Zombie Dogz restaurant and food truck has built its success on the knowledge that hot dogs remain one of America’s most favorite of favorite foods, even as our collective tastes have grown gourmet.
I’ve seen their dogs with roasted corn, avocado puree and cilantro; with feta and tzaziki; with arugala and tomato jam. They keep freshening up the menu, which keeps their fans coming back for more.
There’s been jubilation since the announcement Monday that in September they’ll be opening a bricks-and-mortar restaurant at 1200 Brown St. near the University of Dayton. The news is bittersweet, however, because it means that the food truck won’t be making the rounds much after July as owners Dave and Lee VanArtsdalen focus on opening the restaurant.
Withdrawal from Dayton’s most famous dogs will be difficult later this summer, and to help you get through the pain, we offer a recipe for gourmet dogs that you can make in minutes at home.
From there, experiment with what you have in the fridge and in the pantry, as well as what you like. Be bold. Try cheese curds and gravy; tortilla chips, guacamole, queso and jalapenos; mashed potatoes or onion rings; egg salad; even fried bananas.
A photo posted by Zombiedogz (@zombiedogzdayton) on
THAI-STYLE HOT DOGS
½ cucumber, halved lengthwise and sliced crosswise
½ cup shredded carrots
½ (10-ounce) bag shredded red cabbage
3 tablespoons fresh cilantro, chopped
1 tablespoon sesame oil
2 teaspoons less-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons Thai red chili sauce
2 tablespoons creamy natural peanut butter
2 tablespoons sesame oil
1 tablespoon sugar-free maple-flavor syrup
1½ teaspoons less-sodium soy sauce
6 all-beef kosher hot dogs
6 whole wheat hot dog buns
¼ cup raw unsalted peanuts, coarsely chopped
6 teaspoons sesame seeds
1. To make the slaw: In a large bowl, combine the cucumber, carrots, red cabbage and cilantro. In a small bowl, whisk together the sesame oil, soy sauce, vinegar and Thai red chili sauce. Pour this over the vegetables and toss to evenly cover. Refrigerate until ready to serve.
2. To make the peanut sauce: In a small bowl, whisk together the peanut butter, sesame oil, syrup and soy sauce. Set aside until ready to serve.
3. To assemble: Preheat an indoor grill, grill pan, or outdoor grill to medium-high heat. Coat the indoor grill or grill pan with cooking spray. Grill the hot dogs for 2 to 3 minutes on all sides.
4. Place one grilled hot dog in a bun, top with 2 tablespoons slaw, ¾ tablespoon peanut sauce, a heaping ½ tablespoon peanuts, and 1 teaspoon sesame seeds.
5. Refrigerate any leftover slaw or serve it as a side dish.
Source: “Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family” by Brooke Griffin; 308 pages, $29.99. Published by William Morrow, 2016.