A true American Classic: The Chicago Hot Dog – with a Napa Valley-inspired twist!
For Hot Dog
4 ea. 5-Dot Ranch Hot Dogs (all beef hot dog recommended)
2 each vine ripe tomato, sliced in half
4 ea pretzel bun
1 cup arugula
32 pc pickled ramps (ingredients/recipe below)
4 Tbsp picked mustard seed (ingredients/recipe below)
1/2 cup Round Pond Cabernet-Merlot Red Wine Vinegar
1 cup white wine vinegar
1/2 cup sugar
1 1/4 tsp salt
1 tsp coriander seed
1/2 tsp fennel seed
1/4 tsp black peppercorn
3 sprigs thyme
6 oz. ramps, clan & trimmed
2 cups water
Pickled Mustard Seed
1/2 cup yellow mustard
1/2 cup brown mustard
3/4 cup apple cider vinegar
3/4 cup champagne vinegar
1 tsp salt
For the pickled ramps, combine all ingredients except ramps in a pot and bring to a boil. Place ramps in a baking dish and arrange evenly. Pour boiling liquid over the ramps and let cool completely.
For the mustard, place all ingredients in a pot and cook on medium heat until almost all of the liquid has cooked away.
Place grilled hot dogs into each pretzel bun. Fan our sliced tomatoes in between one side of the hot dog and bun. Pull ramps out of the cool liquid and place on top of the hot dog, allowing some drippings to absorb into the bun. Next, sprinkle mustard seeds and arugula on top. Your Napa-Style Hot Dogs are ready to enjoy!