Last month I was going through starred posts in my Google Reader when I read this title out loud to Jon - "Argentine Hot Dogs with chimichurri, pickled red onions, marinated queso fresco, and chorizo." That immediately caught his attention and he said it sounded great. I agreed, so when I was making the menu for a casual Father's Day, I decided to make these.
The original recipe for these dogs was posted on a great blog, Oishii. I have made several recipes from Oishii and have never been disappointed, so I knew these would be great.
What I loved about this recipe was that everything could be made ahead of time, leaving you with only the dogs to grill when you are ready to eat. And what a way to bring your hot dogs up a level!
- 1/2 a bunch of parsley, chopped
- 1/4 cup olive oil
- Juice of 1 small lemon
- 1 TBS. red wine vinegar
- 1/4 tsp. red pepper flakes
- 1/4 tsp. crushed garlic
- 1/4 cup finely diced red and yellow peppers
- 2 tablespoons grated carrot
The Pickled Red Onions:
- 1/2 red onion, sliced
- 2 TBS. white wine vinegar (or champagne vinegar)
- agave nectar to taste
- Kosher salt to taste
The Marinated Queso Fresco:
- 4 ounces queso fresco, crumbled
- 2 tablespoons olive oil
- 1/4 teaspoon crushed garlic
- Zest from 1/2 lemon
- Salt, pepper to taste
1 link of chorizo is more than enough for 2 dogs. Crumble into a hot pan and cook until browned and cooked through. You want to make this as close to the time you are eating as possible.
2 grilled beef hot dogs
1 steak roll – cut in half lengthwise, with a slit cut into each half to form 2 hot dog “buns”
Lightly toast the buns on the grill, grill the hot dogs, and top with cooked, crumbled chorizo, chimichurri, pickled red onions, and marinated queso fresco.
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