What Up, Dog? (Brian Boitano) |
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Prep Time: 25 Minutes Cook Time: 38 Minutes |
Ready In: 63 Minutes Servings: 6 |
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Ingredients:
1 large cucumber, seeded and cut into small dice |
1 red bell pepper, cored, seeded and cut into small dice |
2 tablespoons salt |
3/4 cup white vinegar |
2 tablespoons mustard seeds |
1/2 teaspoon celery seeds |
1/4 cup plus 2 tablespoons sugar |
2 tablespoons canola oil |
2 onions, sliced |
1 clove garlic, chopped |
1 tablespoon hot sauce |
1 tablespoon tomato paste |
2 tablespoons white vinegar |
2 tablespoons brown sugar |
1 teaspoon paprika |
pinch salt and fresh ground black pepper |
2 tablespoons canola oil |
6 natural casing hot dogs, butterflied |
6 hot dog buns |
3 tablespoons melted butter |
1/4 cup brown mustard |
Directions:
1. Relish:
2. Combine the cucumber and bell pepper in a colander. Put the colander over a bowl and sprinkle with salt. Toss and let sit for 30 minutes to remove excess water. Rinse with cold water, transfer to a sheet tray lined with paper towels and pat dry.
3. In a medium saucepot combine the cucumber and red pepper with the remaining relish ingredients. Cook over medium-low heat until thick, about 30 minutes. Cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container.
4. Onion Sauce:
5. Heat the 2 tablespoons of canola oil in a medium pot over medium heat. Add the onion and garlic and cook until slightly tender, about 3 minutes. In a small bowl whisk together the remaining sauce ingredients. Add to the pot with the onions along with 1/2 cup water and bring to a boil. Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes. Remove from the heat and let cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container.
6. Hot Dogs:
7. Heat the canola oil in a large skillet over medium heat. Add hot dogs and cook for 8 minutes, turning after 4 minutes. While the hot dogs are cooking, light brush the buns with melted butter and arrange on a sheet pan. Broil until lightly toasted, about 1 minute. .
8. Put the hot dogs into the buns, top each with 2 tablespoons of the spicy onion sauce, 2 tablespoons of the relish and some mustard. Arrange on a serving platter and serve.
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