1 dozen Hot Dog Buns
1 dozen Hot Dogs
3 Cups Mashed Potatoes
2 Handfuls Fresh Green Beans (Trimmed and blanched)
½ cup Apricot Preserves
¼ cup water
¼ cup Brown Sugar
¼ tsp Dark Chili Powder
¼ tsp Clove
¼ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Kosher Salt
Dash of Ground Ginger
Dash of Allspice
- Preheat your grill.
- In a small sauce pot add your apricot preserves and water. Turn to medium low heat and melt your preserves. Once melted, reduce heat to low.
- In a mixing bowl, combine brown sugar, chili powder, clove, cinnamon, nutmeg, salt, ginger, and allspice. Toss together until evenly combined.
- Once your grill is hot enough, begin grilling your hotdogs. While on the grill baste your hot dogs with your diluted preserves. (Every time you rotate your dogs, spoon or brush some of the glaze over the hot dogs)
- When your hot dogs have finished cooking, start to assemble your buns. Slice your buns in half lengthwise without completely cutting through the bun.
- Spoon mashed potatoes down the spine of the bun. (approximately 2 spoonfuls of mashed potatoes)
- Add the hot dog to the mashed potatoes. Top with a few green beans. Sprinkle your crumble on top of the whole hot dog bun.
- Serve and enjoy!
Tips and tricks:
**Blanching is par-cooking with boiling water. To blanch your green, fill a small pot with boiling water about 2/3 full. Turn to high heat and create a boil. Add your cleaned green beans and cook for 1-2 minutes. (You want to cook the green beans until they become tender, but remain crisp – not mushy.) Once the green beans are finished cooking, remove from the water; add to ice water to stop cooking. Remove from the ice bath, drain well, and add to your holidogs.
** There may be extra crumble left over. Add it to your ham sandwiches, baked chicken, anything! This will make anything taste like instant holidays.