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Celebrity Chef Adam Gertler shows you creative ways of making mouthwatering meat and vegetarian hotdogs.
INGREDIENTS:

CHIPOTLE AIOLI:

  • 2 ounces Chipotle in adobo
  • 2 Cups mayo

SPICY BASIL AIOLI:

  • Mayo 2 cups
  • Basil Leaves 2 ounces.
  • Serrano Peppers 1 ounce
  • Lemon Juice 1 teaspoon
  • Garlic Cloves (3)

Old Town & Sooo Veggie Dogs - Home & Family

DIRECTIONS:

OLD TOWN:

  1. Place a bacon wrapped hot dog in a three (2) King’s Hawaiian roll bun.
  2. Add one (1) ounce of Caramelized Onions.
  3. Add five (5) pickled jalapeños.
  4. Zig-zag 8 points of chipotle aioli (recipe follows).
  5. Sprinkle cotija cheese end to end.

FOR THE CHIPOTLE AIOLI:

Puree chipotle peppers with sauce in blender.

Fold chipotle puree into aioli.

Transfer to storage container. Label, lid, refrigerate.

Transfer excess into a squeeze bottle.


SOOO VEGGIE:

  1. Place a bacon wrapped hot dog in a three (2) King’s Hawaiian roll bun.
  2. Add one (1) ounce of Caramelized Onions.
  3. Add five (5) pickled jalapeños.
  4. Zig-zag 8 points of chipotle aioli (recipe follows).
  5. Sprinkle cotija cheese end to end.


FOR THE SPICY BASIL AIOLI:

  1. Wash and rinse the Basil and Serranos.
  2. Blend the Basil, Serranos, Lemon Juice and Garlic Cloves in the Robot Coupe until smooth.
  3. In a large mixing bowl, combine the blend with the mayonnaise and mix until fully joined.
  4. Wrap, label and refrigerate.

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