Curly Dogs with Pickle Relish by Jacques Pépin

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FEATURED RECIPE
Episode 7: Jacques Pépin

Curly Dogs with Pickle Relish

From Jacques Pépin's A Grandfather's Lessons: In the Kitchen with Shorey: "This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and I had fun preparing them in unconventional ways: sliced in a stew with beans or in soups, in salads with a mustard sauce, or with cabbage. I do not remember exactly how we invented the “curly dog.” It involved cutting the hot dogs in such a way that they curled as they cooked. Each dog is cut halfway through lengthwise and then with about 12 crosswise slits, so when it cooks in a skillet, it curls into a “dented” wheel. I knew Shorey would enjoy making curly dogs with me. 

The relish I serve with the dogs is a bit tart and uses dill pickles because Shorey loves it that way. I like pork and beef hot dogs, but any hot dogs will do. Only one hamburger bun is used for both the hot dogs, half a bun for each curly dog to sit on, and the centers are filled with the relish." 

  • 1 hamburger bun (about 2 ounces

  • 1 teaspoon peanut oil 

  • 2 hot dogs ), split in half 

  • About ½ cup Pickle Relish (recipe follows) 

Directions

1. 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 an inch apart and cutting about halfway through the meat; you should have about 12 cuts on each hot dog. 

2. 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. 

3. Meanwhile, toast the bun until it is crusty. 

4. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve. 

 
Pickle Relish

Makes about 1 cup; enough for 4 hot dogs 

  • 1 dill pickle, cut into ¼-inch dice (about ¼ cup) 

  • ¼ cup coarsely chopped mild onion, such as Vidalia or Maui 

  • ¼ cup diced (¼-inch) tomato 

  • 2 tablespoons sliced scallion 

  • 1 tablespoon ketchup 

  • 1 teaspoon hot chili sauce, such as Sriracha 

  • ¼ teaspoon salt 

  • ¼ teaspoon sugar 

Directions

Combine all the ingredients in a bowl. Cover and refrigerate until needed. 

To see how it’s done, go to www.surlatable.com/jacquespepin. 


“My favorite junk food is either Swedish Fish or packaged macaroni and cheese.”
— Shorey

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Excerpted from A Grandfather's Lessons: In the Kitchen with Shorey Copyright © 2017 by Jacques Pepin.
Used with permission of houghton mifflin harcourt, New York.  All rights reserved.