22 g||34%|
|Carbohydrates 37 g||12%|
|Sugar 10 g|
|Protein 18 g||36%|
|Sodium 794 mg||33%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|