Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee (Scott Conant) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 beefsteak tomatoes, sliced paper-thin |
1 tablespoon olive oil |
1 teaspoon red wine vinegar |
1/2 teaspoon kosher salt |
pinch chili flakes |
1 clove garlic, smashed |
1 sprig fresh thyme, leaves picked |
1 vidalia onion, peeled, sliced 1/8-inch thick |
olive oil |
salt and freshly ground black pepper |
6 all-natural beef hot dogs |
6 potato hot dog buns |
4 ounces gorgonzola cheese, cut into small cubes |
1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water |
olive oil, for drizzling |
sea salt |
Directions:
1. Preheat the grill to medium-high heat.
2. For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.
3. For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve.
4. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
5. For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.
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