I used my microwave Tofu Pups, and he used his microwave real hot dogs, and we had ourselves a little hot dog meal. Usually he isn't a fan of toppings on his hot dogs (although I am) so it's always an experiment when I put stuff on top. He liked it! He said he didn't think it should be a make-again but he enjoyed it. He even ate the avocados and tomatoes. And I know it sounds weird for pineapple to be present, but it works very nicely. So. This recipe works nicely for both vegetarian hot dogs and real hot dogs. You should try it out sometime.
Garlic Mojo Hot Dogs
Bon Appetit, July 2009
Mojo is a Cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juice and lime juice). It's truly versatile—the sauce works as a marinade or salsa for beef, fish, pork, and poultry—so no wonder it tastes great with hot dogs, too.
1/4 cup olive oil
6 garlic cloves, chopped
1 tomato, halved, seeded, chopped
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1/2 teaspoon ground cumin
Coarse kosher salt
6 grilled hot dog buns
1 1/2 cups finely shredded romaine lettuce
6 grilled all-beef hot dogs
2 avocados, halved, pitted, diced
2/3 cup finely chopped peeled cored pineapple
Heat oil in heavy medium skillet over medium heat. Add garlic; stir 30 seconds. Add next 4 ingredients; bring to simmer. Remove from heat. Season mojo sauce to taste with coarse salt and pepper.
Arrange buns on plates. Top each with lettuce, grilled hot dog, avocado, mojo sauce, and pineapple. Serve with remaining mojo.
Yield: 6 servings