The Ultimate Hot Dog
Sure, this hot dog may take a little longer to put together than your average tube steak with yellow mustard, but I guarantee it’s worth the extra effort.
Andrew Zimmern's Canteen Dog
- 6 Piedmontese all beef hot dog or other bespoke dog of your choosing
- Grain Mustard (recipe below)
- Roasted Vegetable Mayo
- Cabbage Slaw
- Pickled jalapenos
- My Badia Mediterranean Magic blend
- 6 Potato Rolls (Ideally 5 3/4” long)
- 1 1/4 cups brown mustard seeds
- 1 1/4 cups yellow mustard seeds
- 3 3/4 cups malt vinegar
- 5 cups dark beer (dopplebock)
- 2 cups brown sugar
- 1 tablespoon salt
- 1 teaspoon ground allspice
- 1/2 teaspoon turmeric
- 2 1/2 cups dry ground mustard
Hot Dog Spice
- Sprinkle my Badia Mediterranean Magic blend on top.
Steam, broil, boil or grill your dogs.
Brush the hot dog bun with melted butter and toast it on all sides on a stovetop griddle. It should be golden brown and crispy on the outside and warm in the middle.
Place the heated hot dog in the bun. Spoon mustard down the side of the hot dog. Spoon veggie mayo (recipe) down the other side of the hot dog. Add 1/3 cup cabbage slaw (recipe) on top of the dog. Place slices of pickled jalapeno (recipe) on top of the coleslaw. Sprinkle with the Hot Dog Spice.
You can cut this recipe in quarters if you like, but I suggest making the whole batch and giving away a few jars.
SERVINGS: YIELDS 12 CUPS
In a medium bowl, combine the brown and yellow mustard seeds with the vinegar and 3/4 of the beer. Cover and refrigerate overnight.
In a medium saucepan, combine the remaining beer with brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree.
Transfer the mustard to glass jars. Cover and refrigerate overnight before serving.
Photograph by Madeleine Hill.