One of my favorite high-low food items is a Kobe beef hot dog. I would never in a million years go into a specialty store and buy an over-priced package of these – despite having read The Jungle and Fast Food Nation, I still hold a white trash torch for Oscar Meyer and Nathan’s. So I have my mother to blame for my new age love of these weenies.
It must have been last summer that she discovered them. And it must have been while she was in the bathroom and I snuck a bite off of her lunch plate, that I discovered them too. Soon, Kobe hot dogs became our little lunchtime ritual. Every time I slathered mine with Heinz, I tried not to think about the fact that Kobe cows are gingerly massaged in Japan before they become beef, and in this case, before they are stuffed inside American hot dog casings, because it might seem like a waste of a deep tissue rub down. But I tell you, so worth it.
Anyhow, as I make my way down the blog bucket list, I had to pay tribute to the hot dog – especially since July 4th is around the corner, and some home cooks may be looking for a few corners to cut at the grill. In the spirit of the Kobe dogs, I wanted to do something a little bit un-American with this classic BBQ dish.
On one of my visits to LA, my Uncle and I hit up one of the Indian food trucks. He got some sort of Bollydog stuffed inside of a roti with chutney and such. It was pretty baller, though I can’t remember the specifics. In the spirit of this dog, I decided to slather my all-beef D’Artagnon franks with some curry mayo and top them with a sweet and spicy mango relish.
You can of course use any type of hot dog you want – trust me, I will judge you equally if you spend five dollars or fifty cents per weenie. But it’s great to have a few homemade flourishes to set your dogs apart at a BBQ, while still giving everyone an excuse to embrace their inner child and eat hot dogs for lunch. Though some of us clearly need no excuses.
I’m off to Martha’s Vineyard on Wednesday through the 4th. So you can expect plenty of these in my future, and perhaps just a few fancy hot dogs.
Bombay Hot Dogs with Mango Relish and Curried Mayo
- 1 jalapeno ribs and seeds removed
- 1 small shallot
- 1 clove garlic
- 1- inch peeled fresh ginger
- 1/4 cup cilantro leaves
- 1 large mango peeled and diced
- 1 lime juiced
- 2 teaspoons honey divided
- Sea salt
- 1/2 cup mayonnaise
- 1/2 teaspoon madras curry powder
- 4 beef hot dogs I buy D'Artagnan no-nitrate uncured
- 4 hot dog buns
In a small food processor, pulse the jalapeno, garlic, shallot, ginger, and cilantro until finely chopped. Add to medium mixing bowl and toss together with the mango, lime juice, 1 teaspoon honey, and 1/2 teaspoon salt. Set aside.
In a small mixing bowl, whisk together the mayo, curry, remaining honey, and 1/4 teaspoon salt.
Heat a charcoal grill or indoor grill pan to high. Grill the hot dog buns until golden brown, about 1 to 2 minutes. Grill the hot dogs until nicely charred, about 5 minutes total.
To serve, place each dog in a bun, slather with curry mayo and top with a few tablespoons of mango relish.