What Up, Dog?

  • Level: Easy
  • Total: 1 hr 33 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 38 min
  • Yield: 6 servings
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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

  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. 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. .
  7. 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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