Monday, August 5, 2013

FOOD: Slaw Dogs and Vinegar Coleslaw Recipe

Today I wanted to share two of my favorite things to make during summer: grilled hot dogs and vinegar coleslaw. Both are traditional summer foods that I love, but I stumbled onto a brilliant combo of the two while visiting a local hole-in-the-wall hot dog joint in Dormont. To die for! Coleslaw on hot dogs may sound a little frightening to you, but take a walk on the wild side my friend. One bite will make you into an instant believer.

The real secret is in the coleslaw. I love traditional coleslaw, but it wasn't until I moved to Pittsburgh and tried a Primanti Brother's sandwich that I fell hard for their vinegary version that they pile on their sandwiches. Vinegar slaw has the perfect balance of sweet and tart that I could eat by the bowlful. Pile it onto a freshly grilled hot dog with some provolone and chips? I'm in heaven.

To make a slaw dog, you first need to know how to make the coleslaw.

Vinegar Coleslaw
(Adapted from this recipe)

INGREDIENTS: 1 package shredded coleslaw (approximately 1 pound), 1/2 cup sugar, 1 tsp. kosher salt, 1/4 tsp. celery seed, 1/4 cup vegetable oil, 1/2 cup apple cider vinegar, 1/4 tsp. ground pepper.

Combine all ingredients in a large bowl and mix well. Cover and refrigerate for 30 minutes then drain. Refrigerate another 30 minutes and serve.

Now for the hot dog and other essential components!

Slaw Dogs:

INGREDIENTS: Ruffles potato chips, 1 package top sliced hot dog buns, provolone cheese, beef brats, vinegar coleslaw recipe above.

ONE: first, grill up your brats. When they've cooled slightly, wrap each hot dog in a slice of provolone cheese.
TWO: place the hot dog in your top sliced bun.
THREE: place chips on either side of the hot dog (these add to the flavor and help contain the coleslaw.)
FOUR: pile high with vinegar slaw.

These hot dogs are heavenly. They're a summer favorite around here (and hopefully, they'll become one of your family's favorites too!)

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  1. Yum!!! This looks really good :) I'd love it if you'd stop by and link it up over at our Link Party, Random Recipe Round-Up

  2. Yum! Definitely going to make these. Thanks for sharing your recipe:)


  3. You have the slaw recipe pretty accurate. But I use to work at the south side primanti bros shop on east Carson as a prep cook cutting slicing the meat and cheese deli style, making the slaw and cutting the fries. First of all they cut their slaw with a deli slicer. Head by head I would mix bucket after bucket(buckets are reused pickle buckets, washed out ofcourse). Mixing it in the sink by hand. Second they don't use dill seed at all. Just salt, pepper, sugar cider vinegar and vegetable oil. That's it, and the measurements are not that accurate its all in the taste. So u would have to taste a real primanti sammich to find that taste. Yes I said sammich because us "Pittsburghers" call it a "sammich" so yins just make it how u like. Oh and if you take anything off the sammich such as the tomatoe or slaw don't ever go to a primanti bros you will get so much crap.


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