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I was recently able to get a copy of the latest cookbook Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. I was so excited to receive this as most of his recipes are ones that my husband would simply love! The first one I decided to try was the recipe for his Rhode Island Style Hot Dogs.
The picture drew me in as I suddenly had visions of being back in NYC walking down the streets in Time Square and all those Hot Dog stands. We won’t talk about the fall I took into the major puddle of sewer water that was sitting next to it, in flip flops and covered myself. The hot dog stand attendant, he thought it was utterly hilarious.
Back to the recipe, these were delicious. Not just a little delicious but the best that I have eaten. I do not eat hot dogs frequently, but I could if I ate them like this every day.
- 4 Tbsp of Margarine
- 2 Yellow Onions, Minced
- 2 Tbsp Chili Powder
- 2 Tbsp Paprika
- 1/2 Tsp Ground Allspice
- 1/2 Tsp Curry Powder
- 1 Tsp Dry Mustard
- 1 Tsp Ground Cinnamon
- 1 Pound Ground Beef
- Fine Sea Salt
- 1 1/4 Cups Water
- 16 Hot Dogs
- 16 Hot Dog Buns or Udi's Gluten Free Buns
- Yellow Mustard
- 2 Tbsp of Celery Salt
- Start by melting the margarine in a large skillet adding in 1/2 of the onion. This should cook until it’s translucent not browned. Next add in the chili powder, paprika, allspice, curry powder, dry mustard and cinnamon. Mix well then add in the beef. This can be seasoned with the salt to taste and then add in the water. Let this simmer for 30-45 minutes on medium heat.
- While the meat is cooking, boil the hot dogs in a large sauce pan. The recipe also suggest to place a wire rack over the boiling water and place the hot dog buns on the rack which will steam them so they are hot and fresh.
- To prepare the hot dog put the hot dog in the bun then top with the meat mixture. Then, drizzle some mustard on the dog and sprinkle with celery salt.
Dinner is served and sure to please the whole family!