- 4
Ingredients
- For the Honey Mustard:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- For the Jalapeño Slaw:
- 2 tablespoons finely chopped pickled jalapeños
- 2 tablespoons pickled jalapeño pickling liquid
- 2 tablespoons thinly sliced red cabbage
- 1 teaspoon chopped cilantro
- Kosher salt, to taste
- For the Hot Dogs:
- 4 potato hot dog rolls, toasted
- 1/2 cup grated Monterey Jack cheese
- 4 grilled hot dogs
- 12 fried pickle chips
- Pickle Chips:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon ground coriander
- Pinch cayenne
- 1 large egg
- 1 1/2 cups lager beer
- Vegetable oil, for frying
- 8 large dill pickles, sliced 1/4 inch thick
Preparation
Step 1
1. Make the honey mustard: In a small bowl, mix together the Dijon and honey until smooth.
2. Make the jalapeño slaw: In another bowl, toss the pickled jalapeños, pickling liquid, red cabbage, cilantro and salt to incorporate. Let sit for 10 minutes.
3. Assemble the hot dogs: On each freshly toasted bun, sprinkle 2 tablespoons of Monterey Jack cheese on the bottom, then top each with a hot dog straight from the grill. Drizzle a squiggle of honey mustard down the center of each hot dog, spoon the jalapeño slaw on one side and place 3 fried pickles on the other, then serve
Pickle Chips:
1. In a medium bowl, whisk together the flour, baking powder, salt, coriander and cayenne. Mix in the egg followed by the beer to form a smooth batter.
2. In a 4-quart Dutch oven, heat 2 inches of vegetable oil to 375º and line a plate with paper towels. Working in batches, dip the pickle slices into the batter, then slowly drop into the oil. Cook until golden brown, 2 to 3 minutes. Using a
slotted spoon, transfer the pickle chips to the prepared plate to drain. Immediately season with kosher salt. Transfer to a platter and serve.