Wednesday, July 11, 2012

Argentine Hot Dogs (with chimichurri, pickled red onions, marinated queso fresco, and chorizo)

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!

The Chimichurri:
  • 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
 Combine the first six ingredients in a food processor; pulse to pesto-like consistency. Season to taste with salt. Fold in peppers and carrot. Set aside. Can be made several hours ahead. Cover and chill. Take out of refrigerator 1 hour before serving.

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
Place the sliced onions in a bowl and add the vinegar. Add a good drizzle of agave nectar (or you can use honey or sugar) and season with a little salt. Stir to combine. Taste and add more sweetener if needed. Cover and refrigerate overnight.

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
Combine the marinated queso fresco ingredients. Cover and refrigerate overnight.

The Chorizo:
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.

To Assemble:
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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