how2heroes » XL Bacon-Wrapped Hot Dog w/ Cucumber-Mustard Relish

Print Recipe

Serves 1

Ingredients

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

How-to

Make Cucumber-Mustard Relish

Add ½ cup verjus and 1 sprig of thyme to a saucepan and bring to a boil
Pour heated verjus and thyme over the diced cucumbers. Stir to coat cucumbers and let flavors meld for about 30 seconds
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
Stir in yellow mustard
Cover and refrigerate for at least 20 minutes before use

Wrap Hot Dogs with Bacon

With a sharp knife, score (make shallow slits) on the hot dogs
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

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

Watch this Hero's Profile Video

Todd Winer

The Metropolitan Club's Executive Chef Todd Winer had an unlikely beginning – growing up in a family with a vegetable phobic, meat and potato-loving father but with the drastic contrast between his diet at home and a part-time job in the kitchen of an Italian bistro. He learned to appreciate and love the flavors, aromas and tastes that would be created in this small restaurant’s kitchen. He decided to study at the New England Culinary Institute. After graduation his real culinary training came when he took positions with renowned chefs including Charlie Palmer, Bobby Flay, Nancy Oakes and Todd English.

At The Metropolitan Club, Winer believes that “Some of my best ideas have come from my constant search for something new that will complete the puzzle. I search for old cookbooks; I draw inspiration from artwork and replicate the innovation of the design. I always knew I was artistic but it wasn’t until I tried food as my medium that I knew I found my niche.”