Pooka Dawg Recipe
¼ lb. all beef frank topped with house-made pineapple relish, sumac pickled red onion, bacon bits and garlic Dijon mustard. Side of beans, mac salad or soup. (gf/vegan available)
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Ingredients
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Hot Dog and Toppings
House-made Pineapple Relish
Sumac Pickled Red Onion
Accompaniments (choose one)
Vegan / GF Substitutions (optional)
Method
Sumac Pickled Red Onion
Thinly slice the small red onion into rings or half-moons. Place slices in a small heatproof bowl or jar.
In a small saucepan or microwave-safe cup, combine white wine vinegar, water, sugar, salt and ground sumac. Warm briefly (about 20–30 seconds in microwave or until sugar dissolves) to help dissolve sugar and salt; do not boil.
Pour the warm pickling liquid over the sliced onions, pressing them down so they are submerged. Let sit at room temperature for at least 15 minutes. For stronger flavor, refrigerate 1–3 hours. Strain before using or serve with some pickling liquid.
House-made Pineapple Relish
Finely dice fresh pineapple (about 3 oz), red bell pepper and red onion so the relish is chunky but small enough to top a hot dog without falling off.
In a small bowl combine diced pineapple, red bell pepper, diced red onion, minced cilantro, lime juice, honey or agave, a pinch of salt and a pinch of black pepper.
Mix thoroughly and taste; adjust lime, salt or sweetener to balance sweet-tart flavor. Refrigerate at least 10 minutes to let flavors meld. Keep chilled until assembly.
Hot Dog and Assembly
If using bacon bits that are not cooked, cook and crumble bacon until crisp, then drain and cool. Alternatively use pre-cooked bacon bits or vegan bacon bits.
Cook the 1/4 lb all-beef frank: grill over medium-high heat for 6–8 minutes, turning frequently to get even browning; or pan-sear in a skillet with 1 tsp oil over medium-high heat for 6–8 minutes; or simmer briefly in water then finish on a hot skillet for 2–3 minutes for casing snap. If using vegan frank, follow package instructions (typically grill or pan-sear 4–6 minutes).
Warm the hot dog bun on the grill or in the oven for 1–2 minutes until lightly toasted but still soft. For gluten-free, use GF bun and warm similarly.
Spread garlic Dijon mustard along the inside of the warm bun (about 1 tablespoon). Place the cooked frank into the bun.
Spoon 2–3 tablespoons of pineapple relish over the frank, distributing evenly.
Sprinkle 2 tablespoons of bacon bits over the top.