Los Angeles – Executive Plant-based Dodger Dog
Serves 1 | Crafted with Signature Stadium Dog Plant-Based Hot Dogs
ABOUT THE FLAVOR ORIGIN
This LA-inspired ballpark dog is grilled and topped with truffle mustard and cucumber relish, bringing unique flavor and smokiness to the classic ballpark taste we love. It pairs perfectly with a cold beer, peanuts and a Dodgers game!
1 Field Roast Signature Stadium Dog
1 oz. Cognac
1tbsp Truffle Mustard
1 Hot Dog Bun
For the relish:
½ English cucumber peeled and deseeded
¼ cup diced white onion
1tsp minced garlic
¼ cup white wine vinegar
2 tsp sugar
½ tsp sea salt
1 tsp toasted coriander seeds
½ tsp toasted mustard seeds
1 tbsp water
In a heat safe jar or small bowl, combine cucumber, onion, coriander seeds, mustard seeds and garlic. In a saucepan over medium heat, add the vinegar, water, salt and sugar. Whisk until sugar and salt are fully dissolved. Remove from heat, and pour the hot liquid over the cucumber mixture. Cover and let sit for one hour, then move to the fridge.
On a grill over medium heat, cook the Stadium Dog for 2-3 mins, turning regularly to prevent burning. Remove the dog from the grill and brush with cognac, then return to the grill over open flame, so that the alcohol on the surface of the dog catches fire. Allow the alcohol to burn off (3-4 seconds) then move the dog to a warm hot dog bun.
Top the hot dog with relish and truffle mustard, then serve.