Cooking Class with Chef Ivan Flowers Lesson 36 – Hot Dogs

Last week I taught you how to make Esquite. This week, I thought I would continue on the summer foods theme and I would teach you about hot dogs. Growing up in New York, summer meant a trip to Coney Island and a stop at Nathan’s. I can still taste that first garlicky bite. There was the snap of the casing, the rush of flavor from the yellow mustard and that finish of vinegar from the sauerkraut. Every summer to this day, I yearn for a Nathan’s dog. Well, you may not be able to get a Nathan’s, but you can create some pretty spectacular hot dogs to serve to your friends and family. In this class I will not only teach you how to perfectly cook a hot dog, but also some new ways to serve this summer time favorite.

First, I want to talk about the dog itself. You can get a dog in a natural casing or one that is man-made. I prefer a natural casing because it provides such satisfying snap when you bite into the dog. The collagen used for the man-made kind simply does not have that same bite. As far as what the dog is made of, I prefer an all-beef hot dog. But you can choose any combination of beef and pork that you like best.

Now, once you have chosen your dog, there is the question about how to cook it. I think the absolute best way to cook a hot dog is on a flat griddle or in a frying pan. Why? Because it helps to enhance that snap I was talking about earlier. As it is griddled, the casing slightly crisps and the meat steams. This creates a perfectly cooked hot dog. To cook a dog you can use a little spray oil or no oil at all. Heat your griddle or frying pan over medium-low heat until it is hot. You will cook each dog about eight minutes, rolling it on the griddle so it cooks evenly.

Once the dog is cooked, you are going to need a bun. I like the old-fashioned, soft white hot dog buns. I like them un-toasted and un-steamed because that super soft bun is such a nice contrast to the griddled dog. But feel free to steam or toast your buns.

Okay, now that you have the basics, let’s have some fun. Unless otherwise specified, all of the following recipes are for one hot dog. If you want to make more, simply increase the amounts of the ingredients.

The first hot dog is the Weekend in Vermont. For this you will need: shredded cheddar cheese, bacon crumbles, caramelized onions, pure maple syrup and spicy mustard.

To caramelize onions, you thinly slice a white onion and place in a sauté pan with a tablespoon of unsalted butter. You cook them over low heat until they are light brown. This cooking method makes the onions incredibly sweet.

You will also be making maple spiced mustard. For that, combine the maple syrup with the spicy mustard in a 3 to 1 ratio (mustard to syrup). You can make this a couple days ahead and leave it in the fridge until you are ready to make the dogs. For this dog, smear the maple mustard over the bun; add the dog and then top with the onions, bacon and cheddar. The sweetness of the onions, the salt from the bacon and the creaminess from the cheddar combine with that maple mustard to create a heavenly symphony of flavors.

The next dog is the Brooklyn Boy. For this you will need: cole slaw, yellow mustard, thin cut French fries, granulated garlic, salt and pepper. Smear the bun with yellow mustard; add the dog, top with the cole slaw and the fries. Finally, sprinkle with granulated garlic, salt and pepper. I love the cold, sweetness of the slaw against the hot, garlicky fries.

Another dog is the Al Capucci, named after my late uncle. For this you will need: minced roasted red peppers (buy them already roasted in a jar), one tablespoon canola oil, Parmesan cheese, minced cherry peppers, Prosciutto (you can substitute thin sliced ham if you would like) and cooked sweet Italian sausage sliced thinly.

In a sauté pan over medium heat add the canola oil. Add in the red peppers, the cherry peppers, the Prosciutto and the Italian sausage. Cook together until the ingredients are warm. Then top the dog with them and finish with a sprinkle of Parmesan. The smokiness of the roasted peppers melds seamlessly with the fat from the Prosciutto and Italian sausage. The pop of vinegar from the cherry peppers provides just the right amount of acid to keep your taste buds jumping.

Finally, I must share the California Dreaming dog. For this you will need: mayonnaise, minced pickled jalapenos, diced roma tomato, avocado and shredded jack cheese. First combine the minced jalapeno into the mayonnaise in a 2 to 1 ratio (mayo to jalapeno). Thinly slice the avocado and sprinkle with salt and pepper. Spread the bun with the jalapeno mayonnaise and add the dog. Next line the bun with the thin slices of avocado, top with the jack cheese and tomato. This dog has all the flavors I have grown to love in California.

Now you have it, the path to perfectly cooked hot dogs and a variety of ways to serve them. Have fun with this and create some of your own signature dogs. As with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you'll never forget.

Check out last week's cooking lesson right here.

Chef Ivan Flowers brings 25 years of fine cuisine experience to Top of The Market, San Diego. Prior to becoming Executive Chef at Top of The Market, Chef Flowers owned Fournos restaurant in Sedona, Arizona, named a top 25 restaurant in Arizona. He was also Executive Chef at L’Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant. Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale's Royal Palms Resort and the Phoenician's Mary Elaine's and Different Pointe of View.

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