Make a Sooo Cali hot dog with this hot dog recipe from DogHaus. My friend Lynn and I got the top-secret Sooo Cali dog recipe and we share it with you! It has spicy basil aioli, avocado, tomato, arugula and fried onions - what??? Dog Haus makes their own hot dogs but I used all-beef Hebrew National hot dogs for this at-home version.
|All beef skinless hot dog||1|
|Kings hawaiian roll||3|
|Clarified butter||1 Tablespoon|
|Wild arugula||1/4 Cup (4 tbs)|
|Avocado slices||3 (thin slices used)|
|Tomato slice||1 , cut in half|
|Crispy onions||1 Ounce|
|Mayonnaise||1 Cup (16 tbs) (best foods mayo used)|
|Garlic cloves||1 1/2 , minced|
|Fresh basil||4 Ounce , washed|
|Serrano pepper||1 Small , washed, stems and seeds removed|
|Lemon juice||1 1/2 Teaspoon|
|Kosher salt||1/2 Teaspoon|
|White pepper||1/4 Teaspoon|
For the aioli:
Trim the stems and seeds from basil and serrano.
Combine the basil, serrano, garlic, and lemon juice into blender and puree on a slow setting.
In a large bowl, fold the basil-garlic-chili mixture, salt, and white pepper into the mayo using a rubber spatula. Set aside.
Cut rolls across lengthwise, creating a "hot dog bun", keeping the rolls attached to each other. Spread with softened butter and grill over a medium flame until toasted.
Grill hot dog for approximately 7 minutes or until it reaches an internal temperature of 165 degrees.
Place wild arugula in grilled bun, and place dog on top. Arrange avocado slices on one side of the dog, and place tomato slices on other side. Add crispy onions on top of the dog. Zig zag spicy basil aioli across the top.