Hot dogs are usually cheap right? Not ours.
Metal Food Grinder: https://amzn.to/3S1Lgjt
Sheet Tray: https://amzn.to/3JbYYwg
Wire Rack: https://amzn.to/3PZZVcS
INGREDIENTS:
$1 Hot Dog:
1 container all-beef franks
1 bag of hot dog buns
Ketchup, for topping
Mustard, for topping
Mayo, for topping
sweet relish, for topping
1/2 sweet onion, finely diced
$300 Hot Dog:
4 lb (1814g) Kurobuta pork, sliced into 1 inch thick strips
2 lb (907g) wagyu tri-tip, sliced into 1 inch thick strips
1lb (454g) foie gras, sliced into ½ inch pieces
½ lb (225g) pork fat back
72g binder flour
2 teaspoon (5g) ground black pepper
2.5 tablespoon (24g) smoked paprika
1 tablespoon (5g) ground coriander
1 tablespoon (12g) garlic powder
2 teaspoons (3g) sansho powder
2 tablespoon (24g) salt
1 tablespoon (15g) brown sugar
2 tablespoon (12g) mustard powder
3/4 cup (180ml) distilled ice water
Sheep casings, flushed
1 tablespoon (9g) togarashi spice
Buns:
in my cookbook ;)
Spruce Tip Pickled Mustard Seed:
1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/4 cup rice vinegar
1 teaspoon fine sea salt
1 tablespoon honey
2 spruce tips
Onion Fondue Aioli:
1 sweet onion, sliced
Small splash of whiskey
1.25 cups vegetable oil
10 cloves garlic
pinch of sugar
water as needed
1/2 cup (30g) parmigiano reggiano
1/4 cup (60ml) lemon juice
1 egg yolk
2 tablespoons (32g) dijon mustard
salt and pepper to taste
1 black lime for zesting
Assembly:
3 king crab legs
½ c (150g) salted butter
homemade buns
Homemade hot dogs
onion fondue aioli
Mustard seeds
4 oz platinum osetra caviar
fresh dill, for garnish
INSTRUCTIONS:
$1 Hot Dog:
Set a medium pan over medium high heat, and add enough vegetable oil to coat the bottom of the pan; once hot, add desired amount of hot dogs and sear for 1 or 2 min; remove and place in a warm bun. Alternatively you can grill them. You know how that works.
Top your hot dog with ketchup, mustard, mayo, and optionally add sweet pickle relish and onion to your taste.
$300 Hot Dog:
Rinse casing sheep with cold water and let them sit for 25 min before using.
In a large pan, heat over medium high, add a light spray of cooking spray to coat the pan. Once ripping hot sear your foi gras until just browned on both sides, about 1 minute per side. Cool completely.
Set up a meat grinder either a standalone, or using the kitchen-aid attachment, grind you pork, trip tip, foie gras, and pork fat back. Once everything is ground, optionally grind one more time for a finer consistency.
In a separate large bowl, add binder flour, black pepper, paprika, coriander, garlic powder, sansho powder, salt, brown sugar, mustard powder, and Prague powder #1; whisk until well combined, Add water and whisk until you get a paste. Add that paste to your meat mixture, and knead until thoroughly combined, and the meat is emulsified and tacky.
Set up a sausage stuffer, or sausage stuffing attachment.. to your grinder or stand mixer. Line the tip of your stuffer with a single casing. Slowly begin to stuff your casing until it’s been filled from one end to the other, making sure it’s not too tight or overstuffed. Pinch along the whole links to create 7” to 8” segments, twist each segment to tighten them, and repeat with the rest until you use all of your meat.
Place the hot dog links on a baking sheet and place them in the fridge uncovered overnight to cure and dry.
Preheat a smoker to 250f. Alternatively you can use an oven as well.
Place the sausages on a wire rack, set them up on a baking sheet, and place them in an oven or smoker for 45 minutes or until it reaches an internal temperature of 160F. Once cooked, immediately submerge into an ice water bath to cool completely. Then, separate your dogs by snipping the casing in between each, refrigerate until ready to use.
Buns:
in my cookbook ;)
Spruce Tip Pickled Mustard Seed:
To a medium sauce pan, add mustard seeds and enough water to cover, bring to a boil, and strain through a fine mesh strainer. Place the mustard seeds back in the pot and repeat this process 2 more times.
After straining for the 3rd time, add blanched mustards seeds to the saucepan yet again, along with apple cider vinegar, rice vinegar, salt, and honey: bring to a boil over medium high, And cook for 1 minute.
Then cut off the heat, add spruce tips and pour into a heat-proof container. Steep for 1 hour or ideally overnight.
Onion Fondue Aioli:
Set a medium saucepan over medium heat and add butter. Once melted and bubbling, add in your onion, season to taste with salt, lower the heat to medium-low, and cook, stirring often, for 20 min or until golden brown, and lightly caramelized.
Add whiskey, as soon it boils, carefully ignite the steam from the far with a kitchen torch or long neck lighter and let it flambe until the flame goes out. Simmer until all the liquid is gone.
To a medium sauce pan add vegetable oil and garlic. Place the sauce pan over medium heat and let it lightly cook until light golden brown, and very soft about 10min. Strain garlic out and reserve both oil and garlic. Cool to room temperature before using.
To a blender, add garlic, caramelized onions, Parmigiano cheese, lemon juice, egg yolk, and dijon mustard; blend on high speed until smooth and homogenous, about 15 - 20 seconds (you can add a splash of water to loosen it up if necessary, but go light). Then slowly add the oil in a thin stream while blending constantly, until you use all the oil—season to taste with salt and black lime zest and place in a squeeze bottle.
Assembly:
In a medium sauce pot, add butter and set over medium heat. Once melted let it continue to cook, stirring occasionally until the milk solids starts to toast and turn a deep golden brown, about 2 - 3 minutes. Cut offf the heat, add your crab legs and toss to coat with the now browned butter until heated throughout.
Assembly: Sear or grill some of your sausages. Toast your buns on their separated sides with butter until golden brown, then split them in half lengthwise leaving a small part attached so they don’t separate after being split. To your bun add 1-2 crab leg pieces, and brush with some extra brown butter. Then add one homemade hot dog, a generous drizzle of your onion fondue aioli, dollops of your mustard seeds along the whole link. And finally some generous spoonfuls using a mother of pearl or wooden spoon, of your platinum osetra caviar along the link. Garnish with fresh dill, serve immediately.
