Jalapeno Chip Hot Dog + Pineapple Kimchi

Chef and co-owner of The Lexington, Jack Riebel, kicks up the regular festival favorite food up a notch.  He transforms the good ol’ hotdog into a must have for Grand Old Day.

Ingredients

Skinless all beef hotdog (Hebrew National or Hormel Ballpark)
Thin slice bacon (Hormel Black Label)
Split Top Hot Dog Buns
Kewpie Mayo (Japanese Sweet Mayo)
Yellow Mustard
Cilantro
Japaleno Potato Chips

Pineapple Kimchi

1 small head of Napa cabbage
2 T Hawaiian Red Salt or Kosher Salt
1/2 c + 2 T sugar
1/2 c Korean chile powder
4 T fresh ginger, minced
10 cloves garlic – minced
2 T soy sauce
1/4 c Vietnamese Fish Sauce
1 bunch scallions, cut into 1 inch pieces
1 whole pineapple diced

Directions

Cut cabbage into thin 3/8″ wide strips

Mix with salt and 2 T sugar

Let stand overnight

Combine 1/2 c sugar, garlic, ginger, chile powder, fish sauce and soy sauce – blend and add water if necessary

Stir into scallions and pineapple

Drain cabbage, add scallions and pineapple mix and let sit for 24 hours

Wrap hot dogs in bacon and cook over indirect heat (can be on the grill, or fried in a pan or roasted in a 350 oven) until bacon is crisp

Put in split top buns

Garnish with Kewpie Mayo, Mustard,

Top with Pineapple Kimchi

Cilantro Sprigs and Crushed Jalapeno Chips

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