What's for dinner: Ecuadorian Street Dog


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Ecuadorian Street Dog

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Grilling season is (finally!) upon us, which means you’ve probably been thinking a lot of about hot dogs -- they’re the most popular food for backyard grill meisters in the U.S. Up the ante with these South American-style hot dogs. They’re on the spicy side, not to mention a bit messy, but the taste is awesome.  Ketchup and mustard will suddenly seem on-so-boring.

Salsa verde, homemade or jarred

Spicy Aji Sauce (recipe follows)

4 all-beef hot dogs

5 cloves garlic, crushed

Handful chopped onions

Handful chopped tomatoes

Dash of hot sauce

4 classic hot dog buns

Ketchup 

Mayonnaise

Yellow mustard

Chopped cilantro leaves

Make salsa verde and aji sauce.

Place hot dogs in a saucepan and add enough water to cover. Add crushed garlic cloves, chopped onion and tomato and hot sauce, and bring water to a simmer. Cook hot dogs for 8 to 10 minutes, or until they reach an internal temperature of 160 degrees. Alternatively, grill or pan-fry hot dogs until brown and crispy, 3 to 4 minutes per side.

Place dogs in buns and top with a line each of ketchup, mayonnaise and mustard. Add a couple of spoonfuls of salsa verde and aji sauce. Sprinkle with chopped cilantro.

Serves 4.

-- Adapted from “Haute Dogs” by Russell Van Kraayenburg (Quirk; April 29, 2014; $22.95)

Spicy Aji Sauce

4 green chiles, such as jalapenos

3 green onions, white and light green parts only, chopped

1/2 white onion, chopped

Leaves from 1 small bunch cilantro

Juice 1 lime

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Combine all ingredients in a food processor and puree until smooth. Store in an airtight container in the refrigerator for up to a week.

For more hot dog recipes, as well as a few fresh takes on traditional sides for your Memorial Day cookout, check out Thursday’s Food & Flavor or www.post-gazette.com/food. 


gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

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