I was watching Diners, Drive-ins and Dives a few days ago and Guy was stuffing his face with hot dogs from a place in Fairfield, Connecticut.
One of the homemade relishes the owner used was a cucumber, red pepper and celery mixture.
I realized I had sitting in my fridge containers of homemade pickled cucumbers, homemade roasted red peppers and homemade pickled jalapeños!!!
Doesn’t everybody?
So I poured a cup of each into the pool (aka food processor).
I whirred it briefly to achieve the relish consistency. It was quite tasty — a touch hot, a touch tart and a touch sweet.
What’s nice about this homemade relish is that it gives me a reason to go buy some good hot dogs, like Sabrett, skins on of course (one does need some snap in one’s life).
Which I will grill and let sit in a beer bath as we sip beer on the deck. When we’re hungry we’ll just heat up the dogs and buns.
A slather of the relish, some chopped onion and a drizzle of yellow mustard.
It doesn’t get much better than that.
— LOU
Oh, the mystery of hot dogs. As in mystery meat. Don’t get me wrong I like a good hot dog on occasion, I just wish I knew where the meat came from. And I wish they were a lot less salty.
Recently, I was thinking about how to make homemade hot dogs. When I started looking up recipes I came across a video I wish I hadn’t watched. The Internet has a way of ruining things like hot dogs for a person.
— LUCY