BA­CON ‘DOG’ WITH JALAPEÑO JELLY

Albuquerque Journal - Parade - - Healthy -

Zim­mern has been serv­ing this pork-belly ver­sion of a hot dog for 15 years at his AZ Can­teen lo­ca­tions in Min­neapo­lis. “It’s prob­a­bly one of our best-sell­ing dishes in our sta­dium con­ces­sions,” he says. “The vine­gar slaw, ba­con and jalapeño jelly is such an awe­some trio of el­e­ments.” To make this at home, you’ll need a large chunk of slab ba­con that you can cut into hefty strips. Or­der it ahead of time from your butcher or on­line (smoke­house.com).

To make jelly: Stem and seed 3 oz jalapeño pep­pers and 1 oz ser­rano

pep­pers. Com­bine ¼ cup ap­ple cider vine­gar and pep­pers in a blender; puree. In a medium saucepan, com­bine puree with ¼ cup ap­ple cider vine­gar and 1½ cups sugar. Bring to a boil; cook 5 min­utes, stir­ring con­stantly. Grad­u­ally whisk in 1 Tbsp pectin pow­der. Cook 1 minute; re­move from heat. Skim off any foam. Cool; re­frig­er­ate.

To make slaw: In a saucepan over medium, com­bine ¾ cup ap­ple cider vine­gar, 6 Tbsp , 2 Tbsp sugar, 2 Tbsp maple syrup, 2 tsp toasted and ground fen­nel seeds, ½ tsp salt, 1 tsp dry mus­tard and ½ tsp

cel­ery seed for the dress­ing; bring to a boil. Re­duce heat and sim­mer, stir­ring, un­til sugar is dis­solved. Cool and re­frig­er­ate. In a large serv­ing green cab­bage, ¾ cup grated car­rot,

2 Tbsp minced pars­ley and 1½ tsp salt. Add ½ cup dress­ing; toss to com­bine. Add more dress­ing, if needed, but slaw shouldn’t be soggy.

Pre­heat oven to 275°F. Cut 42 oz slab ba­con into 6 (7-oz) strips. Place ba­con on a rimmed bak­ing sheet; bake 45 min­utes. Heat a large ca­st­iron skil­let over high heat; sear ba­con 1–2 min­utes on each side.

Split 6 hot dog buns, leav­ing them hinged on 1 side. Brush on all sides with melted but­ter. Toast buns. Di­vide ba­con among buns. Spread each with jalapeño jelly and top each with slaw. Serves 6.

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