Thursday, December 31, 2015

Bison dogs with Asian BBQ sauce and slaw

Let's go out with a bang 2015! We will unapologetically devour these hot dogs right up until the end. Then in 2016 we will eat them as leftovers because they are awesome. Who said the New Year was for clean and healthy eating? I say it's for hot dogs! Especially really good ones, like these.

I'm talking the best combo of sticky sweet and spicy BBQ sauce with the lovely tang and crisp of the slaw. We both almost ate 2 each last night but we decided to be reasonable, if only slightly reasonable.

2015 was lovely. Top notch. Blake graduated from law school and passed the bar. I am proud of him because it was almost never fun. He also got a job. Big stuff. But in our household, the real success of a year is measured by the adventures we had outside of work.

In 2015, we visited 1 national monument, 3 state parks, and 7 national parks. Those are the metrics we love. The ones that give our day-to-day meaning. The great outdoors. Adventures shared together.

In 2015, we saw the Columbia Icefield, the largest icefield in the Rockies. We touched glacial turquoise waters in Canada's national parks. We wandered among hoodoos. We spent time fishing with family in the mountains. We learned about birds. We celebrated 2 years of marriage surrounded by blazing aspen trees. I wouldn't have traded a moment.

Bison hot dogs with Asian BBQ sauce and slaw
Serves 4

4 bison hot dogs
4 Buns (we used pretzel buns which were superb)

Asian slaw
1 small head of red cabbage or 1/2 a large head, sliced
1 carrot, grated on the large holes of a box grater
3 large radishes, grated on the large holes of the box grater (if you hate radishes, sub an extra carrot)
1/2 cup cilantro, rough chopped
2 serrano or Thai chiles, diced
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon chile paste (found in the Asian aisle)
1 tablespoon white wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

I think this slaw is best made a few hours before you want to eat but it will still be tasty if made right before.

In a large bowl, mix together cabbage, carrot, radishes, cilantro, and chiles.

In a small bowl, whisk together lime juice, soy sauce, chile paste, white wine vinegar, olive oil, salt, and pepper. Pour over the cabbage mixture and stir until combined. Store in the fridge until use.

Asian BBQ sauce
1/2 cup ketchup
2 tablespoons brown sugar
4 tablespoons red chile paste
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Pinch of red pepper flakes

In a sauce pan over medium heat, whisk all ingredients together. Whisk occasionally for 5-7 minutes, until sugar has dissolved and ingredients are combined.

In a saute pan over high heat, crisp bison dogs on both sides. About 3-4 minutes a side. Load up your bun with hot dog, BBQ sauce, and slaw.

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