HOT DIGGITY SUSHI
Pickled carrot and ginger stuffed pan-fried veggie dogs. Laid on a bed of Barbecue Bean Paste on a sheet of roasted seaweed. Rolled and cut into disks. Served with a CREAMY ITALIAN ORANGE SAUCE!
PREP VEGGIE DOGS:
1 T. veg oil
2 T. light colored vinegar
salt, pepper, garlic powder as desired
12 oz. pkg. LIGHT LIFE SMART DOGS, thawed, 8 to a pack
1– Add oil, vinegar, salt, pepper and garlic powder to large non-stick skillet.
2- Swish around to dissolve, then add hot dogs, roll them in the seasoning and cook till lightly browned on all sides – don’t overcook, they’ll get tough. Transfer to board.
- You can also boil them in seasoned water – just to cover. Add seasonings as above in amounts that can be tasted in the water.
- The goal is to season the hot dogs, since the recipe changes at the company level resulted flavor loss, so you need to add it yourself.
pickled ginger matchsticks
pickled carrot matchsticks
In order to have some items always on hand when I want them, I pickle them. Water and vinegar is all it takes, about 2 T. vinegar to 1 cup of water. Place fresh, raw carrot and ginger sticks in separate jars, then add water, cover and refrigerate a couple days and they’re ready to use. They last a long time.
3- On the board, cut a slit halfway through each hot dog from end to end.
4- Place 3-4 pickled ginger sticks along slit.
5- Place 3-4 pickled carrot sticks along side the ginger. Repeat with 7 more hot dogs. Set aside.
15 oz. can pinto beans, drained and rinsed thoroughly
1 T. veg oil
1/2 t. salt
fresh ground black pepper to taste – I like a lot
1 t. garlic powder
1 t. onion powder
2 t. granulated sugar
1/8 t. red cayenne pepper
2 T. prepared yellow mustard
2 T. ketchup
1 T. liquid smoke
2 t. Worcestershire sauce
1- Place drained, rinsed beans in bowl and mash till creamy. I used a pastry cutter.
2- Transfer to same skillet hot dogs were cooked in over medium heat.
3- Add oil and remaining ingredients, stirring after each addition.
4- Continue to mix till evenly dispersed and creamy. Remove from heart.
5- If after setting a while the bean paste thickens too much, just add a Tablespoon of water at a time to achieve a spreadable consistency – not too thin.
6- Divide paste into 8 equal mounds on plate or board.
PREP DIPPING SAUCE:
Creamy Italian Orange Sauce:
1/3 c. Kraft Creamy Italian Dressing
1 T. Liquid Aminos (BRAGG brand)
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. dry mustard
2 t. granulated sugar
2-3 T. orange juice
fresh sliced basil for garnish
drizzle of light colored sesame oil for garnish
1- Mix in cup sauce ingredients. Transfer to serving container. Top with fresh sliced basil and a drizzle of mild sesame oil.
Per Hot Dog:
1- Lay sheet of roasted seaweed on board or counter.
2- Spread 1/8th bean paste across sheet about 1/4 down from bottom closest to you.
3- Lay a stuffed hot dog on top of and horizontally across the paste.
4- Lift end of sheet closest to you up and over and tuck under as you roll the hot dof backward a bit to tighten the sheet around it.
5- Then roll firmly forward to the end.
6- Rub a little mustard on end of sheet to stick to the roll.
7- Using very sharp, broad, sturdy knife cut into bite size disks – about a half inch wide.
- If you prefer cut off the very tips of each hot dog wrap for uniformity purposes. Eat them as you roll.
8- Transfer disks, standing pretty much in the formation of the hot dog, to serving plate surrounding the bowl of sauce.
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