BLT Hot Dogs with Caraway Remoulade

I do not pride myself on being ahead of culinary trends, or even knowing when one has come and gone. However, I read enough food magazines and go out to eat enough to realize that we really are seeing a trend of casual/street food turned gourmet. Restaurants serve gourmet $20 burgers with fois gras, hot spots are touting fancy wood-fired pizzas wearing brussels spouts and pistachios and taco joints are serving up the traditional Mexican fare stuffed with braised short ribs and kimchi. But one of the most fascinating trendy spots I have seen is a restaurant downtown that showcases what a dressed up hot dog can really do. And this place really does the job – a turducken dog, a croque monsieur with ham and bechamel, and a Chevy Chase complete with pretzels and beer cheese.

At first I was skeptical – that is until I actually had one of these exhibitions of gourmet picnic food. Who knew a hot dog could be so multi-dimensional. And, as a home cook, it has opened my eyes to what “dressed up casual food” I could make on an average weeknight.

So, when I saw a recipe for a BLT hot dog with caraway remoulade in my Food and Wine magazine, I thought why not? It is quick (easy for a weeknight), cheap (how much can all beef dogs really be?) and completely unique (not sure who decided to put bacon on a hot dog, but that person should win a Pulitzer Prize).

I cannot rave enough about this super simple recipe that tasted exactly like a BLT (but a bit better, to be honest!). The lettuce mixed in the homemade remoulade really makes the dish, so make sure to get a bite of it along with the dog, tomatoes and bacon.

This is surely going in my recipe book not only for an easy weeknight standby, but also to really mix up my next grill out. Who said picnic food can’t be a little fancy?

BLT HOT DOGS WITH CARAWAY REMOULADE
Serves 8

1/2 cup mayonnaise
1 tablespoon minced shallot
2 teaspoons chopped capers
1 tablespoon chopped dill pickle
1 tablespoon caraway seeds, toasted
8 hot dogs, cooked
8 hot dog buns, toasted
8 slices of crisp, cooked applewood-smoked bacon
1 cup chopped tomatoes
4 cups shredded iceberg lettuce
1/3 cup small basil leaves

In a medium bowl, whisk the mayonnaise with the shallot, capers, pickle and toasted caraway seeds.

Put the cooked hot dogs in the buns; top with the bacon and tomatoes. Toss the lettuce and basil with some of the caraway remoulade. Top the dogs with the slaw. Serve any remaining remoulade on the side.

Thai Turkey Burgers

I love Thai food. I love burgers. So, I thought this recipe could be a good one when I came across it. As you know, I am a stickler for adding moisture to turkey burgers so they do not dry out, and this recipe has a great paste of shallot, cilantro, ginger, jalapeno and fish sauce. The fish sauce really gives it great moisture – then the spicy mayo gives another great element.

Instead of Sriracha I used a sweet spicy sauce (called sweet chili sauce) so I would recommend using whatever Asian sauce you have, really!

I made this with an Asian slaw I came up with on a whim. I just took a bag of pre-cut slaw and added a dose of the sweet/hot Asian mayo to it along with some cilantro and ground peanuts. Tasted great!

We will be making this one again. It is a great twist on burgers (and is healthier than beef!). Thanks to Food & Wine for this great recipe!

THAI TURKEY BURGERS
4 Servings

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving

In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.

Ham, Gruyere and Shallot Pizza

Pizzas really are so much fun to make at home, and there are so many different kinds to suit your mood. This particular recipe came from Real Simple and the moment we tasted it, we knew it was a winner.

I was a bit unsure about the thyme, since I don’t typically think of it as a pizza herb like basil or oregano, but it really works. Don’t forget the cornmeal on the bottom of the pan – gives the pizza that crunchy bottom of the crust you get at restaurants.

HAM, GRUYERE AND SHALLOT PIZZA
Serves 6

cornmeal for the pan
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 shallots, cut into thin rings and separated
12 sprigs fresh thyme
kosher salt and black pepper
1/2 pound thinly sliced deli ham
1/2 cup grated Gruyere or Swiss cheese (2 ounces)

Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle (or rectangle on jelly roll pan) and place on the prepared baking sheet.

Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.

Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.