Frankfurter Fridays: Guest Blogger “The BBQ Grail”
Welcome to a very special edition of “Frankfurter Fridays!” This week we have enlisted the help of not only a food aficionado, not only a blogging expert, we have a true grilling expert in the house! Everyone welcome Larry from “The BBQ Grail.“ He is sharing one of his favorite hot dog preparations with us, and I am guest posting a grilled dessert on his blog. Check out both stories and leave lots of fun comments for both of us! Take it away Larry!
It’s Frankfurter Friday and I’m honored to have been given the chance to be a guest blogger on The Daily Dish. At The BBQ Grail blog we hold hot dogs in very high esteem and today I have the opportunity to write about one of my favorites The Danish Hot Dog.
First, let me say right up front this is really a Danish Style Hot Dog. In Denmark this frankfurter is known as a Red Polse. It’s a bright red, pork hot dog in a natural casing. After searching just about every Scandinavian food distributor I could find for the genuine article I was forced to give up and use a plain old beef/pork hot dog. It seems importing meat products, from Europe, is a lot harder than I figured it would be.
Since I lacked a Red Polse it was imperative I make the rest of the hot dog as realistic as possible. The highlight of a Danish Hot Dog is the remoulade sauce, which is traditionally used. A little investigation led me to a recipe for the sauce. The sauce is traditionally made with a 50/50 mixture of pickled vegetables and mayonnaise.
Pickled vegetables – about 2 cups
3 ounces carrots, finely diced
3 ounces cauliflower, finely diced
1½ ounces shallots, finely diced
1½ ounces bell pepper, finely diced
5 ounces sugar
½ cup white wine vinegar
1 tablespoon Dijon mustard
2 tablespoon sweet mustard (honey mustard)
1 tablespoon curry
1 tablespoon turmeric
Freshly ground pepper
1 tablespoon cornstarch, dissolved in a little water
Wash the vegetables and cut into fine dice. Place them in a pot, cover with water and add a little salt. Bring to a boil, and cook until tender but still firm, about 3 minutes. Drain all water from vegetables and set aside. Add sugar, vinegar, sweet and sharp mustard, as well as spices return to a boil. Add salt and pepper to taste. Add dissolved corn starch to thicken.
Add the vegetables, and let them simmer for a couple of minutes.
Place the pickled vegetables in very clean pickle-jars and refrigerate.
To make the Remoulade chop the pickled vegetables and mix with an equal amount of mayonnaise. Chill before using.
If you want to stay traditional cook your frankfurter on a flat top griddle until it starts to get a nice crispy skin on it. Place it in your bun and top with the remoulade sauce and/or mustard and ketchup, pickled cucumber slices AND then topped with fried onion strings.
You’ve got to have the fried onion strings. The closest we have to them here are the famous French’s fried onions. You know, the ones you find at Thanksgiving to top your green bean casserole.
Dig in and enjoy…you’ve got a Danish Style Hot Dog!
Thanks so much Larry! What a thrill to have you post here on Better Recipes and share your grilling wisdom. If you are a food blogger and are interesting in guest posting here on The Daily Dish, please feel free to email me at Kristina.Vanni@meredith.com
Have a great weekend everyone!
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