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Slaw Dog

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Ingredients

Slaw Dog

1 all-beef hot dog

1 hot dog bun

Ball park mustard

Chopped white onion

2 tablespoons Chili Bun Chili (recipe follows)

2 tablespoons Slaw Dog Slaw (recipe follows)

Hot sauce to taste

Chili Bun Chili

1 cup flat beer or water

1 pound lean ground beef

1 clove garlic, minced

1 teaspoon salt

6 saltine crackers, finely crushed (1/8 cup cracker meal)

1 tablespoon tomato paste

2 teaspoons New Mexico ground red chile, or cayenne

1 teaspoon cumin

¼ teaspoon cinnamon

Slaw Dog Slaw

3 cups finely chopped cabbage

¼ teaspoon salt

freshly ground black pepper

¼ cup mayonnaise

2 teaspoons buttermilk (or milk)

Directions

Chili Bun Chili

  1. Put the beer and ground beef in an unheated medium saucepan. Use your fingers to gently break apart beef by rubbing pieces lightly until it makes a slurry with the liquid. You don’t want chunks or lumps.
  2. Stir in garlic, salt and cracker crumbs and place over medium high heat. Bring mixture to a boil, stirring as you do to keep it from sticking to the bottom of pot.
  3. Turn heat to medium low and cook mixture, stirring frequently to prevent sticking. Cook until liquid has largely evaporated. The chili should be a finely grained aggregate that holds its shape on the spoon.
  4. Stir in tomato paste to incorporate. Remove from heat and stir in the spices. Cover and let sit for 5 minutes before serving.

Slaw Dog Slaw

  1. In a medium bowl, season cabbage with salt and pepper to taste (more is better).
  2. Thin the mayonnaise with buttermilk and mix well with cabbage.

To assemble

  1. Heat hotdog by submerging in boiling water for 5 minutes.
  2. While waiting, paint the inside of the hot dog bun with yellow mustard, and if you want onion, sprinkle in to taste.
  3. When dog is ready, drain and pat dry. Place in bun and cover first with chili sauce, then add slaw. Pass hot sauce on side.

Chef’s Note: I like Hefeweizen, so I pour out the cup of beer to go flat and then drink the rest. The citrus and coriander notes in the Hefeweizen probably don’t survive the slow simmer, but I like to think they do. You can use any light flavored beer, but not a stout or porter. Cheap beer is traditional.

 

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