Serves 6 to 8
Ingredients
For the Aioli Base
- 2 large egg yolks, at room temperature
- 2 cloves garlic, minced
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 cup mild-flavored oil
- Salt and pepper to taste
Notes: to make dill aioli, add 1.5 tbsp chopped dill; to make horseradish aioli, add 3 tbsp freshly grated horseradish
For the strawberry ketchup
- 2 tbsp mild flavored oil
- 1 red onion, diced
- 2 whole cloves
- 1/4 tsp ground coriander
- 1/4 tsp ground cinnamon
- 9 ounces vine tomatoes roughly chopped
- 9 ounces strawberries hulled and roughly chopped
- 1/4 cup distilled white vinegar, divided
- 1 tbsp dark brown sugar
- salt and pepper
For the crispy onions
- 2 tbsp mild-flavored oil
- 2 large yellow onions, cut into thin rings
- 1/8 tsp salt
For the pea relish
- 1 cup frozen peas, thawed
- 1/2 yellow onion, finely diced
- Zest of 1 lemon
- Salt and pepper
For the crispy mushrooms
- 1 tbsp lightly salted butter
- 3 tbsp mild-flavored oil
- 9 ounces button mushrooms, trimmed and cut into small pieces
For the no-dressing slaw
- 1 cup finely chopped red cabbage
- 1 cup finely chopped fennel
For serving: sausages, hot dog buns, sharp cheese, blue cheese crumbles, bacon, slice pickled beets, sweet and sour red cabbage, strong mustard, cream cheese, lingonberry jam, diced apples
Directions
- For the aioli, in a medium bowl, combine the egg yolks, garlic, lemon juice, and mustard. Slowly drizzle in the oil, whisking until thick, Stir in the dill or horseradish, and salt and pepper to taste
- For the strawberry ketchup, in a large, heavy pot, heat the oil over medium-high heat. Add the red onion, cloves, coriander, and cinnamon and sauté for 5 minutes or until the onion is soft and translucent. Add the tomatoes, strawberries, 2 tbsp of the vinegar, and the brown sugar and simmer for 30 minutes. Transfer to a food processor or blender and pulse until smooth. Add the remaining 2 tbsp vinegar and season to taste with salt and pepper.
- For the crispy onions, in a large, heavy pan, heat the oil over medium-high heat. Add the yellow onions, lower to medium heat, season with salt, and sauté for about 20 minutes or until darker in color and a little crispy. Keep warm.
- For the pea relish, in a small bowl, combine the peas, yellow onion, and lemon zest. Season to taste with salt and pepper.
- For the crispy mushrooms, in a large, heavy pan, heat the butter and oil over medium-high heat. Add the mushrooms, in a large, heavy pan, heat the butter and oil over medium-high heat. Add the mushrooms and sauté for 20-30 minutes or until they crisp up and lose their moisture.
- For the no-dressing slaw, in a medium bowl, toss together the cabbage and fennel.
Here are five hot-dog combinations:
- The Summer Dog: strawberry ketchup, dill aioli, and no-dressing slaw
- The Viking Dog: sharp cheese, aioli, and crispy onions
- The Underdog: Bacon-wrapped sausage, horseradish aioli, pickled beets, and blue cheese crumbles
- The Mountain Farm: Pea relish, crispy mushrooms, and lingonberry jam
- The Zinger: Sweet and sour red cabbage, strong mustard, and cream cheese
Citation: pg 181-182
