To make hot dog melts, slit 6 all-beef hot dogs lengthwise, and place a thin slice of Gruyére cheese on each one. Wrap a thin slice of bacon around each dog, and secure it with a toothpick. Place the dogs on a rimmed baking sheet, and bake them at 425 degrees Fahrenheit for approximately 12 minutes or until the bacon is crisp. Serve the dogs in buns with horseradish sauce on the side.
For the sauce, combine 1/2 cup plus 2 tablespoons of mayonnaise and 1 tablespoon of honey in a small bowl. Also add 1/4 cup each of sour cream, drained and prepared horseradish and Dijon mustard. Add 1 tablespoon of minced shallots, 1 tablespoon of minced chives, 1 tablespoon of fresh lemon juice and some salt and pepper to taste. Mix these ingredients until blended.
To make curly corn dogs, whisk together 1 1/3 cups of fine cornmeal, 2/3 cup of flour, 2 1/2 teaspoons of baking powder, 1 teaspoon of salt, 1/2 teaspoon of freshly ground pepper and 1/2 teaspoon of onion powder. In another bowl, whisk together 2 large eggs, then whisk in 1 1/2 cups of milk and 1 1/2 cups of honey. Fold the dry ingredients gently into the wet ingredients.
Let the batter stand for 15 minutes. Heat 1/2 inch of vegetable oil in a large, deep skillet. Quarter 8 hot dogs lengthwise, coat the strips in the batter mix, and place them in the hot oil four at a time. Fry the strips for approximately two minutes, and then allow them to dry on a rack before serving.Learn more about Meat