BACON ‘DOG’ WITH JALAPEÑO JELLY
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.