D.I.Y. Murder Dogs

One of my favorite things ever are those hot dogs you get in Downtown L.A. that are wrapped in bacon and topped with grilled onions and peppers. They have to be cooked on the most ingenious makeshift grills consisting of a shopping cart, a propane tank and a cookie sheet. We call them Murder Dogs, quite simply, because they are heart attacks on a bun... but they are amazing. This past Memorial Day weekend we decided to recreate this gritty twist on the classic American dish.

Start off with the hot dog/ sausage of your choice. My husband chose Argentine chorizo, available at your local carniceria. Hebrew Nationals would do the trick just fine. Wrap in the bacon securing each end in place with a toothpick.

Lay them down on a cookie sheet and pop in the oven for about 30-45 minutes at 375, keeping an eye on them and turning when necessary.

While the dogs are cooking away, get going on the fixins. Saute some onions and peppers. Shred some cheddar, monterey jack cheese, whatever you have on hand.

Once the dogs are ready, remove the toothpicks and snip the sausages apart, if necessary. Layer the sausage on a big bun with your condiments of choice (don't discount Mayo), then the sausage, some peppers and onions and top with cheese.

How can you resist that? And because you made it yourself, you don't have to worry about that fact that you are eating food that was prepared on a sidewalk!