Photo: Victor Protasio
Claudette Zepeda’s Bacon Crunch Hot Dogs With Scallion Crema
2 cups plus 2 Tbsp. canola oil, divided
2 large shallots, very thinly sliced
4 garlic cloves, very thinly sliced
2 Tbsp. crushed red pepper
8 crisp-cooked bacon slices, crumbled
1 large [8-oz.] tomato, chopped
1 small [7-oz.] yellow onion, chopped
½ cup finely chopped fresh cilantro
½ cup fresh lime juice (from 4 limes)
¼ cup soy sauce
1 small serrano chile, finely chopped
1 bunch scallions (about 8 scallions)
1 tsp. kosher salt
1 cup crème fraîche
8 hot dogs
8 brioche hot dog buns, toasted
1.Heat 2 cups oil in a small saucepan over medium high. Carefully add shallots to hot oil; cook, stirring occasionally, until browned and crispy, about 4 minutes. Remove with a slotted spoon, and transfer to a paper-towel-lined plate. Carefully add sliced garlic to hot oil, and cook, stirring occasionally, until crispy, 2 to 3 minutes. Transfer to plate with shallots. Add crushed red pepper to oil, and immediately remove pan from heat. Let red pepper steep 15 minutes; strain red pepper, reserving flavored oil for another use. Stir together shallots, garlic, red pepper and crumbled bacon in a small bowl. Set aside.
2.Stir together tomato, onion, cilantro, lime juice, soy sauce and serrano in a medium bowl. Set aside.
3.Preheat grill to medium high (400° to 450°). Toss together scallions, salt and 2 tablespoons oil in a bowl. Place scallions on oiled grates; grill, uncovered, until charred, 3 to 5 minutes per side. Let cool completely. Finely chop scallions, and stir into crème fraîche in a bowl. Set aside.
4.Place hot dogs on oiled grates; grill, uncovered, until grill marks form, about 5 minutes per side. Place hot dogs on buns; top with scallion crema, pico de gallo and bacon crunch. Serve immediately.
Serves:8
Active time:45 minutes
Total time:1 hour, 10 minutes
source: people.com
