Santa’s been around the world, and he knows his freakin’ hotdogs!
The Red Snapper is a bright red hot dog made in Maine by W.A. Beans & Sons that snap when bitten into. They can be ordered online. The slightly sweet, split-top bun brioche is partial to New England. The bright green relish, sport peppers and Plochman’s yellow mustard all hail from Chicago. They all work in symphony to create the perfect hot dog for Santa to assemble on his Christmas Eve trek from New England and the Great Lake States, and none of it would be possible without the Speedy Kringle 3000 made famous in the movie Elf. These loaded hot dogs will bring you enough holiday cheer to get Santa up and running again.
What’s the best Christmas Movie Cookbook?
The Unofficial Elf Cookbook, Of Course!
The Unofficial Elf Cookbook celebrates all the things that have made the film part of the modern Christmas canon, honoring this epic adventure in the same way humans have for eternity: with a feast.
Overflowing with recipes tied to some of Elf’s most memorable scenes (with reverence for the four elf food groups), you’ll want to “treat every day like Christmas!” It’s my sincere hope that this book becomes a part of your family’s holiday traditions or simply a staple you can turn to any time you want to make spirits bright.
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Ingredients
- 4 Red Snapper hot dogs
- Water as needed
- 2 Tbsp olive oil
- 4 split-top brioche hot dog buns
- 8 sport peppers
- Chicago-style green pickle relish to taste
- Yellow mustard to taste Preferably Plochman’s
Instructions
- Simmer the hot dogs in a large covered nonstick sauté pan, simmer the hot dogs in ½ inch of water until the water is absorbed, about 8 minutes.
- Reduce the heat to medium. Add the olive oil and heat until shimmering. Return the hot dogs to the pan and cook cut side down until browned and crisp, about 2 minutes. Flip and cook for another minute or two on the other side.
- Nestle a hot dog inside the bun, lay a sport pepper on either side, pointy side facing out to emulate engines (?), spoon a line of relish down both sides of the dog then squirt on the mustard.
