Argentine Hot Dogs With Chimichurri, Pickled Red Onions, Marinated Queso Fresco, and Chorizo 03-Sep-2012
It’s nearing the end of summer, and you’ve probably had your share of hot dogs, but these Argentine dogs are as far from yellow mustard and ketchup as you can get.
For the Chimichurri:
- 1/2 a bunch of parsley, chopped
- 1/4 cup olive oil
- Juice of 1 small lemon
- 1 TBS. red wine vinegar
- 1/4 tsp. red pepper flakes
- 1/4 tsp. crushed garlic
- 1/4 cup finely diced red and yellow peppers
- 2 tablespoons grated carrot
- Make the chimichurri. Combine the first six ingredients in a food processor; pulse to pesto-like consistency. Season to taste with salt. Fold in peppers and carrot. Set aside. Can be made several hours ahead. Cover and chill. Take out of refrigerator 1 hour before serving.
For the Pickled Red Onions:
- 1/2 red onion, sliced
- 2 TBS. white wine vinegar (or champagne vinegar)
- agave nectar to taste
- Kosher salt to taste
- To make the pickled onions, place the sliced onions in a bowl and add the vinegar. Add a good drizzle of agave nectar (or you can use honey or sugar) and season with a little salt. Stir to combine. Taste and add more sweetener if needed. Cover and refrigerate overnight.
For the Marinated Queso Fresco:
- 4 ounces queso fresco, crumbled
- 2 tablespoons olive oil
- 1/4 teaspoon crushed garlic
- Zest from 1/2 lemon
- Salt, pepper to taste
- Combine the marinated queso fresco ingredients. Cover and refrigerate overnight.
2 grilled beef hot dogs
1 sweet or sour steak roll – cut in half lengthwise, with a slit cut into each half to form 2 hot dog buns
4 ounces ground chorizo, cooked
- Lightly toast the buns on the grill, grill the hot dogs, and top with cooked, crumbled chorizo, chimichurri, pickled red onions, and marinated queso fresco.