What’s Up, Hungry People

Ever stumbled upon a fancy rendition of a usually humble product? That’s exactly what happened when my boyfriend shared a link for Kobe beef hot dogs (not affiliated!). Intrigued, I decided to give them a shot. Soon enough, a package filled with ice and gourmet frankfurters arrived on our doorstep. But of course, fancy dogs deserve fancy toppings!

Here’s What You Need:

• Kobe beef hot dogs: Premium meat for the main flavor.
• Cranberries: Used to make a tangy cranberry-horseradish creme fraiche.
• Shallot: Adds depth of flavor to the cranberry-horseradish creme fraiche.
• Sugar: Sweetens the cranberry-horseradish creme fraiche.
• Plain Greek yogurt: Forms the base of the cranberry-horseradish creme fraiche.
• Horseradish cream: Adds a kick to the cranberry-horseradish creme fraiche.
• English cucumber: Makes a quick pickled cucumber relish for freshness.
• White vinegar: Used for pickling the cucumber.
• Salt: Enhances the flavor of the quick pickled cucumber relish.
• Whole grain mustard: Adds a bold flavor to the assembled hot dogs.
• Hot dog buns: Provides a vessel for the hot dogs and toppings.

Let’s Cook

First on the agenda? Crafting a tangy creme fraiche to accompany these haute dogs. I whipped up a blend of cranberries, shallots, and a hint of sugar in the food processor.

The result?

A luscious concoction that could’ve stood on its own, but I took it a step further by mixing it into some plain Greek yogurt, adding a dash of horseradish cream for that extra kick.

While the cranberry-horseradish creme fraiche chilled, I grabbed my mandolin slicer to julienne some English cucumber. A quick pickle with white vinegar, salt, and sugar transformed them into a refreshing relish.

I must admit, grilling these dogs under the open sky would’ve been ideal. But alas, the stove had to do. As I cooked them up, I couldn’t help but gaze longingly at the snow outside, dreaming of warmer days. After achieving the perfect grill marks, I toasted the buns and topped the dogs with a dollop of whole grain mustard for that classic touch.

Once topped with the cranberry horseradish creme fraiche and cucumber relish, these dogs are quite the mouthful. If you’re wondering what a waygu beef hot dog tastes like on its own, imagine the taste of a cheap hot dog, then enhance the beefy flavor by ten. They are robust in their flavor and go along really well with sweet and tangy flavors – which is great, because I piled them on!

Enhancing Flavor with Mustard:

• Experiment with Different Mustard Varieties: Try Dijon or spicy brown mustard for alternative flavor profiles.
• Mix Mustard into Creme Fraiche: For an extra kick, stir some mustard directly into the cranberry-horseradish creme fraiche.

Grilling Perfection:

• Use a Charcoal Grill for Smoky Flavor: If possible, grill the hot dogs over charcoal for added depth of flavor.
• Don’t Overcook the Hot Dogs: Kobe beef hot dogs are high-quality and cook quickly, so watch them closely to prevent burning.

Refreshing Cucumber Relish:

• Adjust Vinegar and Sugar Ratio: Customize the quick pickled cucumber relish to your taste preferences by adjusting the vinegar-to-sugar ratio.
• Add Fresh Herbs: Finely chop some fresh dill or parsley to sprinkle over the cucumber relish for added freshness.

So there you have it, Hungry People! My experiment with fancy AF hot dogs turned out to be quite the adventure. From the initial curiosity sparked by a link from my boyfriend to the arrival of a box filled with gourmet frankfurters, it’s been a wild ride. But with a little creativity and some top-notch toppings like cranberry-horseradish creme fraiche and quick pickled cucumber relish, these dogs went from basic to bougie in no time. So next time you’re feeling fancy and want to jazz up your hot dog game, give these a try. Trust me, your taste buds will thank you! Enjoy!

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