Chili hot dogs from the skillet
Do you know them too, the Tasty cooking videos that pop up in your Facebook feed? They make many a follower’s mouth water with their delicious recipes, and now they’re all collected in a cookbook. From lava brownies to chili hot dogs from the skillet.
‘It’s the day of the cup final and you want to delight the fans with a show-stopping dish. With these chili hot dogs from the skillet, you’ll score points in any case. The light, golden-brown croissant dough gives the filling of hot dogs, cheese and ground beef unbeatable zone coverage.’
Method
1. Preheat the oven to 190 °C.
2. Remove the dough from the packaging and roll it out. Separate the triangles along the perforated lines. Cut them in half lengthwise so you have 32 triangles measuring roughly 2.5 x 13 cm.
3. Roll each triangle around a piece of hot dog, starting at the widest part and rolling toward the point (you will have 1 piece of hot dog left over).
4. Arrange the rolls along the edge of a 25 cm-diameter cast-iron skillet. Stand them upright and make two tight concentric circles, leaving a hole in the middle of the pan. Bake the rolls for 15–20 minutes until golden brown and puffed. Place the skillet on a rack, but leave the oven on.
5. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Sauté the onion, stirring, for 8 minutes until translucent. Turn the heat up to medium-high and add the ground beef. Season with salt and pepper and cook, stirring occasionally, for 6 minutes until browned. Stir in the tomato sauce, ketchup, chili powder, cumin and sugar, and let the sauce reduce for 10 minutes, stirring occasionally.
6. Once the chili and rolls are ready, spoon the chili into the middle of the skillet and cover it with the cheddar. Return the skillet to the oven and let the cheese melt and bubble for 5–10 minutes.
7. Place the skillet on the rack and let the dish cool for 5–10 minutes. Sprinkle with spring onions and serve piping hot.
Title: Tasty Cookbook
Publisher: Kosmos Uitgevers
Price: €17,50
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