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Chef Andre Rush Mini Frank Kebabs, Foil Franks & Potatoes

Home and Family 9038 Final Photo Assets
Chef Andre Rush shows two ways to tackle delicious game day platters.
Mini Frank Kebabs, Foil Franks & Potatoes
Course:
Appetizer
Yield:
Mini Frank Kebabs: 16 Foil Franks & Potatoes: 4
INGREDIENTS:

MINI FRANK KEBABS:

  • 3 feltman’s of coney island hot dogs
  • 8 cubes of fresh pineapple
  • 8 cubes of cheddar, or cheese of choice
  • ½ green bell pepper
  • ½ yellow, orange or red bell pepper
  • 1 large dill pickle, sliced
  • Toothpicks

FOIL FRANKS & POTATOES:

  • One 1-lb. Pack feltman’s of coney island hot dogs
  • 1 ½ lbs. Red bliss potatoes, quartered
  • 1 small onion, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tbsp. Extra virgin olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground oregano
  • Kosher salt and fresh ground black pepper, to taste

DIRECTIONS:

PINEAPPLE-PEPPER FRANK KEBABS:

  • Grill three hot dogs on high heat for approx. 5 minutes or on a large skillet set to medium heat for approx. 6-7 minutes, until desired char is achieved. Let rest for 5 minutes to cool.
  • Slice hot dogs into ¾-inch slices, discarding the ends; set aside.
  • Cut fresh bell peppers into ½-inch slices; set aside.
  • Center one pineapple cube on each toothpick; then add a hot dog slice to each side.
  • Next, add a slice of red, green, or orange bell pepper slice to each side, alternating colors as desired. Set aside.

PICKLE & CHEESE FRANK KEBABS:

  • Cut remaining hot dog rounds in half to create half-moon slices; set aside.
  • Cut cheddar cheese into 1-inch cubes; set aside.
  • Center one cube of cheddar on each toothpick; then add a pickle slice to each side.
  • Next, add one halved hot dog slice, face up, to each end of the toothpick.
  • Assemble on a platter with pineapple pepper frank kebabs and serve.

FOIL FRANKS & POTATOES:

  • Grill hot dogs on high heat for approx. 5 minutes or on a large skillet set to medium heat for approx. 6-7 minutes, until desired char is achieved. Let rest for approx. 5 minutes to cool.
  • Once cool, cut hot dogs into ½-in. Slices and combine in a large bowl with quartered potatoes, chopped onion, olive oil, and diced parsley. Add kosher salt and fresh ground black pepper, to taste.
  • Divide mixture amongst 4 individual sheets of heavy-duty foil (approx. 12x16 in.), spooning each portion into the center of the sheet and folding tightly to create four individually sealed packets.
  • Grill packets on medium heat for approximately 12-15 minutes on each side until potatoes are soft enough to cut with a fork.
  • Remove packets from the grill; carefully open to allow steam to escape before serving.

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