Folks are letting the dogs out in force.

Ten percent of the year's retail hot dog sales are in July - National Hot Dog Month. And we're halfway through the Memorial Day-Labor Day season during which Americans typically consume 7 billion hot dogs, according to the National Hot Dog and Sausage Council.

So it's no wonder that several of this month's food magazines feature hot dog recipes. These days, cooks are moving beyond mustard and ketchup and putting a new spin on the old dog.

July's issue of Bon Appetit magazine features 80 hot dog variations.

So use your imagination when grilling up your favorite haute dog this season.

Manchego Cheese

and Garlic Hot Dogs

A roasted garlic and red pepper relish replaces the usual pickle on this Spanish-style hot dog.

Serves: 6

Relish

2 large heads garlic, top 1/2 inch cut off

5 teaspoons extra-virgin olive oil, divided

1/2 cup roasted red peppers from jar, drained and diced

1 tablespoon chopped fresh parsley

Coarse kosher salt

Pepper to taste

To prepare relish:

Preheat oven to 400 F. Wrap each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Close packet and place on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.

Squeeze cloves into small bowl. Mash to measure 1/4 cup (save extra garlic for other use). Transfer to bowl. Mix in 3 teaspoons oil, red pepper and parsley. Season with coarse salt and pepper.

Hot dogs

6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta cut to hot dog length and split lengthwise

6 grilled all-beef hot dogs

2 ounces Manchego or hot pepper cheese

Sherry wine vinegar or balsamic vinegar

Arrange hot dog buns on plates. Top each with grilled hot dog, cheese, garlic relish and drizzle of vinegar.

- From Bon Appetit, July 2009 issue.

Beer-Braised Hot Dogs

with Sauerkraut

The combination of sauerkraut, sausages and mustard is well-loved in Germany - and beyond. Here, dark beer enhances the sauerkraut, and the hot dogs are simmered in fruity Belgian lambic.

Sauerkraut

1 tablespoon olive oil

1 large onion, peeled, thinly sliced

Salt and black pepper

3 cups refrigerated sauerkraut, rinsed, drained

1/2 cup dark beer (such as porter)

1 to 2 tablespoons dark brown sugar

Hot dogs

1 12-ounce bottle Belgian kriek (cherry) or

raspberry lambic beer

2 tablespoons sugar

6 all-beef hot dogs

6 grilled hot dog buns

Mustard, optional

In a large skillet, heat oil over medium heat. Add onion slices and cook until dark golden brown. Sprinkle with salt and pepper. Meanwhile, in a separate heavy skillet, simmer sauerkraut, beer and 1 to 2 tablespoons dark brown sugar (depending on your taste) over medium-high heat 5 minutes. Season with pepper.

To prepare hot dogs, preheat or prepare the grill.

Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until hot dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog, caramelized onions and sauerkraut. Drizzle with reserved beer syrup. Serve with mustard if desired.

- From Bon Appetit, July 2009 issue.