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Not All Hot Dogs Are Equal

Americans will be consuming an estimated seven billion hot dogs between Memorial Day and Labor Day.

But not all hot dogs are alike. Just like barbecue, you will find hot dogs reflecting regional flavors. So The Early Show resident chef, Bobby Flay, shares some of his favorite regional hot dog recipes:

New York Street Cart Dog
Serves: 4-8

8 kosher hot dogs, such as Best's, boiled
8 hot dog buns
Spicy brown mustard, such as Guldens
Onion Sauce (see recipe below)
Cooked sauerkraut

Place boiled hot dogs on buns. Spread bottom half of each bun with mustard and top each hot dog with onion sauce or sauerkraut or both.

Hot Dog Onion Sauce-New York Street Cart
2 tablespoons vegetable oil
2 medium onions--cut into 1/4-inch slices
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon cayenne sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Method:

Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10-15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving. Can be refrigerated for up to 2 days, but bring to room temperature before serving.
Cincinnati Cheese Coney
Serves: 4-8

8 hot dogs, grilled
8 hot dog buns
Ball Park mustard, such as French's or Bertman
Chili (recipe below)
1 cup finely grated mild cheddar cheese
Diced white onions

Method:
Place grilled hot dogs on buns. Spread bottom half of each bun with a tablespoon of the mustard. Top each hot dog with some of the hot chili, a few tablespoons of the cheese and onions.

Cincinnati Chili
2 tablespoons vegetable oil
1 lb ground chuck
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons ancho chile powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ground cloves
1 can (6-ounce) tomato paste
2 cups water
1-ounce unsweetened chocolate, chopped
2 bay leaves
2 tablespoon red wine vinegar
Salt and freshly ground black pepper

Method:
Heat oil in a medium saucepan over high heat. Add beef and cook until golden brown. Remove beef to a plate. Add onions and garlic to the pan and cook until soft. Add the spices and cook for 1 minute. Add the tomato paste and water and whisk until smooth. Return the meat to the pan, add the chocolate and bay leaves and bring to a boil, stirring often. Reduce heat to medium and let simmer for 1 hour, stirring often. Season with the salt, pepper and vinegar.
Chicago Red Hot
Serves: 4-8

8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
yellow mustard
sweet pickle relish
chopped white onion
diced fresh tomato
8 pickle spears
hot peppers
celery salt

Method:
Place cooked hot dogs on buns and top with the remaining ingredients.

Georgia Slaw Dog
8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
White Slaw (recipe below)

Mustard or Ketchup, optional

Method:
Place cooked hot dogs on buns and top with lots of slaw.

White Slaw
1 head of cabbage, cored, chopped in food processor
1/4 to 1/3 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
2 tablespoons apple-cider vinegar
1/2 to 3/4 cup mayonnaise

Method:
Mix all together in a large bowl, starting with 1/4 cup sugar and 1/2 cup mayonnaise. Ingredient amounts may vary slightly depending on the size of the head of cabbage. Do not use too much mayo or the slaw will become too juicy.

Dodger Dog
8 foot-long pork hot dogs, boiled or grilled
8 foot-long hot dog buns, steamed
Ballpark mustard
Sweet Pickle Relish

Method:
Place cooked hot dogs in buns and top with mustard and relish.

The biggest hot dog day of the year is the Fourth of July, when a reported 155 million of the franks will be eaten. On an average, one person alone devours 60 hot dogs per year. The United States Chamber of Commerce officially designated July as National Hot Dog Month in 1957, and the tradition has been going strong ever since.

And of course, on every Independence Day since 1916, at its original Coney Island hot dog stand, Nathan's Famous Fourth of July Hot Dog Eating Contest has celebrated this iconic American food.

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