Foxhollow Hot Dogs with Brussels Sprouts, Candied Onions .

Foxhollow Hot Dogs with Brussels Sprouts, Candied Onions .
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Title : Foxhollow Hot Dogs with Brussels Sprouts, Candied Onions .

PDF summary : hot dog experience one would have never imagined as a child. Gleaning from the creative ways. I've seen hot dogs reimagined, this recipe takes full .

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THE FARMER & THE FOODIE

Foxhollow Hot Dogs with Brussels Sprouts, Candied
Onions & Pickled dalapefio



It’s hard to improve upon a classic hot dog, especially when it is made of grass-fed beef. On its
own, this hot dog is wonderfully delicious, possessing a nostalgic quality only bestowed upon
certain food items. The hot dog is one of those childhood staples that never falls off our radar.

It will forever have a place in our lives, be it as the highlight of a backyard barbecue, the
requisite snack during a baseball game, or as a simple but vital comfort food. Foxhollow‘s hot
dogs are particularly addicting, needing nothing more than a bun and (in my world) a squeeze of
ketchup. If you look around, you’ll quickly notice that the hot dog has taken a bit of a gourmet
spin through various kitchens and food trucks, trying on different toppings for size, resulting in a
hot dog experience one would have never imagined as a child. Gleaning from the creative ways
I’ve seen hot dogs reimagined, this recipe takes full advantage of falls bounty, tossing freshly
shredded Brussels spouts, radicchio and carrots with a bright, vinegar based dressing. Onions
are cooked low and slow until they melt into sweet goodness and jalapefios are given a quick
pickle, adding spice and bite to this complete hot dog experience. Each element enhances the
grass-fed, all beef hot dogs crafted by the good people of Foxhollow Farm. So fire up the grill
and begin shredding the veggies... an all new hot dog experience is just a few easy steps away!

© 2016 Lindsey McClave .1


THE FARMER & THE FOODIE



To begin, let’s get the onions cooking. Warm a small sauté pan over medium heat and add one
tbs of olive oil. Thinly slice one large onion and place in the hot pan. Add one half tsp kosher
salt and one half tsp sugar. Toss to combine and cover. Cook over medium heat for five
minutes, toss well, recover, and reduce the heat to low. Continue to cook for thirty to forty
minutes until the onions have reduced and are silky and golden.



While the onions are cooking, prep the pickled jalapefios. Thinly slice two jalapefios and place
in a bowl. Put a small saucepan on the stove and add one quarter cup apple cider vinegar, one
quarter cup water, one half tsp kosher salt and one half tsp sugar. Bring to a boil and stir until
the salt and sugar have dissolved. Pour over the jalapefios and set aside, keeping at room
temperature, allowing the jalapefios to pickle for thirty minutes.

© 2016 Lindsey McClave .2


THE FARMER & THE FOODIE



Two toppings down, one more to go — the slaw! This slaw is vinegar based, which I preferred to
a mayonnaise base in this application so that the raw veggies could really shine through.
However, if you have a go-to slaw recipe it will workjust as well. Place the following ingredients

in a large bowl: one cup shredded radicchio, one and one half cups shredded Brussels sprouts
and one half cup shredded carrots.



In a separate bowl, combine the following: one half tsp minced garlic, one tbs dijon mustard,
three tbs apple cider vinegar, one half tsp kosher salt, one quarter tsp celery salt, one quarter
tsp freshly ground black pepper, one quarter tsp Sriracha and the juice from one half of a lemon.
Whisk together until smooth and then, while whisking, slowly add five tbs olive oil. Spoon three
tbs of the dressing over the slaw and toss to combine. Add one tbs freshly minced parsley and
mix well. Add additional dressing until the slaw is seasoned to your preference.

© 2016 Lindsey McClave .3


THE FARMER & THE FOODIE



Now that the toppings are all prepped and marinating, it’s time to cook the Foxhollow hot dogs!
Heat a grill pan over medium-high heat until very hot. Add one tsp of olive oil and warm
through. Cook the hot dogs for eight to ten minutes, rotating every two minutes or so, until the
hot dogs are seared on all sides.



© 2016 Lindsey McClave


THE FARMER & THE FOODIE

Place the hot dogs in toasted hot dog buns, top with the candied onions, slaw and pickled
jalapefios and serve.



Makes Six Hot Dogs
INSTRUCTIONS

- six Foxhollow Farm grass-fed beel hot dogs (approximately one pound)
- six hot dog buns, toasted

- Candied Onions

- one whole onion, thinly sliced

- one tbs olive oil

- one half tsp kosher salt

- one half tsp sugar

- Pickled Jalapefios

- two jalapefios, thinly sliced

- one quarter cup apple cider vinegar

- one quarter cup water

- one quarter tsp kosher salt

- one quarter tsp sugar

- Brussels Spout Slaw

- one cup shredded radicchio

- one and one half cup shredded Brussels sprouts
- one half cup shredded carrots

- one half tsp minced garlic

- one tbs dijon mustard

- three tbs apple cider vinegar

- one half tsp kosher salt

- one quarter tsp celery salt

- one quarter tsp freshly ground black pepper
- one quarter tsp sriracha

- the juice from one half of a lemon

© 2016 Lindsey McClave

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