The wonderful month of June means summer days are here. That means there are plenty of sunny beach-worthy days, shorts and flip flop days, bike rides along the river trail, Angels baseball games to watch, everything and anything to be grilled on the barbecue and less time in the kitchen. I love cooking in the summer because we do plenty of outdoor cooking using our grill. Well, Eric handles the grill, and I prepare the food to be grilled.
Hot dogs are a simple meal if served with the typical ketchup and mustard toppings. But Eric and I love to gourmet our hot dogs up a bit. We rather prepare hot dogs with a little bit of flair versus something you can buy from a hot dog vendor at a baseball game. It's our way of enjoying a fancy meal without going out for dinner. These hot dogs don't have your typical hot dog toppings but are "fancy" toppings that truly heighten the typical hot dog.
Our gourmet hot dogs are composed of a couple ingredients that are easy to prepare and put together. Chimichurri is a fantastic Argentinean sauce that is usually served over grilled meats and acts as the ketchup - it gives the hot dogs that little spicy kick. The pickled red onions have a nice crunch and texture to the dog. The crumbled cotija cheese is a salty topping to contrast the sweet pickled onions. The Mexican crema is the final garnishment and gives that extra oozing delight. Plus, the sweet Hawaiian hot dog buns brings an extra velvet touch to the dish.
Simply delightful on any summer day.
Chimichurri Hot Dogs
Inspired from Oishii
1/2 bunch of parsley, chopped
1/2 bunch of cilantro, chopped
a couple mint leaves
3 garlic cloves
1/4 cup olive oil
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
Salt & pepper to taste
Pickled Red Onions:
1 medium red onion, sliced thinly
red wine vinegar
Grilled polish sausages or hot dogs (your choice)
Kings Hawaiian Hot Dog Buns
Crumbled cotija cheese
In a food processor, combine the parsley, cilantro, mint, garlic, red pepper flakes and red wine vinegar and pulse. Slowly drizzle the olive oil. Taste for seasonings, add salt and pepper. Cover and chill.
In a large bowl, add the sliced onions and cover with enough red wine vinegar to cover to the top. Set aside and keep in refrigerator until ready to use.
Prepare the polish sausages or hot dogs on the grill and lightly warm the Hawaiian hot dog buns on the grill. Top the polish sausages with a drizzle of chimichurri, crumbled cotija cheese, pickled red onions and finish with a drizzle of Mexican crema.
Review: Absolutely sensational and unique. Not your typical hot dog, but definitely a great way to enjoy a gourmet hot dog at home! This is a great for entertaining because you can prepare all the ingredients in advance.