Lately I’m beginning to think my blog is turning into a food blog. Not so. Not really. It’s just that we’ve tried a lot of new recipes recently and for the most part they’ve been very successful. And yummy. And tasty. And ... well, you get the picture.

I subscribe online to a weekly email from Food & Wine regarding seasonal or themed recipes. I always follow the links and it’s part of my morning routine, this scouting out of new things to eat. The following recipe is a result of just that. We tried them a week or so ago and fell in love with this “grown-up” version of hot dogs on the grill. Since we had the hot dogs already in the fridge, we had them again yesterday. (Note: we grilled early in the day knowing that we are supposed to get heavy t-storms this evening; hence no grilling.)

This recipe is called Cross-Hatch Hot Dogs on Grilled Croissants.

You prepare a cabbage slaw and toss with a sherry vinegar and honey dressing. The recipe calls for minced red peppers (hot ones) but since we couldn’t find any, we sprinkled some hot pepper flakes on the cabbage instead. Trust, me; these will do the trick just fine.

Next, the hot dogs** get skewered and sliced at an angle on three sides and rolled and coated in a ketchup/soy/garlic glaze. Here is what they look like when first tossed on the grill:

And here is what they look like after they “blossom” as they cook.

Spread the croissants with a dijon mustard and butter mixture. Grill them.

Assemble the sandwiches, eat and enjoy! I usually slice my hot dog in half so it lays on the croissant better.

For the full recipe just click on the link above.

**We used Applegate Farms Stadium Organic Uncured Beef Hot dogs with no nitrates added.

Although I am not a fan of grilling your adult dogs look delicious.

They look delicious!

I am a very boring cook/menu planner, but I always admire folks who are adventuresome and make it a habit to try new things!  They do look very tasty!