Seattle-Style Pigtail Hot Dogs and Pigtail Hot Dogs with Chicago-Style Salsa

Ingredients

• Seattle-Style Pigtail Hot Dogs
• 8 Bakery hot dog buns (uncut)
• 1 medium sweet onion
• ¼ cup balsamic vinaigrette
• 8 (12-inch) wooden skewers
• 8 jumbo hot dogs
• 8 tablespoons whipped cream cheese
• 5 tablespoons diced jarred jalapeño peppers
• 5 tablespoons yellow mustard
• Pigtail Hot Dogs with Chicago-Style Salsa
• 8 Bakery hot dog buns
• ½ seedless cucumber
• ¼ cup celery leaves
• ½ cup diced fresh tomatoes
• ¼ cup diced red onions
• ¼ cup sliced banana peppers
• ¼ cup dill pickle relish
• 2 tablespoons deli-style oil and vinegar dressing
• 1 teaspoon green pepper sauce
• 8 jumbo hot dogs
• 8 (12-inch) wooden skewers

Seattle-Style Pigtail Hot Dogs

1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving 1/4-inch intact; set aside. Cut cucumber into quarters and chop; tear celery leaves coarsely. Combine with remaining ingredients (except hot dogs and skewers) until well blended.
2. Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs 4–6 minutes, turning occasionally, or until hot.
3. Place hot dogs in buns; top with cucumber salsa. Serve.

Pigtail Hot Dogs with Chicago-Style Salsa

1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving 1/4-inch intact; set aside. Cut onion into 1/2-inch-thick rounds and place in bowl with dressing; marinate onions 5 minutes.
2. Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the hot dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.
3. Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.