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TEXAS DOG WITH BOURBON ONION CHUTNEY

TEXAS DAWG

Visiting Houston, I stumbled by a small kiosk where I got the inspiration for this dawg.  Rico’s Morning Noon Night isn’t a fancy spot, but don’t be fooled by this small hole in the wall, their food is gangster.  This is an all-beef hotdog, steamed and grilled to crunchy perfection nestled between a toasted pretzel bun with ketchup and grilled onions.

I’ve been on a bourbon recipe kick and adding some to this jam-like chutney took it to parts unknown. The bourbon provides depth and an unparalleled umami note which will elevate burgers, pulled pork sliders, tacos and ramen bowls to unprecedented levels.  It’s also a wonderful accoutrement for any charcuterie and cheese board or mixed with cream cheese to make an outstanding dip.

ONION CHUTNEY

3 TBSP bourbon

2 TBSP ACV

1 TBSP Balsamic vinegar

1 TSP mustard seeds

½ TSP Aleppo pepper and a pinch of red pepper flakes or cayenne

3 TBSP light brown sugar

1 sprig of fresh rosemary

1 TSP Kosher salt and fresh cracked pepper

1 large white onion and 1 large brown onion – cut in half and cut into halfmoons

In a medium saucepan heat 2 TBSP of olive oil and start sweating the onions with a pinch of salt. After a few minutes, add the mustard seeds, Aleppo pepper, pinch of red pepper flakes, the rosemary and sauté till onions are soft – about 15 minutes over low heat.  Incorporate the sugar and allow it to melt into the onions – about 1 minute.  Add the Bourbon, ACV and balsamic, raise the heat to medium and allow contents to evaporate for a few minutes till you see that the liquids have absorbed into the onions. Allow to cool to room temperature and the mixture will thicken.  Remove the rosemary sprig before storing in a mason jar.  Will keep for a week in the fridge.

4 large hotdogs – my go-to are Nathan

4 long pretzel buns – split and toasted face down on a griddle

Yellow mustard – it has nice acidity

Shredded sharp-aged Wisconsin cheddar – for melty ooziness

 

Heat up a pot of water and when boiling drop the hotdogs to heat through.  Remove to paper towels and allow them to dry.  Put some oil on a griddle or non-stick pan and sear the dawgs to give them a nice crust.

Spread some mustard on the bottom of the pretzel bun, place the dog on top, add the shredded cheese so the heat of the dog melts it, some ketchup and top liberally with the onion chutney.   with scallions.

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