Wagyu Glizzy Recipe

Finely chop the dill pickles into small uniform dice (about 1/8–1/4 inch). Place in a medium bowl.

Add the minced shallot, capers, and chopped fresh dill to the pickles and stir to combine.

Whisk together the white wine vinegar, sugar, sea salt, and black pepper in a small cup until sugar dissolves; pour over the pickle mixture and mix well.

Taste and adjust seasoning—add a little more vinegar or sugar if you want brighter or sweeter relish. Let sit at least 15 minutes at room temperature (or refrigerate up to 2 hours) to allow flavors to meld.

In a small bowl, combine mayonnaise, ketchup, and prepared horseradish. Whisk until smooth and homogenous.

Add white wine vinegar, lemon juice, grated garlic, truffle oil, smoked paprika, black pepper, and sea salt. Whisk again and taste.

Adjust balance: add more truffle oil for earthiness (a few drops at a time), more horseradish for heat, or more vinegar for brightness. Chill in the refrigerator for 15–30 minutes to let flavors marry.

Preheat a skillet or griddle over medium-high heat. If using a grill, preheat to medium-high.

Butter the inside of each hot dog bun lightly (about 1/2 tbs per bun) and toast face-down in the skillet or on the grill until golden brown, 1–2 minutes. Remove and keep warm.

Score the wagyu hot dogs lightly in a shallow diagonal pattern (optional, helps browning). Place the hot dogs on the hot skillet or grill and cook, turning occasionally, until nicely browned and heated through, about 6–8 minutes depending on thickness. Internal temperature should reach at least 160°F (71°C).

During the last 1 minute of cooking, place a slice (1 oz) of comté cheese on each hot dog to gently melt; cover the skillet or tent with foil if needed to aid melting.

Spread about 1 to 1.5 tbs of the truffle Russian aioli inside each toasted bun.

Place the cooked wagyu hot dog with melted comté into each bun.

Spoon 1.5 to 2 tbs of the dill pickle relish on top of each hot dog, distributing evenly.

Finish with a light drizzle (optional) of extra truffle oil or a crack of black pepper to taste. Serve immediately while hot.