Hot Dog that's good

I ended up watching the Food Network this weekend, because Ham on the Street, hosted by George Duran, was doing a show on hot dogs. I love hot dogs. In fact, my wife refers to our second trip to New York as a whirlwind tour of hot dogs since we ate them just about every day (the best were from Nathan’s on Coney Island). While all of that is interesting, Duran had a recipe for Venezuelan-style hot dogs. Now I’ve eaten Chicago style dogs, New York style, Cleveland style, chilidogs, Coney Dogs in Milwaukee, angus beef hot dogs from Usinger's and turkey dogs, I had never heard of Venezuelan-style hot dogs.
I made them, and they are out of this world!
Here’s how. Start with ingredients. You’ll need hot dogs and buns (we used Oscar Meyer Beef Franks and store brand buns), green cabbage (uncooked), a medium onion (uncooked) and a bag of plain potato chips (regular of ruffled), ketchup, mayo and yellow mustard (all three should be in squeeze bottles).
Start by boiling the dogs and steaming the buns. Finely chop some green cabbage and an onion (you can use a food processor, but keep the two ingredients separate). Crush some potato chips (you’ll need about two or three large spoonfuls for each dog).
Put the dogs in the buns. Take a large spoonful of cabbage and run it down one side of the dog. Take a spoonful of onions and run it down the other side. Take two or three large spoonfuls of potato chips and layer them on top of the dogs. For the finishing touch, put a stripe of ketchup, a stripe of mustard and a stripe of mayo on top of the chips.
Eat. I have to say, this is probably the best hot dog recipe I have ever eaten!
If you try them, let me know what you think about them. Enjoy.

Ham on the Street airs regularly on Wednesdays at 9:30 p.m. central on the Food Network.
Photo courtesy of the Food Network and The E. W. Scripps Company.