After a heck of a late night in downtown Jacksonville, including too many adult beverages, a fantastic dinner at Kitchen on San Marco, and some freakishly fun action watching The Rocky Horror Picture Show at 1904 Music Hall, I DO NOT want to go to the grocery store, or even move from this couch. I’m even too lazy to drive-thru right now.
The question then is, what do I make with what I have on hand? In scouring the kitchen, I realize it isn’t much; carrots, one lonely purple onion, some hot dog buns, Grillman’s hot dogs (I don’t normally love hot dogs, but these are amazing!), cilantro and a few assorted condiments. Sad, isn’t it….?
But wait! A recipe comes to mind! Vinegar….salt….sugar….siracha…sweet pepper relish….mayonnaise….let’s make –
Banh Mi Hot Dogs
First, we need to pickle the carrots and onion for a sweet and sour topping.
Pickled Carrots and Onions
- 1 purple onion
- 2 carrots
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 cup of water
- Slice the onion very thinly, then cut the slices in half to make half moon strips.
- Peel the carrots with a vegetable peeler to make long, thin strips.
- Mix the apple cider vinegar, sugar and salt together. Then stir in the water.
- Submerse the carrots and onion in the pickling liquid and let it sit for a while, at least an hour.
(Whew! That was hard work. Go sit back on the couch, or take a nap, while you wait for the pickle process.)
Next, we need to cook the hot dogs and assemble the bahn mi.
Banh Mi Hot Dogs
- 4 GRILLMAN’s hot dogs (I guess you could use a different kind, but these are damn good, and they’re the only kind of hot dogs I’ll eat.)
- 2 tablespoons olive oil
- 4 hot dog buns
- Sweet pepper relish
- 4 tablespoons cilantro
- Pickled carrots and onions
- Heat the olive oil in a skillet over medium high heat.
- Cut your hot dogs in half. This allows them to get crispy, toasty brown.
- Place the hot dogs cut side down in the skillet. Leave them be for a few minutes until they are nice and toasty brown on the bottom, approximately 3 minutes.
- Flip the hot dogs over and continue to cook until heated through, about 2 more minutes.
- Set the skillet aside with the hot dogs in it to keep them warm.
- Toast your hot dog buns in the over, under the broiler, until they are just beginning to get golden. Watch them, don’t walk away. This only takes a few minutes.
- Slather up your buns with mayo, and 1 tablespoon of pepper relish.
- Put your hot dogs in the buns.
- Top each with pickled carrots and onions, and 1 tablespoon of cilantro.
- Drizzle some siracha on top, to taste.
Sweet, salty, sour, savory, spicy….delicious!
(Bonus: these are quite possibly my best hangover cure yet!)
Want a bite?