Haute Dogs| with Pesto, Sopprasota, Ricotta, Italian Cheese Spread with Scallions, Anchovies | with Butter—Sautéed Shrimp, Wasabi Mayo, Pickled Orange Peppers
I'M NOT THE FIRST PERSON to use the above wordsmithery to headline a column or post on hotdogs. Neither am I the first person to decide to dress up a hotdog.
But as hotdog season springs upon us this upcoming Memorial Day weekend, I decided to have my crack at what is now so important a trend that even name chefs such as Wylie Dufresne and David Chang have jumped into the signature tube steak pool.
So, skillet-grilling two of Thumann's excellent beef & pork hot dogs (in casing), I put one in a toasted bun lined with pesto (yes, again) and sopprasota slices, topped it with a blend of ricotta, smoked mozzarella, parmesan cheeses with chopped scallion greens, and a couple of anchovy fillets.
The other got put into a likewise toasted bun, and got topped with extra large shrimp sautéed with garlic in butter, wasabi mayo (mayo, wasabi sauce, and a dash of fish sauce), pickled orange pepper slices, sriracha sauce, and cilantro, reminiscent of the Fatty Dog I had last fall at the Fatty Crab.
Both were tasty; the Italian-themed one serving up some nice homey and familiar old world tastes, the other a cornucopia of textures, temperature, flavors, all of them brightly explosive, almost, with neither of the hotdogs' toppings overwhelming or masking the well-seasoned, snappy, juicy meat.
Makes me believe still that my idea for a fully realized, internationally-cuisined hot dog and sausage place called Mega Dog, whose spec menu I created last summer, and can be viewed here.
Bun Apple Tea!
Haute Dogs | with Pesto, Sopprasota, Ricotta, Italian Cheese Spread with Scallions, Anchovies | with Butter—Sautéed Shrimp, Wasabi Mayo, Pickled Orange Peppers