Originally aired March 27, 2013
- For the Sriracha Mayo (or use store-bought):
- 2 medium organic egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, grated or pasted
- About 1/2 teaspoon fine sea salt
- Splash of rice wine vinegar, about 2 teaspoons
- 1 cup grapeseed oil
- Up to 1/4 cup sriracha sauce
- For the Pickled Daikon and Carrots:
- 1 cup hot water
- About 1/2 cup sugar
- 1 tablespoon sea salt
- 1 cup rice wine vinegar
- About 3 cups daikon, cut into matchsticks
- 2 large carrots, cut into matchsticks
- For Pickled Onions:
- 1 cup white wine vinegar
- Rachael Ray 24 /7 Seasoning or salt and pepper plus 1 tablespoon dried pickling spice or 1 crumbled bay leaf mixed with mustard and coriander seeds
- Juice of 2 limes
- 1 red onion, very thinly sliced
- 8 large fat hot good quality pork hot dogs
- 2 baguettes cut into 6 inch lengths, hollowed out and lightly toasted
- Soy sauce or liquid amino, for brushing
- Thinly sliced seedless cucumber, for garnish
- Cilantro leaves, for garnish
- Thinly sliced red and green chilies, such as jalapeo peppers and Fresno peppers
For the Sriracha Mayo, whisk up yolks, lemon juice, Dijon, garlic, salt and vinegar, and stream oil in a thin stream and emulsify the mayo. Whisk in hot sauce to taste. (This makes 1 1/4 cups and keeps up to a month in the fridge).
Prepare the pickled daikon and carrots at least 1 hour ahead (They can be stored for up to 1 month.): For the pickled daikon and carrots, combine the hot water, sugar, sea salt, and vinegar in a mixing bowl. Pour over the daikon and carrots. Reserve.
For the pickled onions, combine the vinegar, seasonings and lime juice in a saucepot over medium-high heat. Once at a boil, pour over the onion in a bowl. Reserve.
Parboil hot dogs then crisp skins on a hot griddle. Brush lightly toasted bread with soy sauce then dress with sriracha mayo. Add dog and top with cucumber, pickled daikon and carrot, pickled onion, cilantro and hot peppers.