Hot Dogs with Grilled Mustard Slaw, paired with Lucky Hare’s Conan the Bavarian German-Style Hefeweizen
Slaw gets a major upgrade when it shares the grill with hot dogs. If you haven’t yet tried grilling cabbage, you’re in for a real treat! The smoky char from the grill softens and sweetens cabbage, and in this recipe we take it one step further by simmering the grilled cabbage in Lucky Hare’s Conan the Bavarian German-Style Hefeweizen. The aromatic clove notes in this refreshing brew perfectly compliment the zippy mustard stirred into the slaw and make every bite of hot dog more interesting than the last.
YIELD: 6 servings
EQUIPMENT: cutting board, knife, saute pan, stovetop, large bowl, grill, tongs
DIETARY INFO: dairy free, gluten optional
INGREDIENTS:
For the slaw:
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½ head (about 1 pound 4 ounces) small red cabbage
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1 cup (8 ounces) Lucky Hare’s Conan the Bavarian German-Style Hefeweizen
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1 teaspoon kosher salt
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½ teaspoon black pepper
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1 tablespoon apple cider vinegar
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¼ cup whole grain Dijon mustard
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1 teaspoon maple syrup
To assemble:
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6 hot dogs, such as Engelbert Farm’s Organic All-Beef Hotdogs
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6 hot dog buns
DIRECTIONS:
For the slaw:
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Cut the cabbage half in half again, leaving the core intact, so you have two quarters. Prepare a grill for medium heat. (If you don’t own a grill, you can sear the cabbage quarters in a cast-iron pan– just prepare for your kitchen to get very smoky!)
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Grill cabbage quarters until mostly blackened on both cut sides, about 5-8 minutes per side. You want a nice char here, so don’t be afraid to get them really dark!
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Transfer cabbage quarters to a saute pan and pour 1 cup beer over. On a stovetop, bring mixture to a boil, reduce heat to a simmer and cover pan. Simmer cabbage & beer for 8-10 minutes, or until most of the liquid is absorbed and cabbage is very tender. Remove from pan and allow cabbage to cool enough to comfortably handle.
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When cabbage has cooled, thinly slice leaves and discard cores. In a medium bowl, tossed sliced cabbage with salt, pepper, vinegar, mustard and maple syrup.
To serve:
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Grill hotdogs until their outsides are slightly charred, about 5-7 minutes. Place buns on the coolest part of the grill and grill until just toasted, about 2 minutes.
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Place grilled hot dogs in buns and top with a generous heap of slaw. Serve with an ice-cold Lucky Hare’s Conan the Bavarian German-Style Hefeweizen and prost to summer fun!
Hot Dogs with Cherry Chutney, paired with Dr. Konstantin Frank’s Brut Rosé
Wine with hot dogs may sound like an unlikely pairing, but the combination is surprising and refreshing, perfect for a hot summer day. The bright acidity of Dr. Konstantin Frank’s Brut Rosé cuts through the rich fattiness of all-beef hot dogs and buttery hot dog buns. Topped with a seasonal chutney made from juicy cherries simmered with warming spices, these hot dogs will elevate even the most casual cookout into a cork-popping celebration.
YIELD: 6 servings
EQUIPMENT: cutting board, knife, saucepan, wooden spoon, stovetop, grill, tongs
DIETARY INFO: dairy free, gluten optional, contains alliums and nightshades
INGREDIENTS:
For the chutney:
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4 cups (1 pound) sweet cherries, pitted (no need to defrost if using frozen)
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1 large (about 7 ounces) red onion
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1 large (about 1 ounce) jalapeno pepper
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1 tablespoon yellow mustard seeds
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1 teaspoon garam marsala
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1 teaspoon kosher salt
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½ teaspoon freshly cracked black pepper
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the juice of ½ a lime (about 1 tablespoon), plus more to taste
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1 teaspoon brown sugar
To assemble:
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6 hot dogs, such as Engelbert Farm’s Organic All-Beef Hotdogs
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6 hot dog buns
DIRECTIONS:
Make the chutney:
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In a medium saucepan, combine cherries, red onion, pepper, mustard seeds, wine and spices. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer for 30-40 minutes, stirring occasionally and mashing cherries roughly with the side of your spoon. Chutney is done when most of the liquid is absorbed and cherries & vegetables are very soft.
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Remove from heat and stir in lime juice and brown sugar. Taste and adjust for seasoning– if it tastes a little flat, try another squeeze of lime juice; if it’s too tart, add another teaspoon of sugar. Set chutney aside to cool to room temperature.
To serve:
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Grill hotdogs until their outsides are slightly charred, about 5-7 minutes. Place buns on the coolest part of the grill and grill until just toasted, about 2 minutes.
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Place grilled hot dogs in buns and top with a generous spoonful of cherry chutney. Serve with a chilled glass of Dr. Konstantin Frank’s Brut Rose and cheers to grilling season!
