Street food is a visceral window that reveals the culinary heartbeat of a city. Tromp through the dank evening toward a night market in any Asian city to wonder in the complex aromas, tongue-tickling flavors, golden embers flaming under well-worn woks, and slightly arresting sights (like hanging chicken feet or eels squirming in buckets of water, unaware they’re about to be skinned) that illustrate how richly even the meager-waged worker can dine. 

A thriving, mature concept globally, street food in America originated with less exotic variety in the form of hot dog and pretzel carts, taco trucks, and doner kebab stalls set up strategically on street corners near office buildings and bars. It wasn’t until famed Korean-American chef Roy Choi launched Kogi, a fusion taco truck, that the country’s urban inhabitants developed a collective crush on and demand for food trucks. Argurably less cultured than the generations-old, storied recipes sold on streets worldwide, American street food reflects the nation that was built from the ambitious efforts of immigrants. 

The humble hot dog can serve as a metaphor for America’s evolution. Traipse through any American city and you’re likely to find vendors selling steamed hot dogs nestled in white buns with the offer of simple adornment like relish, ketchup, and mustard; but, depending on where you are in the country, you may happen upon regional specialities. Chicagoans fiercely defend their version with a snappy Vienna Beef dog, pickles, tomato wedges, onions, highlighter-green relish, yellow mustard, pickled short peppers, and celery salt (this origin legend is a mash-up of various European immigrants). Cincinnati Coneys feature copious amounts of chili and shredded cheddar with optional diced raw white onions (origin legend: the chili is an Americanized version of a Greek bolognese sauce). 

The Los Angeles danger dog (not to be confused with a Dodger dog, a 10-inch pork weiner sold at Dodger Stadium) can most likely be traced to Mexico; this substantial, rich dog hugged in crisped bacon has a tangle of griddled fajita veggies on top along with ketchup, mustard, and sometimes even mayo and a roasted poblano. To pay homage to Primal Kitchen’s origin city, we crafted our own version of the Los Angeles danger dog. 

Bacon-Wrapped Hot Dogs with AirFryer French Fries

Time: 55 minutes (plus 2-24 hours to soak the potatoes)

Servings: 4

Ingredients

For the bacon-wrapped hot dogs:

• 4 nitrate-free, all natural hot dogs
• 4 slices bacon
• 1 tablespoon Primal Kitchen Avocado Oil 
• ½ yellow onion, sliced into ¼-inch strips
• 1 red bell pepper, sliced into ¼-inch strips
• 1 green bell pepper, sliced into ¼-inch strips
• Salt and pepper to taste
• 4 gluten-free buns
• Primal Kitchen Unsweetened Ketchup
• Primal Kitchen Spicy Brown Mustard

For the French fries:

• 2 large russet potatoes, sliced into ¼-inch matchsticks
• 4 tablespoons Primal Kitchen Avocado Oil
• Kosher salt

Instructions

To make the AirFryer French fries:

• Soak potato matchsticks in a large bowl of cold water for about 2 hours to overnight. Don’t skip this step if you want to achieve crisp fries.
• Drain potatoes and dry well with clean kitchen towels. Line the AirFryer tray with parchment paper.

• Place fries on tray (don’t overcrowd the tray too much. If needed, you can fry the potatoes in more than one batch). Add avocado oil and a bit of salt, and toss to combine.
• AirFry at 400ºF for 10 minutes, remove tray, and flip the fries over.
• Return to AirFryer and continue to fry for another 5-6 minutes.
• Remove fries from the AirFryer and season well with salt.

To make the bacon-wrapped hot dogs:

• Soak 8 toothpicks in water for about 10 minutes. 
• Wrap 1 slice of bacon around each hot dog. Use toothpicks to secure the bacon slices to the hot dogs.

• If using a gas grill: Get the grill medium hot on one side, and keep the other half unheated. Place the hot dogs over the warm side of the grill, turning about every 40 seconds or so until you hit every side.
• The bacon should crisp and the hot dog should start expanding, but not be sputtering, when the hot dogs are ready. When this happens, move the hot dogs to the unheated side of the grill.
• Place the split bun, split side down, on the hot part of the grill. Allow to warm for 40-60 seconds before removing.
• If using a charcoal grill: Heat the coals and allow them to burn off so they’re ashen. Bank to coals to one side of the grill. Place the hot dogs over the warm coals, turning about every 40 seconds or so until you hit every side.
• The bacon should crisp and the hot dog should start expanding, but not be sputtering, when the hot dogs are ready. When this happens, move the hot dogs to the side of the grill without coals underneath.
• Place the split bun, split side down, on the hot part of the grill. Allow to warm for 40-60 seconds before removing.
• Remove the hot dogs and buns from the grill and tent with aluminum foil or a kitchen towel to keep warm.
• In a large cast-iron skillet over medium high heat, add 1 tablespoon avocado oil.

• Add onions and peppers and cook, stirring frequently, until softened and lightly caramelized, about 17-20 minutes. Add salt and pepper and stir. 
• Remove peppers and onions from heat.

To assemble the hot dogs:

• Add 1 bacon-wrapped hot dog to each bun. Top with sauteed peppers and onions. Add ketchup and mustard, as well as mayonnaise, if desired.
• Serve with AirFryer French fries and more ketchup on the side.

Nutritional information for hot dogs (per serving: 1 hot dog with bun and fixings):

Calories: 383

Carbs: 35 grams

Fat: 21 grams

Protein: 14.4 grams

Nutritional information for AirFryer French fries (per serving; 4 servings total):

Calories: 266

Carbs: 33 grams

Fat: 14 grams

Protein: 4 grams

Nutritional information calculated using Cronometer. 

You might also like these other summertime recipes:

• Red, White, and Blue Burger 
• Classic Keto Cheeseburger 
• Dairy-free Matcha Ice Cream 
• Grilled Romaine Caesar Salad 
• Italian Pasta Salad 
• Prosciutto-Wrapped Melon and Chicken Sausage 
• Sausage and Veggie Skewers