This high-end appetizer is named in honor of cannabis-lovin’ hip-hop icon Snoop Doggy Dogg, whom you can also catch cooking up some stoner cuisine on YouTube, thanks to his infamous appearance on Martha Stewart’s TV show. On that occasion, the unlikely duo collaborated on some classic brownies, albeit missing Snoop’s favorite secret ingredient. Naturally, our recipe includes the chronic.
Needless to say, these hot dogs will satisfy the cravings of your entire stoner crew at your next big shindig. Best of all, this recipe is stoner-simple. And you can always use soy-based veggie substitutes for a Veggie Doggy Dogg.
STONES 15
5 hot dog buns
¼ cup melted Simple Cannabutter (see recipe)
2 tablespoons dried ground oregano
5 turkey or chicken hot dogs
5 slices bacon
¼ cup grated pepper jack cheese, for stuffing (plus extra for topping if desired)
2 cups canola oil for deep-frying
½ cup relish
Ketchup and mustard to taste
1. Preheat the oven to 350°F.
2. Cut the hot dog buns crosswise into thirds. Arrange the open buns on a baking sheet. Brush the inside of the buns with the melted cannabutter, and sprinkle with oregano. Toast them in the oven for 5 to 8 minutes, until golden brown.
3. Meanwhile, cut the hot dogs crosswise into thirds. Then, cut each hot dog piece lengthwise about ¾ of the way through. Cut each piece of bacon crosswise into thirds as well. Stuff some of the grated cheese inside each hot dog piece, then wrap each segment with a bacon piece, securing the ends with a toothpick.
4. Pour the oil into a heavy-bottomed saucepan to a depth of 1 inch, and heat over medium-high heat until hot but not smoking. (If using a thermometer, oil should be at 350°F.) Carefully add the bacon-wrapped hot dog pieces to the oil, frying until the bacon is crispy and brown. Remove the hot dogs from the oil and drain on paper towels.
5. Take the toothpicks out, and place each hot dog piece on a toasted bun. Top each hot dog with a spoonful of relish, more grated cheese (if desired) and a squirt of ketchup and mustard.