• Hot Dogs with Chopped Slaw and Pickled Jalapenos


The Ultimate Hot Dog

By Andrew Zimmern

This magical concoction is based on the P&F Frank at Patty & Frank’s in Atlanta’s Chattahoochee Food Works, a burger and hot dog concept I opened a few years ago. It’s an all beef hot dog, topped with mustard, coleslaw, pickled jalapenos and a sprinkle of my Citrus-Herb Mediterranean Spice blend. I’ve made a version of the sandwich (yes, a hot dog is a sandwich!) for decades, and it never disappoints. It’s all about contrasts… crunchy, creamy slaw, sweet and spicy pickled jalapenos, beefy hot dog with a perfect snap and a soft yielding bun.

Hot Dogs with Chopped Slaw and Pickled Jalapenos



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. Add 1/3 cup chopped slaw on top of the dog. Place slices of pickled jalapeno (recipe) on top of the coleslaw. Sprinkle with my Citrus-Herb Mediterranean Spice Blend.

Chopped Coleslaw

  • 2  1/2 cups mayonnaise
  • 3 tablespoons sugar
  • 5 tablespoons sweet relish
  • 3 tablespoons spicy apple cider vinegar
  • 2 teaspoons celery seeds
  • 2 teaspoons toasted crushed fennel seeds
  • 1 head green cabbage
  • 3 carrots
  • 1 red onion, minced

In large bowl, whisk together the mayo, sugar, pickle relish, spicy vinegar, celery seeds and fennel seeds. Season with salt and freshly ground black pepper. Cover and chill in fridge.

Cut your cabbage into wedges and put through your food processor with the grating attachment (alternatively you can hand shred on a box grater). Next, pass the carrots through the food processor with the grating attachment or shred on a box grater. Place shredded carrots and cabbage in a large bowl with the onions. Toss well.

Grain Mustard

  • 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

You can cut this recipe in quarters if you like, but I suggest making the whole batch and giving away a few jars.


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.

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