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What Up, Dog?
Recipe courtesy Brian Boitano
- Total Time:
- 1 hr 33 min
- Prep:
- 25 min |
- Inactive Prep:
- 30 min |
- Cook:
- 38 min
- Level:
- Easy
- Yield:
- 6 servings
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.
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.