World Class Hot Dogs

NATIONAL HOT DOG DAY

OLD DOG NEW TRICKS Some things are synonymous with summer; vacations, baseball, barbecues to name a few. But, there’s one thing that nearly all summertime fun has in common and that’s the love of a good hot dog. Americans eat about 20 billion hot dogs per year with 150 million consumed on July 4th. With these “dog days of summer”, it’s no wonder that July is National Hot Dog Month.

We’re teaching old dog new tricks with an innovative tribute to the all-American favorite…the hot dog. There are plenty of ways to enjoy a good hot dog. Seriously, the only rule of the day is to make your favorite your way. Take your beef, turkey, carrot, or tofu dog and top with our chefs flavorful toppings.

SWEET POTATO BUN Lose the bun but not the fun!

Ingredients 2 medium sweet potatoes Instructions • Wash and scrub your sweet potatoes and pat them dry.

• Poke holes in them with a fork 3-4 times on all sides.

• Wrap each potato in foil, making sure the potato is completely sealed inside.

• Bake sweet potatoes in a 400 degree oven for about 45 to 60 minutes, or until a knife can cut smoothly.

• Remove potatoes from the oven, and let sit until they are cool enough to handle.

• Cook your hot dog in your favorite way.

• Carefully, slice each sweet potato vertically down the middle. Only cutting about halfway down.

• Gently place the cooked dog inside the cut you just made in the sweet potato. (You may need to use your hands to gently pull the two sides of the sweet potato apart a little more.)

• Add your toppings and enjoy!

CHIPOTLE AOILI Ingredients ½ cup mayonnaise 1 tablespoon water 1-2 teaspoons lime juice ½ teaspoon chili powder 1 teaspoon smoked paprika ¼ teaspoon chipotle powder – or 1-2 each canned chipotle peppers 1/8 teaspoon salt Instructions • Add ingredients to a blender, mix well. Adjust seasonings to taste.

• It will last up to 4 days on the fridge.

Chef Tip You can substitute sour cream, veganise or silken tofu for mayonnaise.

PICKLED MUSTARD SEEDS Ingredients 1 cup yellow mustard seeds rinsed and drained 1 ½ cups apple cider vinegar 1 teaspoon kosher salt 2 tablespoons honey 2 teaspoons turmeric 1/3 – ½ cup additional vinegar optional 2 tablespoons chopped fresh herbs (tarragon, sage, or basil)

Instructions • Soak the drained mustard seeds with 1 ½ cups of apple cider vinegar and the salt, uncovered, overnight.

• Add the honey and the turmeric to the hydrated seeds and over a medium heat bring the mixture to a simmer in a heavy sided sauce pan.

The mixture will begin to splutter like grits, so it is important to continue stirring. Cook for about 20 minutes.

• Remove from the heat and allow to cool to room temperature, uncovered for about an hour. The mustard will become thicker as it cools • If desired, add any chopped herbs.

• Stir in the additional 1/3 to ½ cup vinegar to thin and freshen the flavor.

Check the seasoning and adjust as necessary.

• The mustard dip can be served immediately or may be refrigerated up to 2 months in a clean glass jar.

Chef Tip Mustard is spiciest when it takes in cool liquid to become hydrated.

SRIRACHA & GARLIC AIOLI Ingredients 1 ½ cup mayonnaise 2 cloves garlic, minced 3 tablespoon sriracha 1 tablespoon lemon juice 1 teaspoon paprika Instructions • Whisk ingredients together.

• Refrigerate until ready to use.

TERIYAKI AIOLI Ingredients ½ cup light mayonnaise 3 tablespoon teriyaki sauce, store bought or homemade 2 cloves garlic, pressed ¼ teaspoon salt 2 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice salt and pepper to taste Instructions • Combine garlic and ¼ teaspoon salt in a small bowl until paste forms.

• Whisk teriyaki sauce, mayonnaise, olive oil, and lemon juice. Blend together well.

• Season to taste with salt and pepper.

Chef Tip You can make this aioli one day ahead. Keep refrigerated.

Optional toppings: sesame seeds and cilantro

GOCHUJANG SAUCE Ingredients ½ cup gochujang (Korean chili paste) ¼ cup japanese soy sauce ¼ cup rice vinegar 2 tablespoons sugar Instructions • Whisk ingredients together.

• Refrigerate until ready to use.

THAI PEANUT SAUCE Ingredients 3/4 cup ketchup 1/3 cup peanut butter 1 tablespoon lime juice 1 tablespoon sriracha 1/2 teaspoon fish sauce 1/4 teaspoon cayenne pepper Instructions • Mix ketchup, peanut butter, lime juice, sriracha, fish sauce, and cayenne pepper in a bowl and blend until smooth.

• Refrigerate until ready to use.

CORN RELISH Ingredients 1 teaspoon extra virgin olive oil 1 teaspoon red wine vinegar 1 cup corn 1/2 cup tomato, diced 1 cup red onion, finely chopped 1 tablespoon fresh basil, chopped 1/8 teaspoon salt 1/8 teaspoon black pepper Instructions • In a medium sized bowl, whisk the vinegar and oil together.

• Add the salt and pepper to season.

• Stir in the basil, onion, tomatoes, and the corn.

• Cover and chill in the refrigerator until ready to use.

ONION RELISH Ingredients 1 bunch of green onion 1 each jalapeño, cut in half and seeded 1 medium roma tomato 1 each pickle cucumber, diced 1 spoon chipotle mayo (see recipe) Salt and pepper, to taste Instructions • Grill jalapeño and tomato until the skins are roasted.

• Cool and dice both..

• Grill green onion on low temperature. These can burn very easy.

Once cooked, dice and mix with all the ingredients add a little bit of the pickle juice.

• Salt and pepper as desired.

Chef Tip Brush oil on the onions before grilling.

SPICY MANGO SALSA Ingredients 1 cup mango, peeled and diced ½ cup red bell pepper, minced ¼ cup red onion, minced 2 tablespoons jalapeno, minced seeded 1 tablespoon lime juice 2 teaspoons canola oil Instructions • Mix ingredients together in a bowl.

• Cover and refrigerate for 1 hour before serving.

ELOTE Ingredients 2 ears corn, grilled 2 roma tomatoes, diced 2 oz cotija cheese crumbles 4 teaspoon chopped cilantro 1/4 cup white onion, small dice 1/3 cup mayonnaise 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon lime juice hot sauce to taste thinly sliced radishes for garnish

Instructions • Combine first 11 ingredients in a bowl and mix well.

• Garnish with hot sauce and radish slices.

BLACK BEAN SPREAD Ingredients 2 cloves chopped garlic ½ green bell pepper (diced) ½ yellow onion (diced) 2lb drain cooked black beans ¼ cup chopped cilantro 2 teaspoon lime juice 1 teaspoon toasted ground cumin 1 teaspoon cayenne pepper 2 tablespoons water 1 tablespoon blended olive oil Salt and pepper to taste

Instructions • In large skillet on a medium heat add oil with garlic, bell pepper. and onion, keep stirring and cook until the vegetables are soft and translucent.

• Add the dried spices, toast for a couple of minutes, then add black beans and cilantro.

• Add mix to food processor and blend till smooth adding, water, lime juice, salt, and pepper.

• Set aside.

KIMCHI Ingredients 1 cup kimchi 1 cup green cabbage, shredded 2 green onions, sliced 1 tablespoon cilantro, chopped 2 teaspoons ketchup 1 teaspoon granulated sugar Instructions • Toss ingredients together.

• Refrigerate for 1 hour before serving.

ROASTED PEACH SALSA Ingredients 4 half peaches with pit removed 2 half tomatoes 1 shallot peeled & cut in half 1 clove garlic I teaspoon lemon juice 1 teaspoon white sugar 2 red Thai chili (cut in half seeds removed) 1 tablespoon chopped mint Salt and pepper to taste Instructions • Preheat oven 385° F. • Place peaches, tomatoes, shallot. garlic and chilis on sheet pan and cook until vegetables have color and tender.

• Remove from the oven, add to food processor, and pulse once just to break down and mix together. Do not blend till smooth.

• Put in a bowl stir in sugar, lemon juice, salt, pepper, and mint.

• Let sit for 20 minutes then taste again and adjust seasoning as needed.

CUCUMBER-MANGO SLAW Ingredients 1 mango, julienne 1 English cucumber, julienne 1/3 cup onion, finely diced 1/4 cup cilantro, finely chopped 1/4 cup carrots, julienne 5 teaspoon sugar 4 teaspoon rice wine vinegar 1 teaspoon salt 1 teaspoon black pepper Instructions • In a medium sized bowl, combine for the slaw. Mix well.

• Refrigerate until ready to use.

KALE SLAW Ingredients 3 cups kale, shredded 1 cup red cabbage, shredded 1 cup green cabbage, shredded ½ cup carrots, shredded ½ bunch scallions, sliced (green only) 3 tablespoons extra virgin olive oil 1 1/2 tablespoons apple cider vinegar 2 teaspoons honey salt & pepper to taste Instructions • Toss shredded kale, shredded red cabbage, shredded green cabbage, shredded carrots, and scallions in a medium bowl. Set aside.

• In small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until the dressing is blended well.

• Pour the prepared dressing over the slaw base and toss to coat; refrigerate until ready to serve.

WORLD CLASS DOGS Give your franks some international appeal with these topping combinations: tzatziki + cucumber + kalamata olives

masala aioli + pickled carrots + aloo bjujia sev

chipotle aioli + cotija cheese + pico de gallo

barbecue sauce + bacon + coleslaw

wasabi mayonnaise + nori + pickled ginger