Recipe: 3 Hot Dog Toppings - Souped-Up Sauerkraut, Guacamole, and Red Onion-Hoisin

HOT DOG TOPPINGS

SOUPED-UP SAUERKRAUT TOPPING
Makes 4 servings

1/2 cup prepared sauerkraut, well drained
1/2 cup finely shredded carrots
2 teaspoons coarse-grained Dijon mustard
1 teaspoon caraway seeds
Salt and ground black pepper (to taste)

In a small bowl, stir together the sauerkraut, carrots, mustard and caraway seeds. Season with salt and pepper.

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GUACAMOLE, TOMATO AND BACON TOPPING
Makes 4 servings

1 avocado, diced
2 teaspoons lemon juice
1/2 tablespoon chili powder
Salt and ground black pepper, to taste
1/4 cup chopped fresh tomato
4 teaspoons crumbled cooked bacon

In a small bowl, stir together the avocado, lemon juice and chili powder. Season with salt and pepper. Spoon about 1 tablespoon over each hot dog, then top with tomato and bacon crumbles.

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RED ONION AND HOISIN TOPPING
Makes 4 servings

2 teaspoons canola oil
2 cups chopped red onions
1 teaspoon minced garlic
Pinch red pepper flakes, or to taste
2 tablespoons hoisin sauce
2 teaspoons Dijon mustard

In a large skillet over high, heat the oil. Add the onions and cook, stirring often, until well browned, about 5 to 8 minutes. Stir in the garlic and red pepper flakes and cook, stirring, for another minute. Remove from the heat and stir in the hoisin sauce and mustard. Serve warm or at room temperature.

Source: Associated Press, April 2009