Grilled 'Crosshatch' Hot Dogs

From Savoring Time in the Kitchen

Serves 4

1 tablespoon plus 1 teaspoon honey

1 tablespoon plus 1 teaspoon sherry vinegar

6 cups finely grilled and sliced green cabbage (I used Savoy)

1 large Vidalia or other sweet onion, sliced into thick rounds

3 fresh red chiles, seeded and thinly sliced

Salt

2 tablespoons unsalted butter, softened

2 tablespoons Dijon mustard

4 croissants, split

4 large hot dogs

2 tablespoons ketchup

1 tablespoon soy sauce

1/2 teaspoon vegetable oil

1 large garlic clove, minced

Rinse cabbage and cut in half.  Peel and cut onion into thick slices.  Cut red chilies in half and remove the seeds.  Brush the cabbage, onion and chili peppers with canola oil and grill over high heat until slightly charred on both sides - about 6 minutes on each side.  Allow to cool slightly and then slice cabbage and chili peppers and dice onions. 

In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved. Add the grilled, shredded cabbage, red chilies and onions, season with salt and toss. This can be prepared in advance. 

In a small bowl, blend the butter and the mustard and then spread thinly on the cut sides of the croissants.

Thread each hot dog lengthwise onto a skewer. Using a sharp knife, make shallow cuts at 1/2 inch intervals down the length of each hot dog, three times around. The cuts will look like crescents. Run the knife down the center of the cuts to 'crosshatch' the crescents.

Mix the ketchup with the soy sauce, oil and garlic. Brush each hot dog with he mixture. Any remaining ketchup mixture can be brushed on during grilling.

Grill the cut side of the croissants over high heat until toasted, approximately 30 seconds. Then turn and grill the other side for about 10 seconds.

Grill the hot dogs until charred and the cuts open, for approximately 2-4 minutes, turning frequently. Place the cabbage salad on one half of each croissant, top with a hot dog and serve.

Advance preparation: The cabbage salad and hot dogs, brushed with soy sauce mixture, can be kept, covered overnight, in the refrigerator.