Chef Adam Gertler from the Food Network stops by Good Day promote the new Dog Haus Biergarten in Richardson. He's a consulting chef at the gourmet hot dog shop.
Old Town Dog
4 hot dogs
4 slices bacon
4 Hawaiian hot dog buns (made from 3 attached Hawaiian rolls each)sliced 2/3 down the middle
¼ c butter(softened)
2 cups diced onions
¼ c butter
½ c pickled jalapeños (recipe follows)
¼ c Cotija cheese
½ c chipotle aioli (recipe follows)
¼ c chipotle peppers in adobo
1/2 c mayonnaise
2 cloves garlic
1½ T lime juice
Combine all ingredients in food processor and process until smooth. Transfer to squeeze bottle for use.
4 jalapeños, sliced
2 cloves garlic, sliced
1 bay leaf
½ c cider vinegar
1/3 c water
2 tsp kosher salt
Bring all ingredients except chilies and garlic to a boil. Pour hot liquid over chilies and garlic. Allow chilies to sit overnight at room temperature. Remove bay leaf
Cook onions over medium heat with ¼ c butter for 45 minutes or until deep golden brown, jammy and sweet. Stir often. Season with salt and pepper.
Wrap each slice of bacon around a hot dog.
Grill hot dogs over medium heat on grill or in a frying pan(bacon seam side down) until 160° internal temperature is reached and bacon is well browned and crispy.
Spread bread butter on the sliced side of buns and toast over medium-high heat
Place hot dog in the bun. Top with caramelized onions and pickled jalapeños.
Squeeze on chipotle aioli back and forth across the dog.
Top each dog with 1T Cotija cheese.