Grand Final weekend is almost upon us.
Together with Bad Frankie owner Seb Costello and chef Daniel Dobra (ex-St Ali, The Beaufort) we’ve brought you thermos-appropriate recipes such as Cowboy Chilli Cheese Nachos and a Fitzroy Fondue. But Dobra and Costello have saved the best for last – thermos hot dogs.
“[When watching] the Grand Final you don’t have time to go get food, a beer or even go to the loo. So why not make some super-tasty hotties in your seat,” says Costello. “When I first took hotties to a game I looked around and the eight people sitting around me looked and said ‘bloody good idea son’.”
“This recipe came from my recent trip to the States,” says Dobra. “While watching the New York Jets get absolutely pumped by the New Orleans Saints I thought about creating footy hot dogs NYC-style. They’re flavour-packed with a tangy punch like Big Mac sauce … but way better.”
Coney Island Hot Dogs
Preparation time: 20 minutes
Ingredients for Coney Island mustard:
45g onion, chopped
1 tbsp parsley, chopped
½ tsp salt
1 tsp sugar
80g dill pickle, chopped
75ml yellow mustard
1½ tbsp paprika
¼ tbsp garlic powder
½ tbsp tumeric powder
½ tbsp onion powder
200ml Kewpie mayo
Ingredients for hot dogs:
8 soft hot dog rolls
8 American all-beef hot dogs
Combine all ingredients for the Coney Island mustard and store in a spill-proof container.
Boil water and pre-heat a thermos.
Boil your hot dogs then drain water from your thermos and add the cooked dogs to warmed thermos.
To serve, add one hot dog to a buttered roll then top with Coney Island mustard.