The Ultimate Hot Dog – Jalapeño relish and fried pickles are key to dressing up this dog
BY JAKE COHEN – Tasting Table
Building the perfect hot dog is all about balance, from both flavors and textures. Ours gets a touch of sweetness from honey mustard, crunch and heat from a pickled jalapeño slaw, and brininess from fried pickle chips (see the recipe). One bite, and you’ll never go back to just mustard and ketchup.
INGREDIENTS
For the Honey Mustard:
2 tablespoons Dijon mustard
1 tablespoon honey
For the Jalapeño Slaw:
2 tablespoons finely chopped pickled jalapeños
2 tablespoons pickled jalapeño pickling liquid
2 tablespoons thinly sliced red cabbage
1 teaspoon chopped cilantro
Kosher salt, to taste
For the Hot Dogs:
4 potato hot dog rolls, toasted
½ cup grated Monterey Jack cheese
4 grilled hot dogs
DIRECTIONS
1. Make the honey mustard: In a small bowl, mix together the Dijon and honey until smooth.
2. Make the jalapeño slaw: In another bowl, toss the pickled jalapeños, pickling liquid, red cabbage, cilantro and salt to incorporate. Let sit for 10 minutes.
3. Assemble the hot dogs: On each freshly toasted bun, sprinkle 2 tablespoons of Monterey Jack cheese on the bottom, then top each with a hot dog straight from the grill. Drizzle a squiggle of honey mustard down the center of each hot dog, spoon the jalapeño slaw on one side and place 3 fried pickles on the other, then serve.
Leave a Reply
Want to join the discussion?Feel free to contribute!