Tom Lohr has eaten a hot dog at all 30 MLB ballparks and is the author of "Gone to the Dogs: In Search of the Best Ballpark Hot 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 Bay Area Rapid Transit, or BART. The ride over to Oakland is a bit lengthy, but it saved me from a huge traffic headache.
To honor BART and its contribution to the people in the Bay Area, 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.
|Prep time||Cook time||Ready in||Yields|
6 to 8 hot dogs
- 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.
- Cook the hot dogs in the skillet, 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 to 2 slices of bacon, lay in 2 to 3 asparagus spears, and add sliced radish and tomatoes.
© 2017 Tom Lohr