Hot Dog Helper

If you're going to eat a hot dog, don't limit yourself to the usual ketchup, mustard, and relish.  Up your frankfurter game with these topping hacks that work whether you like your tube steaks boiled, grilled, pan-fried, or microwaved.

The Breakfast Dog

1 egg
shredded Cheddar cheese
salsa

1. Cook your hot dog any way you prefer. 
2. Scramble an egg.
3. Top the hot dog with the scrambled eggs, some cheese, and some salsa.

Tomato-Feta Dog

Tzatziki sauce
halved cherry tomatoes
cucumber slices
crumbled feta cheese
fresh dill

1. Cook your hot dog any way you prefer.
2. Place a hot dog in a bun and top it with the remaining ingredients.

BLT Dogs

15 grams mayonnaise
15 grams sour cream
2 pieces cooked bacon, crumbled
1 small tomato, seeded and chopped
1 green onion top, thinly sliced
dill pickles, diced
lettuce leaves, thinly sliced

1. Mix the tomato, bacon, pickles, mayonnaise, and sour cream in a bowl; cover with plastic wrap and refrigerate for about 4 hours to allow the flavours to blend.
2. Cook your hot dog any way you prefer then place a hot dog in a bun and top with the remaining ingredients.

Pineapple-Basil Barbeque Dog

barbeque sauce
fresh chopped pineapple
red onion, finely chopped
fresh basil, finely chopped

1. Cook your hot dog any way you prefer. 
2. Place a hot dog in a bun and top it with the remaining ingredients.

Bacon-Wrapped Hot Dog

bacon
cooking oil (for frying)

1. Wrap a hot dog with a strip of bacon and secure everything with a toothpick. Place the hot dog in the refrigerator.
2. Heat the cooking oil in either a deep fryer or a large saucepan. When the oil reaches 175 ºC, place the 175C until the bacon is crispy and browned, about 2 to 5 minutes. 
3. Drain the hot dog on a paper towel-lined plate and serve hot dogs in toasted buns.

What’s in Season: Tomato-Bacon Jam With Onions and Garlic

You don't have to love fruits and vegetables to take advantage of the local farmer's market. Do it to support local business and farmers; do it if reducing your carbon footprint is a concern to you, or do it to try a new recipe using produce you can certain of its freshness and quality. This month's featured ingredient is everyone's favourite culinary vegetable, the tomato. Originating in Central and South America, tomatoes can be eaten may ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. This month's recipe makes excellent use of the tomato's natural umami flavour, and can be used on grilled cheese, crackers, or anything you would put ketchup on (as long as it's not a well-done steak).

Ingredients:

230 g thick-cut bacon, chopped
15 g brown sugar
2.5 g freshly ground black pepper
1.25 g teaspoon crushed red pepper
120 mL fresh ripe diced tomatoes
120 mL pure maple syrup
60 mL balsamic vinegar
30 mL Dijon mustard
15 mL Worcestershire sauce
2 medium cloves garlic, minced
1 large yellow onion, thinly sliced
1 bay leaf

1. Cook the bacon over medium heat for about 5 minutes until browned. Add the onions and garlic and cook them until they are translucent and softened, stirring everything for 5 to 7 minutes. Drain any excess bacon grease from the pan.
2. Stir in remaining ingredients and reduce heat to low. Simmer for about 1 hour uncovered, stirring occasionally, until reduced and thickened to a jam-like consistency. Discard bay leaf afterwards.
3. Transfer everything to a blender and pulse to combine, leaving some chunks. Use immediately, or store in the refrigerator for up to 3 days.

Kick Your Ketchup Up A Notch

Now that the Great Cauliflower Panic has subsided, Canadians are now abuzz about another vegetable, specifically about a product made from it. Thanks to a Facebook post that went viral, and a social media induced reversal of a decision to stop carrying the product in one of the country's largest grocery chains, people can't get enough of French's ketchup. When rival Heinz closed its plant in Ontario in 2014, and French's decided to go into the ketchup business to fill the void, the idea of buying a quality product made with homegrown ingredients, while keeping Canadians working, was made all the more appealing. With Primo Foods now claiming their brand of ketchup is more Canadian than the others on the market, the ketchup one uses is quickly becoming a source of pride, and a badge of honour. For those who need more than nationalism to make their ketchup better, the infographic and recipes below show several ways to upgrade everyone's favourite condiment.

Indian Spiced

120 mL ketchup

40 g onion

14 mL canola oil

2.5 g curry powder

1. In a small pan, heat the canola oil over medium flame. Add the onion and sauté until browned. 
2. Combine all ingredients in a food processor, and pulse until blended.

Suggested use: Try it on roasted fingerling potatoes.

Bloody Mary

120 mL ketchup

5 mL Tabasco

5 g prepared horseradish

2.5 g celery salt

1. Combine all ingredients in a food processor, and pulse until blended. 

Suggested use: Try it on eggs and home fries.

Mexican

120 mL ketchup

30 mL hot sauce

1. Combine all ingredients in a food processor, and pulse until blended. 

Suggested use: Try it on huevos rancheros.

Secret Sauce

75 mL ketchup

75 mL brown mustard

75 mL mayonnaise

3 cornichons (small pickled gherkins), minced

1. In a medium bowl, fold ketchup, brown mustard, and mayonnaise together using a rubber spatula. 
2. Add in cornichons and mix until evenly distributed. 

Suggested use: Try it on veggie and beef burgers.

Chipotle Lime

120 mL ketchup

7-ounce can chipotles in adobo, drained

2.5 mL lime juice

1. Combine all ingredients in a food processor or blender.

Suggested use: Try it alongside sweet potato fries.

Truffled

120 mL ketchup

30 mL black truffle oil

1. Pour ketchup and truffle oil into a medium bowl. Whisk until thoroughly combined. 

Suggested use: Try it alongside roasted potatoes or Tater Tots.

Southern

120 mL ketchup

75 g chopped onions

14 mL canola oil

10 g brown sugar

5 mL liquid smoke

1. In a small saucepan over a medium flame, heat canola oil. Add onions and sauté until browned. 
2. Pour onions, ketchup, brown sugar, and liquid smoke into food processor and pulse until onions are mostly (but not completely) pureed. 

Suggested use: Try it on a black bean burger.

Sweet + Sour

120 mL ketchup

60 mL apple cider vinegar

50 g brown sugar

1. Pour all of the ingredients into a medium bowl, and whisk until thoroughly combined. 

Suggested use: Try it over the top of cooked meatloaf.

Cherry Pepper

120 mL ketchup

113 g pitted halved cherries

1.25 g freshly cracked black pepper

1. Pour all of the ingredients into a food processor and pulse until smooth. 

Suggested use: Try it as a glaze for grilled chicken.