Danish-Style Hot Dogs with Curry Rémoulade
Bold toppings, big flavor, seriously good dogs
- Eggs
- Wheat
Our limited-time Haute Dog series features dressed-up versions of the classic hot dog. These Danish-inspired dogs get the gourmet treatment with tangy curry rémoulade and quick-pickled dilly cucumbers. The creamy sauce combines mayo, Dijon, curry powder, and chopped pickle for complex flavor, while the dilly cukes (pickled in the microwave!) add bright, acidic crunch. The Topped with crispy onions and served in soft buns, these dogs are really something special.
Ingredients
1 unit
Sliced Dill Pickle
12 unit
All-Natural Beef Hot Dogs
5 teaspoon
White Wine Vinegar
1 tablespoon
Curry Powder
2 unit
Mini Cucumber
2 unit
Ketchup
6 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Crispy Fried Onions
(Contains: Wheat)
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
¼ ounce
Dill
1 unit
Shallot
6 unit
Hot Dog Buns
(Contains: Wheat)
Not included in your delivery
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and halve cucumbers lengthwise; slice crosswise into ¼-inch-thick half-moons. Pick and roughly chop fronds from dill. Finely chop half the sliced pickle (all for 4 servings). Finely chop parsley. Halve, peel, and mince shallot.
In a medium microwave-safe bowl, toss cucumbers with as much dill as you prefer, vinegar, ¼ tsp sugar (½ tsp for 4 servings), salt, and pepper. Tightly cover with plastic wrap and microwave until lightly pickled, 30-45 seconds.
Remove plastic wrap and set cukes aside until ready to serve.
In a second medium bowl, combine chopped pickle, parsley, mayonnaise, mustard, half the curry powder (all for 4 servings), and as much shallot as you like.
Season with salt and pepper to taste.
Cook hot dogs until warmed through. TIP: We pan-seared ours with a drizzle of oil over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, you can microwave or boil.
Divide hot dogs between buns. Top with curry rémoulade, ketchup, dilly cukes (draining first), and crispy fried onions. Serve.
