12768 California Stuffed Hot Dogs Makes 4 servings Wed Aug 06 07:56:45 -0700 2008 Thu Feb 05 10:07:40 -0800 2009 Licensed http://www.chow.com/recipes/12768 Thu, 05 Feb 2009 18:07:40 GMT Exactly who first prepared these succulent hot dogs now found in diners and family restaurants all over California remains a mystery, but I did hear or read somewhere that the actor/gastronome Vincent Price always prided himself on a version he served at his home. Do use the best-quality hot dogs (kosher ones are expensive but hard to beat), rolls, and cheese you can find, and nothing is better for these dogs than thin slices of lean, hickory-smoked commercial bacon, which browns fairly quickly.

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  • Preheat the oven broiler.
  • In a skillet, melt the butter over moderate heat, add the onions, and stir till golden brown, about 10 minutes. Remove pan from the heat.
  • Cut a deep slit lengthwise in each hot dog and fill each slit with equal amounts of onion. Place strips of cheese over the onions, wrap a bacon slice in a spiral around each hot dog, and secure with toothpicks soaked in water.
  • Place the hot dogs on a rack in a baking pan and broil 5 inches from the heat, turning them often till the cheese melts and the bacon is browned. Remove the picks, spread mustard over the insides of the rolls, and stuff the hot dogs into the rolls. Serve the hot dogs hot with knives and forks.
    • ]]>     http://www.chow.com James Villas 50 Main 2 tablespoons butter

    ]]>     2 medium onions, chopped

    ]]>     4 extra-long hot dogs

    ]]>     2 ounces Monterey Jack cheese, cut into strips

    ]]>     4 slices lean hickory-smoked bacon

    ]]>     Grainy mustard

    ]]>     4 hot dog rolls, lightly toasted and kept warm

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