This is it! It features the most important “pop” when you bite into it. The flavors are perfectly balanced.
Dedicated to Anthony Bourdain, “I love few things more than meat in tube form”
EQUIPMENT: cast iron skillet, squeeze bottle
The Perfect Hot Dog*
Cuisine: AmericanDifficulty: EasyServings
1
servingsPrep time
15
minutesCooking time
20
minutesIngredients
1 footlong natural-casing beef hot dog
1 tablespoon unsalted butter (for finishing hot dog in cast iron)
1 sourdough hot dog bun
1 pinch celery salt
1 tablespoon Calabrian chili pickle relish
3 teaspoon yellow mustard
1 teaspoon Maille whole grain mustard
1/2 cup fermented sauerkraut
- Calabrian Chili Pickle Relish
3 cornichons, diced small but not minced (for crunch)
1/2 Calabrian chili in oil, finely chopped
½ teaspoon Meyer lemon zest
¼ teaspoon honey
Directions
- Bring a pot of water to a gentle simmer, about 180–190°F.
- Add footlong hot dog and cook 5 minutes.
- Transfer to an ice bath for 2 minutes.
- Heat a cast iron skillet over medium.
- Add butter.
- When butter begins to brown, roll hot dog gently 1–2 minutes to warm through and get light, even browning without splitting casing.
- Remove to paper towel lined plate.
- In same pan, lay 1 strip prosciutto flat. Cook 30–60 seconds per side until lightly crisp, then remove to a paper towel.
- Lightly toast potato bun in skillet.
- Lay crisped prosciutto inside bun.
- Place hot dog on top of prosciutto.
- Spoon about 1 tablespoon Calabrian chili pickle relish along dog.
- Mix mustards.
- Add about 1 teaspoon mustard blend, ideally applied from a squeeze bottle in a wavy line.
Notes
- *It’s not perfect if you don’t make it exactly to the recipe!
Tags
Hot dogs