Add kick to your tailgating hot dog

South Florida Sun-Sentinel (MCT) - Add kick to your tailgating hot dog

With tailgate season here, I'm thinking chili dogs. I make mine upscale by steaming the vegetarian dog in beer and using a homemade spicy chili topping using smoky chipotle chili peppers. There are a number of great whole-grain hot dog buns that add lots of flavor and texture.

There are a number of companies that produce ground soy protein that I use in my chili. One of my favorite brands is Lightlife that makes ground soy, soy sausage and many other "meat" substitutes. My mixture can be used as straight chili topped with sharp cheddar cheese or a dollop of plain yogurt or sour cream. Or serve it as I do, atop a steamed vegetarian hot dog.

Veggie dogs can be cooked in a saute pan, boiled in water or pan seared and then steamed, as I recommend. I think they come out best this way. It also leaves a half a bottle of beer for the chef. Begin with a 12- to 16-ounce package of your favorite veggie dogs.

Heat a grill pan or saute pan over medium-high heat. Spray with no-stick cooking spray. Add the veggie dogs and cook about two minutes per side until browned. Add 2 cups of your favorite beer and cover with a tight-fitting lid. Reduce heat to a bare simmer and let steam 10 minutes to infuse with flavor.

Serve with chopped onions, jarred pickled jalapeno peppers, shredded cheese and, of course, the chili.

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CHILI-DOG-TOPPING CHILI

Serve as chili or as a topping for "hot" dogs.

2 teaspoons olive oil

1 medium Spanish onion, chopped

1 green bell pepper, cored, seeded and chopped

1 red bell pepper, cored, seeded and chopped

1 jalapeno chili, seeded and minced

2 teaspoons dried oregano

½ teaspoon ground cumin

1 teaspoon ground chili powder

2 chipotle chili peppers in adobo, minced

1 (12-ounce) package of ground soy "meat" (Lightlife brand recommended)

1 (28-ounce) can chopped tomatoes in puree

½ cup chopped cilantro

2 teaspoons unsweetened cocoa powder

Juice of 1 lime

Heat the oil in a large saucepan over medium heat.

Add the onions, peppers, jalapenos, oregano, cumin, chili powder and chipotle chilies. Saute 5 to 7 minutes until softened. Add the soy meat and canned tomatoes, bring to a simmer and cook, uncovered, 20 minutes to marry all flavors.

Add the cilantro, cocoa and lime juice and stir to combine. Makes 6 servings.

Per serving: 137 calories, 12 percent calories from fat, 2 grams total fat, .3 gram saturated fat, no cholesterol, 20 grams carbohydrates, 4 grams total fiber, 8 grams total sugars, 16 grams net carbs, 11 grams protein, 531 milligrams sodium.

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ABOUT THE WRITER

Readers may write to Steve Petusevsky at Vegetarian Today, South Florida Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line. Personal replies are not possible.

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