Watch a Legendary French Chef Make Curly Hot Dogs for His Granddaughter

If these easy-prep, fun-to-eat hot dogs are good enough for Jacques Pépin, master chef and friend of Julia Child, they're good enough for us!

I like pork and beef hot dogs, but any hot dogs will do. Only one hamburger bun is used for both the hot dogs, half a bun for each curly dog to sit on, and the centers are filled with the relish.

Tom Hopkins

Curly Dogs with Pickle Relish

Serves 2

2 hot dogs

1 teaspoon peanut oil (or other neutral oil)

1 hamburger bun (about 2 ounces), split in half

About ½ cup pickle relish (homemade or store-bought)

1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about inch apart and cutting about halfway through the meat; you should have about 12 cuts on each hot dog.

2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.

3. Meanwhile, toast the bun until it is crusty.

4. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.

(And just a friendly reminder that hot dogs can be a choking hazard for kids under age 4! So when feeding your littlest ones cut the cooked curly dog into small pieces before serving.)

by Jacques Pépin, copyright 2017. Photographs by Tom Hopkins. Houghton Mifflin Harcourt. Click here to see more cooking videos with Jacques and Shorey.

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