What Up, Dog?

TOTAL TIME: 1 hr 33 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 38 min
YIELD: 6 servings


    • 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
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      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.

      Hot Dogs:

      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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