Welcome to Mellow Monday. Our weekends tend to be fairly hectic. There’s the usual errands on Saturday and Mass on Sunday. In between, we like to be as active as possible – attend fairs, stroll farmer’s markets, or just get together with friends and family.
Mellow Monday is my day to catch my breath. Relax, keep things simple. Generally earlier in the week simple meals revolve around fresh ingredients – hamburgers and hot dogs on fresh buns. Since we grow a garden in the summer, it’s easier to have fresh tomatoes at our fingertips even mid-week. In the winter, fresh produce is used at the beginning of the week, with canned or frozen foods consumed at the end of the week. Planning is everything.
Since Mondays are all about Mellow, casual dining, hot dogs make perfect sense. Now if you’ve been following along for a while, you know that I love to celebrate each state on its National Day. July 27 was National New Jersey Day. So why am I sharing these Jersey Grilled Hot Dogs today? Two very good reasons. First, we did a hot dog for New Jersey Day back in 2020. And not just any hot dog, but a Newark New Jersey Italian Hot Dog on Pizza Bread. Oh yeah, monumental. This year, during my research, I discovered a childhood memory that was actually invented in Newark – the Candied Apple. Not to be confused with a Carmel Apple, the Red Candied Apple is covered in cinnamon sugar that has been melted, then allowed to harden into a crystal shell with the perfect combination of hot (cinnamon) and sweet (sugar). Yeah, had to go with the Candied Apples on New Jersey Day this year.
However; we couldn’t let the Jersey Grilled Dogs just simply fall by the wayside. It is a hot dog and potatoes and strips of grilled vegetables like those served in a Polish Dog. We’re talking hot dog and sides all in a single bun. Yum! Naturally, Mellow Monday was the perfect day to share this delicious hand-held supper. Enjoy!
Jersey Grilled Hot Dogs
6 medium Yukon Gold Potatoes
1 large Red Bell Peppers
1 large Yellow Onions
3 Garlic Cloves
Salt to taste
Black Pepper to taste
4 Foot-Long Beef Hot Dogs
4 Sandwich Rolls
Condiments of Choice
Heat grill to medium heat. Line 2 disposable pans with foil. Set aside.
Scrub potato skins. Cut potatoes in half lengthwise, then slice into thin half-moon slices. Place potato slices into a large mixing bowl, set aside.
Core, seed and thinly slice bell pepper. Add to the potatoes. Cut onions in half from root to tip. Peel and slice into thin slivers. Add to the potato mixture. Set aside.
Peel and finely mince garlic. Scatter minced garlic over potato mixture. Drizzle with oil, season with salt and pepper. Toss to mix and coat well.
Divide potatoes into the prepared pans. Place pans on a grill rack. Close lid, cook on the grill for 30 minutes or until potatoes are tender. Remove from heat.
Grill hot dogs, covered, over medium heat about 8 minutes or until heated through, turning occasionally. Split buns, brush with olive oil. Place buns on grill, cut side down; grill until lightly toasted.
Dress buns as desired with favorite condiments. Place hot dogs on toasted buns. Top with potato mixture. Serve with remaining potatoes as a side.
I used mayonnaise on my bun, Hubby went with ketchup, while Kiddo topped his with Nacho Jalapenos. It’s all delicious.