'Danger Dogs' - A decadent (possibly sinfully unhealthy) dinner
I call 'em Devil Dogs, but the original recipe calls 'em 'Danger Dogs'.
We're trying the recipe for the first time tonight.
Danger Dogs (Bacon Wrapped Hot Dogs) Recipe
The Danger Dog is a hot dog wrapped in bacon and served with grilled onions and peppers.
Street vendors in Mexico have been serving these treats for years, and now bacon-wrapped hot dogs have made their way north to California and New York, where they have become a favorite post-barhopping snack.
Ingredients:
8 hot dogs
8 hot dog buns
8 strips of bacon
1 large onion (sliced)
3-4 jalapenos (seeded and sliced)
2 Tbsp Oil
(optional) mayonnaise, ketchup, mustard
Directions:
Cut the onion into slices.
Cut the jalapenos in half, remove the seeds, and then slice them lengthwise into 1/8 inch wide strips.
Wrap a strip of bacon tightly around each hot dog.
Heat oil over medium high heat in a large pan. Add the onions and peppers, but keep the onions and peppers separate from each other. cook them until soft and a little brown (about 12 minutes).
Meanwhile, cook the bacon-wrapped hot dogs in another pan over medium heat. Turn the hot dogs occasionally until the bacon is crisp on all sides (about 12 minutes)
After the hot dogs are cooked, just stick them in a bun and top them with the sautéed onions and peppers to taste. You can add ketchup or mustard, but the traditional condiment is mayo.
Makes 8 servings
= new reply since forum marked as read
I can't think of any right now. 
... cheese fries or gravy fries or that stuff I can't think of right now that is a combination of everything unholy glopped over fries? 
But at home, most people just don't fry that often. My mother had a thing called a Fry Baby, it was like a crock pot that got hot enough to fry in and then you just left the oil in it and kept it in the frig.
I am thinking that it must have been Crisco, because then it would tun into a solid mass. We used to make donuts, OMG 
I wouldn't want to try to make a living at it, but I enjoy cooking for family and friends. I am guessing you make a mean cheeseburger. The pilot of the warbird was showing off for your customers?
What I visualized
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Your guy has nerves of steel and major skilz.
Thanks, don't think I would have found it.
Do you mind if I stop by?
You'll be just in time for drinks.
Beer, wine, sweet tea? 
sure! 
Didn't I say this was decadent?
My favorite dipping sauce for Tots is...MAYO!
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Danger dogs sound spicy good! Lots of nitrates and solanine, but for a sometimes food . . . lots of bang for your buck.
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... of ingredients is a little short.
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I'm not sure what the fire-roasted pepper is on the side dish below (Kali would know)
but I'm always left wanting another one or two of them.
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Pretty undisputed champion of Sonoran Hot Dogs is El Guero Canelo -- two locations
in Tucson. Janos Wilder, probably Tucson's premier chef (winner of TWO James Beard
awards, I think) took a group of Food Channel chefs there when they visited here. He
has them cater his son's birthday parties. The location in the video is only about five
years old or so -- the one in South Tucson (the mecca for Mexican food here) has been
around since 1993.
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"The originals include bacon, beans, grilled onions, fresh onions, tomatoes, mayo,
mustard and jalapeno sauce. And you can add as many extra ingredients as you like
from their large selection of fresh toppings."
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Whatever... they ARE excellent. There's a picture and a video below (the picture is
supposed to be a "Sammy Dog", so there would be TWO bacon-wrapped hot dogs
tucked deep into that bun).
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They were bacon wrapped and deep fried. They were covered in a meat/chili sauce (We don't sell no Stinkin' Beans!). The chili was full of spice but just warm in heat so we also had the customers choice of additional Tabasco, chollula or sriracha sauces. Our best customer bought 9 a day weekdays for the 7-8 months each year we were open.
For chiles, I prefer NM. Some were dubious when I told them you could get Anaheims that had some warmth, but NM grows them and I used to have a case shipped from there every season. Of course, that's just for home, not commercial use.
I'm kind of obsessed with cayenne right now. I use it in a lot of things, sometimes subtly and sometimes with kick.
Thanks for the corn dog tip. I'll definitely try that.
and the grilled cebollas (bulbous green onions) are more traditionally served with carne asada parillada dinners served on a little charcoal burner at the table
.. and I would CHOW DOWN on one of those things! I'm thinking about "trying this at home"
originated at the University of Sonora in Hermosillo. Been there, ate one.
They next appeared in Tucson and are very popular. I love how California tries to scoop this fad, but sorry I am pretty sure the history is this.
edit - to be truly authentic you need to find real bollilos (the rolls)