A Gourmet Hot Dog for me can be a variety of things depending on the mood I am in. If I go somewhere that has a gourmet hot dog, I will often try one, and go with an old standby as a fall back just in case the fancy one does not work out. A gourmet hot dog does not have to be overly fancy, but it does have to taste good! Check out how these guys go on a quest to create a perfect topping for the gourmet hot dog.
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While on the road this season, Andrew stopped off at his favorite open-air grocery store, the St. Paul Farmers’ Market, where he met up with Butcher & the Boar chef Jack Riebel for an old-fashioned throw-down. The object? The best tasting hot dog. The challenge? Search the market high and low for ingredients to cook up the most unique, most innovative and most tasty gourmet hot dog topping.The judges? St. Paul’s finest. The winner? Read on …Both top about a half-dozen dogs.
Andrew’s Spicy Harvest Chutney: 2 shallots 2 stalks wild celery 1 tablespoon brown sugar Handful baby cherry tomatoes One-quarter honeydew melon Few sprigs dill 2 tablespoons cider vinegar Pinch salt Pinch pepperJack’s Green Pie Apple Chutney 1 green pie apple 1 cucumber 1 yellow tomato 1 1/2 teaspoons curry powder 2 tablespoons cider vinegar Few squeezes local honey
Directions for Andrew’s Spicy Harvest Chutney: Sauté shallots, wild celery and brown sugar together. Once translucent, combine with tomatoes melon, dill, vinegar, salt and pepper. Toss.Serve with stone-ground mustard.Directions for Jack’s Green Pie Apple Chutney: Chop. Sauté. Et voilà! Hot dog throw-down result: an honest-to-goodness tie.