Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather’s Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.
Curly Dogs
Serves 2
For the Curly Dogs:
2 hot dogs
1 teaspoon peanut oil
1 hamburger bun, split in half
About ½ cup pickle relish
For the Pickle Relish:
1 dill pickle, cut into ¼-inch dice (about ¼ cup)
¼ cup coarsely chopped mild onion, such as Vidalia or Maui
¼ cup diced (¼-inch) tomato
2 tablespoons sliced scallion
1 tablespoon ketchup
1 teaspoon hot chili sauce, such as Sriracha
¼ teaspoon salt
¼ teaspoon sugar
#1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog.
#2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.
#3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.
#4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.
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