Kurobuta Pork Hot Dogs with Apple-Cabbage Slaw, Caraway-Dill Aioli & Fried Shallots
Makes 8 Servings
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WINE PAIRING | |
|---|---|---|
| Vouvray Sec | ||
Yes, hot dogs can be haute cuisine. Here we’ve paired rich Kurobuta pork hot dogs with a caraway-dill aioli (a combination that evokes the deli-meat friendly flavor of classic Jewish rye) with a tangy, crisp apple-cabbage slaw.
INGREDIENTS
- Caraway-Dill Aioli:
- ¼ tsp Caraway Seeds
- 1 tbsp minced Fresh Baby Dill
- ¼ tsp Spicy Dijon Mustard
- ¼ tsp Salt
- 2 tsp Lemon Juice
- 1 Egg Yolk
- ¾ cup Canola Oil
- Optional: 1 tsp Water (if needed to thin mayo)
- Apple & Cabbage Slaw:
- ¼ cup Seasoned Rice Wine Vinegar
- 1/2 Honeycrisp Apple
- 1/2 Granny Smith Apple
- 1/2 Fuji Apple
- 1 tbsp Apple Cider Vinegar
- 2 cups Shredded Red Cabbage
- 2 tsp Salt
- Crispy Shallots:
- 2 Shallots, sliced into thin rings
- Canola Oil
- Salt
- 8 Hot Dog Buns
- Melted Butter
- 1 tbsp Canola Oil
- 8 Kurobuta Pork Hot Dogs (could substitute Wagyu Beef Hot Dogs
DIRECTIONS
1
Make the Dill & Caraway Mayonnaise: Toast the caraway seeds in a dry pan until aromatic.
Combine them in a large bowl with the minced dill, lemon juice, mustard, and salt. Whisk in the egg yolk, then continue to whisk while slowly drizzling in the canola oil until a smooth mayo forms.
2
Core & julienne the apples, tossing all the pieces in the rice wine and cider vinegar as you cut them so they don’t start to brown.
3
Massage the cabbage with the salt for a minute. Put the cabbage in a small strainer & weigh it down with something heavy (another bowl filled with water, etc). Let any juices drain out for 20 minutes, or until a quarter cup of water has collected under the strainer. Taste the cabbage, if it is too salty, briefly rinse it.
4
Fry the Crispy Shallots: Preheat the canola oil in a deep, narrow pot to 350F. Add the shallot rings & fry them just until they brown. Scoop the shallot pieces out of the oil & spread them out on paper towels to drain. Sprinkle them with salt while they’re still hot.
5
Brush the cut side of the hot dog buns with melted butter. Toast them in a hot pan.
6
Remove the buns from the pan and add the tablespoon of canola oil. Add the hot dogs to the pan and sear them.
7
Toss the cabbage together with the apple sticks & vinegar.
8
Serve the hot dogs on toasted buns with the mayonnaise, shallots, slaw, and mustard.