I’ve been slacking here lately. I know. Part of it is because we’ve been busy, and part of it is because I have so many garden veggies that I’m just making the same summer veggie staples over and over and not venturing out to anything new. Lots of tomato sauces, zucchini gratins, grilled veggies and salads. When it comes to summer veggies, it seems the simpler the better, but simple doesn’t require fun recipes. The other night we fried some of our fresh garden potatoes in duck fat and they were the best thing ever.
We spent the 4th of July weekend in San Francisco and Sonoma wine country with some close friends who flew out West to visit us! As per usual in San Fran, we did lots of walking, lots of touristy things and ate and drank plenty of delicious things.
We spent one night and day in Sonoma. It was our first time visiting so we took a wine tour (having a driver = awesome) and went to several different wineries (5…6…? I lost count at some point). It was actually a little bit too long a day, but still fun nonetheless.
We hit up one of Guy Fieri’s restaurants, Johnny Garlic’s, for dinner that night and it was a total letdown. I had high hopes (because he makes the best looking food on TV), but it wasn’t much more exciting (or better) than a Chili’s.
Today we’re talking hot dogs, which are normally the farthest thing possible from garden fresh. But these particular dogs managed to incorporate my garden cucumbers and jalapenos… and a few other unique goodies!
A bahn mi is a Vietnamese sandwich that typically consists of some meat, topped with cucumber, cilantro and pickled carrots, plus different kinds of chiles or spicy sauces. I’ve seen the idea to use a hot dog as the meat several places, like here and here. I decided to take my favorite ideas from a few different recipes and put them all together!
- - ¼ cup mayonnaise
- - ¼ cup Sriracha sauce
- - 3 carrots, shredded
- - 2 tbsp apple cider vinegar
- - 1 tsp sugar
- - 1 cucumber, halved, seeded and thinly sliced
- - 2 jalapenos, thinly sliced
- - ¼ cup roughly chopped cilantro
- - ¼ cup roasted peanuts, roughly chopped
- - 8 hot dogs
- - 8 hot dog buns
- In a small bowl, combine mayo and Sriracha. Set aside.
- In another bowl, combine shredded carrots, apple cider vinegar and sugar. Toss together and let sit 10-15 minutes.
- Cook hot dogs and toast buns.
- To assemble, top hot dogs with Sriracha mayo, carrots, cucumbers, jalapenos, cilantro and peanuts.
These were so yummy. They were inspired by a random hot dog craving and the realization that I hadn’t had one since last summer. These may seem like a strange combination of flavors, but it really works. I love the idea of gourmet hot dogs… it makes them feel like such a special dinner!