Recipe courtesy of Brian Boitano
Episode: Guy's Ride
Total:
1 hr 33 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Sweet Pickle Relish:
  • 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
Spicy Onion Sauce:
  • 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
Hot Dogs:
  • 2 tablespoons canola oil
  • 6 natural casing hot dogs, butterflied
  • 6 hot dog buns
  • 3 tablespoons melted butter
  • 1/4 cup brown mustard

Directions

Relish:

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.

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.

Onion Sauce:

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.

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. .

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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