Remember the hotdogs from the Senior Grocery program? Yes, those.
I watched Queer Eyes on Netflix. On one of the episodes, they made hotdogs. They used pickled carrots of which I have some left over from the Tuna Salad sandwich à la Vietnamese. I am happy when I could use up all of my ingredients. They put mashed chips ( looked like potato chips) on it for crunchiness.
I just improvised a little, use pineapple mayonnaise to replace ketchup. And I used cashew nuts instead of the chips because I feel that any kind of chips would add more saltiness to the already salty hotdog sausages.
This recipe could be a disaster or it could be not. Who knows? I’ll just have to try.
Are you ready to embark with me on my new adventure?
- 12 hotdogs (for my neighbors too)
- 12 hotdog buns
- 1 cup mayonnaise
- 1/3 cup Dijon mustard
- 1 TBSP honey
- 1 TSP vinegar
- 3 stalks green onion chopped
- 1 medium shredded and pickled carrot (recipe at Tuna Salad Sandwich à la Vietnamese)
- 1/4 of a sweet pineapple
- 2.5 oz unsalted and roasted cashews
I tasted the hotdogs yesterday when I made the Omerice. It was little too salty. So, I used a toothpick to make holes in the hotdogs and boiled for 4 minutes. Drained for 1 hour.
After an hour, I made cuts on two sides of the hotdogs. One side cuts are opposite of the other.
Chop pineapples. If it is not sweet, sprinkle some sugar and set aside for 15 minutes. After 15 minutes, squeeze the extra liquid. Put in a bowl, add mayonnaise. Mix well.
In a bowl, put mustard, honey and vinegar. Mix well. Crush the cashews using knife or mortar and pestle. Below is a picture of the ingredients I put in my hotdogs.
Grill the hotdog buns. I used a skillet with ridges for the buns.
On a pan on medium heat, heat up the hotdogs.
On a hotdog bun, spread some pineapple mayonnaise, add hotdog, some pickled carrots, drizzle the mustard, sprinkle some crushed cashews and some green onion. Done.
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