Another M-Day "Q" suggestion! "Inspired by the cuisine of South America, juicy grilled hot dogs are smothered with sauerkraut, tomatoes, cilantro, and avocado mayo for a new kind a south-of-the-border treat!"
(serves 8)
Mayo:
1 ripe Hass avocado, halved, pitted, peeled, roughly chopped
1/3 cup mayonnaise
1/2 jalapeno pepper, seeded, chopped (wear gloves*)
1 T. chopped shallot
1 T. fresh lemon juice
1 clove garlic, minced or pushed through a press
1/4 t. kosher salt
1/4 t. freshly ground pepper
Hot Dogs:
8 all-beef uncured hot dogs with no nitraits or 'trites*
8 hot dog buns, split
Kerrygold* butter, softened
1 pkq. 1 lb. (chilled*) sauerkraut, drained
1 lb. ripe Campari* tomatoes, cored, seeded, chopped
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup finely chopped red onion
Mayo: In a food processor fitted with the metal blade, combine mayo ingredients and puree until smooth.
Hot Dogs: Prepare grill for direct cooking over med. heat. Cut a few shallow slashes in each hot dog, grill over direct med. heat with lid closed, until hot all the way to center, 4-5 min., turning occasionally. During last 30 sec. to 1 min of grilling time; butter and toast buns cut side down, over direct heat. Generously spread avocado mayo inside each bun (you will not need all of it). Add a hot dog, sauerkraut, tomatoes, cilantro, and onion.
"Life brings more possibilities than problems."
Have FUN today!!!!
Love,
Chef Machete Milletti
No comments:
Post a Comment