Cucumber-Mustard Relish

• ½ cup heated verjus (substitute sherry vinegar or lemon juice)
• 1 sprig of thyme
• 1 large cucumber, diced
• ¼ cup room-temperature verjus
• ½ white onion, chopped
• 2 canned roasted red peppers, diced
• ¼ cup yellow mustard

Hot Dog & Toppings

• extra-large hot dogs (Chef Todd is using Kobe beef but any large hot dogs or bratwurst will work)
• 1-2 slices smoked bacon per hot dog
• 3 cups canola oil
• brioche hot dog buns
• room temperature butter for buns
• minced red onions
• extra-sharp cheddar cheese, sliced

Garnish

• cucumber spears (optional)

Special Equipment

• wooden toothpicks or bamboo skewers
• deep-frying thermometer
• deep pot, fryalator or medium sauté pan
• oven-safe baking dish or sizzle platter

Make Cucumber-Mustard Relish

1. Add ½ cup verjus and 1 sprig of thyme to a saucepan and bring to a boil
2. Pour heated verjus and thyme over the diced cucumbers. Stir to coat cucumbers and let flavors meld for about 30 seconds
3. Remove cucumbers to a bowl with a slotted spoon (discard heated verjus and thyme) and add onions, roasted red peppers and ¼ cup of room-temperature verjus
4. Stir in yellow mustard
5. Cover and refrigerate for at least 20 minutes before use

Wrap Hot Dogs with Bacon

1. With a sharp knife, score (make shallow slits) on the hot dogs
2. Place bacon on counter top and lay hot dog on top at an angle. Wrap 1-2 slices of bacon around each hot dog and secure with 2-3 wooden toothpicks or bamboo skewers. (If grilling, be sure skewers have soaked in water at least 25 minutes prior to use)

Cooking Options

Deep Frying: If frying, heat 3 cups oil in a deep pot, fryalator or medium sauté pan to 350º and fry 7 minutes and remove to paper towel-lined plate

Grilling: If grilling, heat grill on low and cook 15 minutes with the grill cover closed (rotate every few minutes to assure even cooking). Remove to paper towel-lined plate

Add Cheese & Onions & Bake

1. Preheat oven to 350º
2. Generously butter the inside of brioche or favorite large hot dog buns
3. Remove toothpicks or skewers from hot dogs and place them in the buns
4. Top with minced red onion
5. Lay thick slabs of cheddar cheese atop dogs and place on oven-safe baking sheet or sizzle platter
6. Bake 7 minutes, until the cheese is melted and the bun is toasted
7. Place on serving plate and serve with cucumber-mustard relish and other favorite condiments