Parlour Dog Recipe

In a medium bowl combine mayonnaise, Greek yogurt, curry powder, Dijon mustard, apple cider vinegar, honey and lemon juice. Whisk until smooth.

Stir in the finely minced shallot, then season with salt and black pepper. Taste and adjust seasoning: add more curry powder for warmth, vinegar for tang, or honey for sweetness.

Cover and refrigerate at least 30 minutes so flavors meld. Can be made up to 48 hours ahead.

In a small bowl combine the finely chopped dill pickles, sweet pickle relish, finely diced red onion and chopped capers.

Add sugar and apple cider vinegar, stir to combine. Season with a little black pepper. Taste and adjust: add a pinch more sugar if too tart or a splash more vinegar if too sweet.

Cover and refrigerate for at least 15 minutes so flavors marry. Keeps well refrigerated for several days.

Separate the thinly sliced yellow onion into rings. Reserve about one-third of the rings raw for 'fresh onions' garnish.

For the fried onions, heat vegetable oil in a medium skillet or a wide pot over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of onion — it should sizzle immediately but not smoke.

In a shallow bowl mix flour, cornstarch, paprika, salt and black pepper. Toss the remaining two-thirds of onion rings in the flour mixture until evenly coated, shaking off excess.

Working in batches, fry the coated onion rings 1–2 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Fry remaining batches, maintaining oil temperature around 325–350°F (163–175°C).

When all rings are fried, while still warm, toss fried onions gently with half the sliced chives. Keep warm on a rack or briefly reheat in a 300°F (150°C) oven for 5 minutes if needed before assembly.

Prepare hot dogs: grill, pan-sear, or poach the all-beef hot dogs until heated through and browned slightly (about 5–7 minutes on a hot grill or skillet).

While the dogs cook, butter the inside surfaces of the buns and toast them on a skillet or grill cut-side down until golden, about 1–2 minutes.

Spread about 1 to 1 1/2 tablespoons of curry remoulade along the inside of each toasted bun.

Place a hot dog in each bun. Drizzle about 1/2 teaspoon yellow mustard over each dog (adjust to taste).

Spoon 1 heaping tablespoon of pickle relish over each hot dog.

Top each dog with a small handful (about 2–3 tbs) of fresh reserved onion rings and then a generous sprinkle (about 2 tbs) of fried onions.

Scatter remaining sliced chives over the finished dogs and add pickled jalapeños if using for heat.

Serve immediately while the fried onions are crisp and the hot dogs are hot.