SUPREME FOOD TIP OF THE WEEK:
GRILLED HOT DOGS with SWEET-HOT RELISH
Don't stop at hot dogs:
The sweet, spicy, puckery relish is great on burgers, sausages, and chicken
breasts, too.
Prep: 25 mins
Total time: 55 mins
Servings: 6
INGREDIENTS:
- 1/2 cup julienned cornichons, plus 1 tablespoon
pickling liquid
- 1/2 cup thinly sliced sweet onion, such as Vidalia
- 6 tablespoons thinly sliced sweet-hot red peppers, such as Peppadew
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 baguettes, ends trimmed
- 6 hot dogs (preferably nitrate-free)
- Safflower oil, for grill
PREPARATION:
1.Step
1
Combine
cornichons and liquid, onion, and peppers. Let relish sit 30 minutes, or refrigerate
up to 2 hours.
2.Step
2
Stir
together mayonnaise and mustard, and refrigerate if not using immediately.
3.Step
3
Slice
baguettes horizontally but not all the way through so they open like a book (or
a hot dog bun). Cut each baguette into pieces the same length as hot dogs.
4.Step
4
Heat
grill to medium-high, and brush grates with oil. Grill bread, cut side down,
until just lightly charred, 1 to 2 minutes, then wrap in foil to keep warm.
Grill hot dogs until lightly charred on all sides and
warmed through, 5 to 6 minutes.
5.Step
5
Spread
inside of bread with mayonnaise mixture, and place a hot dog in each. Spoon
relish over top.
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