Recipe courtesy of Christopher Bates, FLX Wienery, Seneca Lake, N.Y.
Note: This recipe includes a corn relish that requires curing for at least one week.
• 1 whole chipotle chile in adobo
• 1 cup Hellmann's mayonnaise
• 4 each Shirk's Red Smoked and Zweigle's White Hot sausages
• Olive oil
• 8 hot dog buns
• Corn relish (recipe follows)
• 1/2 cup mixed dried herbs (parsley, thyme, rosemary, dill, etc.)
• 1/2 cup crumbled goat cheese
• 1/2 cup crushed potato chips
1. Puree the chile and mayonnaise until smooth in a blender to make a chipotle-mayo sauce.
2. Cook the hot dogs over low heat in olive oil until brown and heated through. The White Hots should start to pop.
3. Place the hot dogs in the buns on a platter, and serve immediately with the corn relish, chipotle mayo, mixed herbs, goat cheese and potato chips in separate bowls as toppings. Serves 4 to 8.
To make the corn relish:
• 1 pound red bell peppers
• 1 pound red onions
• 1 pound uncooked corn kernels
• 1/3 cup kosher salt for curing, plus 1/4 cup for seasoning
• 4 cups cider vinegar
• 4 cups sugar
• 1/2 cup mustard seeds
• 1 tablespoon crushed chile
• 1 tablespoon dill seeds
• 2 cinnamon sticks
• 1 tablespoon allspice
• 1 teaspoon cloves
• 3 tablespoon turmeric
• 1/4 cup whole black peppercorns
• 1/2 cup garlic cloves
• 1/4 cup coriander seeds
1. Seed and dice the bell peppers. Peel and thinly slice the onions. In a large bowl, combine peppers, onions, corn and 1/3 cup salt. Toss to incorporate, and strain in a colander set up in a bowl. Refrigerate for 24 hours.
2. In a saucepan, combine the rest of the ingredients and simmer for 20 minutes. Transfer the brine to a bowl and let cool overnight.
3. Thoroughly rinse the vegetable mix in the colander and allow it to drain completely. Transfer the mixture to a non-reactive container such as a Mason jar. Strain the brine and pour it over the corn mixture. Allow the relish to cure in the refrigerator for at least one week.