Birthday Cake

The grass was mowed, leaves were raked, the garage was swept and organized (as best
it can be with a lawn mower, bikes, scooters, skateboards and bunch of other garage stuff) and hot dogs
were for dinner.  I first had this hot dog at the end of this past summer when
my little family headed up American Fork Canyon for a campfire dinner.  It
may seem like a crazy combination, but it is crazy good!!

Crazy
Good Hot Dog

Hot
dogs, grilled or roasted over an open flame

Favorite
Buns, buttered and toasted

Cream
cheese, room temperature

Sweet
Pickled peppers (I used the brand Wickles)

Baby
arugula

Charred
pepper steak sauce (recipe follows) or favorite steak sauce

Smear
cream cheese on bottom half of toasted hot dog bun.  Top with grilled hot
dog, Wickles peppers, baby arugula and charred pepper steak sauce.  Top
with top half of bun and eat.

Charred
Pepper Steak Sauce

1
red bell pepper

2/3
cup tomato puree

1/4
cup orange juice

2
tablespoons Worcestershire sauce

2
tablespoons olive oil

1
tablespoon balsamic vinegar

1
tablespoon molasses

3/4
teaspoon table salt or more to taste

1
teaspoon ground mustard

1/2
teaspoon ground ginger

1/4
teaspoon freshly ground black pepper

1/4
teaspoon onion powder

1/8
teaspoon allspice

Preheat
broiler.  Place red pepper on a baking sheet and cook it under the broiler
until all sides are charred, turning with tongs as needed.  Transfer
pepper to a mesh sieve set over a blender jar or food processor work bowl to
cool until you're able to handle it, about 15 minutes.

Tear
open the pepper and remove the seeds and membranes with a paring knife or your
fingers.  Add the pepper and its skins to the blender along with remaining
ingredients.  Puree the mixture until as smooth as possible. 
Transfer mixture to a small saucepan.  Simmer over low heat for 15
minutes, stirring occasionally.  If you would like a smoother consistency,
run it through the blender again or press it through a fine-mesh sieve. 
Store in an airtight jar in the fridge for one week (I kept mine longer and it
still tasted amazing).

Recipe
from Smitten Kitchen