I’ve dedicated this week of blog entries to barbecue season—specifically, organic hot dogs, veggie dogs and bratwurst. As the weekend nears, I’d like to feature one last recipe from Chef Todd English of Olives restaurants. Author of The Olives Table, he recently worked with the Grain Foods Foundation to create the following signature sandwich recipe, which offers a new take on a traditional backyard favorite. All of the ingredients should be readily available at your local natural and organic food store.
“Bread is as essential to barbecue as the meat on the grill,” Chef English says. “Adding the right kind of bread, bun or roll enhances the taste of your barbecue creation.”
Hot Dogs With Whipped Black-Eyed Pea Spread, Relish and Mustard
- 2 cups plus 2 teaspoons extra-virgin olive oil, divided
- 1 bunch rosemary, finely chopped
- 3 cloves garlic, sliced
- 3 cups black-eyed peas, cooked
- 2 tablespoons roasted garlic cloves
- Dijon mustard to taste
- 12 hot dogs
- 12 hot dog rolls
- 2 cups bright green pickle relish
- Place a pot with 2 teaspoons of olive oil on the grill. Add rosemary and sliced garlic. Heat for about 1 minute.
- Stir in black-eyed peas. Add just enough water to cover peas, and then transfer mixture to a blender. Puree the mixture while slowly adding roasted garlic and the remaining extra-virgin olive oil in a steady stream. Once emulsified, add Dijon mustard and salt and pepper to taste.
- Place hot dogs on grill; cook until crispy and warmed through.
- Slit rolls down the middle and toast on the grill for 1 minute. Spread pea puree on one side of rolls and mustard on the other. Place a hot dog in each roll. Slit each down the middle and fill with relish.
Recipe and photo courtesy of the Grain Foods Foundation