"Impress your tailgate or homegate party guests with these jazzed up hotdogs! Perfect gameday recipe!"
4 quarter-pound all beef franks
6 slices thick cut hardwood smoked bacon
1/2 cup sweet onion, small diced
1 can ranch style beans
1/2 cup Angry Orchard Crisp Apple cider
1 cup mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice
1 ripe avocado
1 cup pico de gallo (favorite store bought variety)
12 slices pickled jalapeños
Ground black pepper
4 bolillo (crusty Mexican rolls) or sandwich rolls
1 tablespoon chopped cilantro
TOOLS: 1 tabletop deep fryer, filled with the oil of your choice, heated to 350°F. (Looking for an alternative to frying? Try grilling instead.)
BEGIN by wrapping each frank with a strip of bacon. Use a toothpick to secure either side of the bacon to the frank. Return to the fridge while you complete the other garnishes.
DICE the remaining two strips of bacon and place them in a heavy bottom skillet. Render the fat from the bacon over medium heat. Remove and reserve two tablespoons of the bacon fat. Add the onions to the pan of rendered bacon and continue to cook until translucent. Add the can of ranch beans and cider and bring to a simmer. Check seasoning on beans and adjust with salt and pepper if needed.
COMBINE mayonnaise, sour cream, lime juice, avocado, and bacon fat in a blender or food processor. Blend on high until smooth. Adjust seasoning with salt if needed.
TO COMPLETE, fry the bacon wrapped franks until crispy and golden brown, approximately 3 minutes. Remove carefully from the fryer, remove toothpicks, and place one frank on a split bun. (For an alternative cooking method, try grilling the bacon wrapped franks.)
TOP each frank with a ¼ cup of beans. Spoon 1-2 tablespoons of pico de gallo on top of the beans, garnish with 2-3 slices of jalapeno, and a generous amount of bacon-lime mayo. Garnish with chopped cilantro and enjoy.