Curly Dogs with Pickle Relish

by Jacques Pepin 6:29 AM, September 20, 2017

Aired December 28, 2017

Serves 2 servings

For the pickle relish:
1 dill pickle, cut into 1/4–inch dice (about 1/4 cup)
1/4 cup coarsely chopped mild onion, such as Vidalia or Maui
1/4 cup diced (1/4-inch) tomato
2 tablespoons sliced scallion
1 tablespoon ketchup
1 teaspoon hot chili sauce, such as Sriracha
1/4 teaspoon salt
1/4 teaspoon sugar

2 hot dogs
1 teaspoon peanut oil
1 hamburger bun (about 2 ounces), split in half


For the relish, combine all the ingredients in a bowl. Cover and refrigerate until needed.

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.

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.

Meanwhile, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon some relish into the centers and serve.


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