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Beard-ed Dogs


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Cuisine: American Creative Traditional Main Dish

You’ve got to love James Beard. Not only didn’t the culinary icon turn his nose up at hot dogs -- he unapologetically devised ways to make them even more delicious and unhealthful! In a 1956 article for House & Garden magazine, he suggested all different goodies to stuff franks with, but each recipe ended similarly: with the hot dog wrapped in a big old slice of bacon! This is my favorite version, which I make in no-muss, no-fuss fashion on my George Foreman Lean Mean Grilling Machine. (Oh, wait, that doesn’t make it the slightest bit healthier, does it?!)

Hands on time: 15 minutes  Total time: 30 minutes  Serves: 4

Ingredients:

    2 ounces blue cheese
    1/2 medium onion, minced
    4 to 6 fresh chives, finely chopped
    4 hot dogs
    4 strips bacon

Instructions:

Mash blue cheese and blend with onion and chives. Cut a gash lengthwise nearly to the ends of each hot dog. Stuff with the cheese mixture and press the sides back together. Wrap a strip of bacon around each dog, joining the ends of each strip at the middle with a toothpick. Grill until the bacon is crisp and the cheese is gooey.
- Adapted from House & Garden, July 1956

Nutrition:

Per serving: 274 calories (percent of calories from fat, 79), 12 grams protein, 3 grams carbohydrates, trace fiber, 24 grams fat (10 grams saturated), 45 milligrams cholesterol, 938 milligrams sodium.

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