Chef Brian Landry's Wagyu Beef Hot Dogs with Criollo Salsa
The most decadent hot dog you'll find, from the chef at Jack Rose, Hot Tin, and Bayou Bar in the Pontchartrain Hotel.
Randy Schmidt
4 ×
4 Wagyu beef hot dogs
4 top-cut hot dog buns
2 tbsp. butter
12 tbsp. criolla salsa
Salt (to season)
Directions
1. Prepare the Criolla Salsa recipe
2. Preheat your grill to 400°F.
3. Place the Wagyu beef hot dogs on the grill, and cook for 3 ½ minutes on each side (or until an internal temperature of at least 160°F is reached). Set aside.
4. Brush the inside of the hot dog buns with the butter, and season with salt. Place the buns on the grill, cut side down, and gently toast the bun.
5. Remove the buns from the grill, and place the cooked hot dogs inside the buns. Set them on a large plate.
6. Spoon 3 tablespoons of criolla salsa over each hot dog.
7. Serve and enjoy.
Criolla Salsa
Ingredients
- 2 cup poblano pepper, brunoise
- ½ cup tomatoes, brunoise
- ½ cup shallots, brunoise
- ½ cup green onions, chopped
- ½ cup shallots, brunoise
- 1 ½ tablespoon red chili flakes
- ¾ cup white balsamic vinegar
- 2 cups olive oil
- ½ cup garlic, chopped
- 1 each lemon zest & juice
- 3 tablespoons brown mustard seed
- 4 ounces creole mustard
- Salt to taste
Yield
6 cups
Procedure
Combine all ingredients together.
