mardi 11 juin 2013

Chiens Chauds

When W. suggested that we make hotdogs from The Truck Food Cookbook, I was hesitant to agree as I don’t really like hotdogs. However; knowing W’s strong love for hotdogs (that’s all he ate in college) and his failure to suggest anything appealing when I ask him for dinner suggestions, I went along with it.  W and I really enjoyed the other recipes we tried from the book, so I said, “why not?”

We slightly modified the recipe based on the California Dogs from Dogtown Dogs in California. I liked it so much that I was the one who suggested to cook it again! It’s a perfect summer recipe.

Basil Mayonnaise

  • ½ cup of mayonnaise (homemade or not)
  • lots of finely chop basil (at least 1/3 cup)
  • 1 clove of garlic, minced
  • lemon juice
  • black pepper, grounded
Roasted Red Pepper

  • 1 red pepper

  • 4 of your favorite type of hot dogs
  • 4 hot dog buns, toasted
  • 1 avocado, sliced
  • Arugula
  • Dijon mustard
  • 1 red pepper

  1. Mix all five ingredients (mayonnaise, basil, garlic, lemon juice, and black pepper) to make the basil mayonnaise. Set aside.
  2. To make the roasted red peppers, set it in the oven and broil all four sides until the skins burns and bubbles (the skin should blacken), approximately, 3 minutes per side.
  3. Put the pepper in a sealed ziplock bag for at least 15 minutes.
  4. After 15 minutes, the skin should be very easy to peel off. Slice the pepper into long strips. Set aside.
  5. Grill the sausages and the buns.
  6. Once cooked, assemble the hotdogs by spreading basil mayonnaise and Dijon mustard on the bread. Top with arugula, avocado and roasted red peppers.
  7. Enjoy!
P.S. Yes – W. chose the title of this post. 

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