The Lions vs. Vikings: hot dog style

- The Lions will face the Vikings for the biggest rivalry game of the season this Sunday.

And, in the spirit of the rivalry, Chef Billy Parisi created two rivalry hot dogs inspired by each team. He joined us in the FOX 2 Cooking School to give us a look.

The Detroit hot dog pays homage to pasties, and the Minnesotta dog is topped with some good ole tator tots. You can get the recipes to make the dogs at home below.

Then, on Sunday, you can watch the Lions take on the Vikings right here on FOX 2.

DETROIT HOT DOG PASTIES

  • 3 tablespoons of olive oil
  • ½ thinly sliced yellow onion
  • 1 peeled and small diced carrot
  • 1 peeled and small diced small russet potato
  • 1 peeled and small diced turnip
  • 2 tablespoons of flour
  • 1 cup of vegetable stock
  • ½ teaspoon of Kosher salt
  • ½ teaspoon of ground pepper
  • 2 sheets of pre-made pie dough
  • 6 Hebrew National Hot Dogs

Serves 6
Procedures:

  1. Preheat the oven to 350°.
  2. In a medium size frying pan over medium heat, add in 1 tablespoon of olive oil and add in the onions and caramelize.  May take up to 20 to 25 minutes.  Once brown set aside.
  3. In a separate medium size frying pan over medium-high heat with 2 tablespoons of olive oil add in the carrots, potatoes and turnips and cook for 6 to 8 minutes or until lightly browned.
  4. Add the onions to the other vegetable pan and sprinkle the flour over the top and mix it in.
  5. Pour in the vegetable stock and cook over medium heat until thick.  Season with salt and pepper and cool completely.
  6. Next, roll out each of the pre made pie doughs on a clean surface dusted with flour and cur 6 5" inches in diameter circle rounds.
  7. Place 1 hot dog in the center of the 5" circle round and place 2-3 tablespoons of the vegetable mixture over top and fold the dough over.
  8. Pinch the 2 pieces of dough together using a fork and cut 3 slits in the top.
  9. Transfer the hot dog pasties to a cookie sheet tray lined with parchment paper and bake in the oven bake for 30 minutes or until golden brown and cooked.
  10. Serve with mustard.


MINNESOTA TATERTOT HOT DOG HOT DISH

  • 1 cup of thinly sliced mushrooms
  • 1 cup of corn kernels
  • 1 cup of green beans
  • 3 tablespoons of olive oil
  • 2 tablespoons of flour
  • 1 ½ cups of vegetable stock
  • ½ teaspoon of Kosher salt
  • ½ teaspoon of ground pepper
  • 2 cups of heated tater tots
  • 1 cup of French fried onion strings
  • 6 heated Hebrew National Hot Dogs
  • 6 pretzel hot dog buns

Serves 6

Procedures:

  1. In a medium size frying pan over medium-high heat with 3 tablespoons of olive oil add in the mushrooms and cook until they are browned, about 3 to 4 minutes.
  2. Add in the corn and green beans to the pan and cook for 2 to 3 minutes, and then sprinkle the flour over the top and mix it in.
  3. Pour in the vegetable stock and cook over medium heat until thick.  Season with salt and pepper and cool completely.
  4. Next, add the hot dogs to the pretzel buns and evenly pour the creamed vegetable mixture over top along with the heated tater tots and fried onions strings
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