Cuban Dog
Serves: 1; Preparation time: 30 minutes; Total time: 30 minutes
From Carole Wendling, corporate banquet chef, Matt Prentice Restaurant Group. This recipe has several parts that can be made in advance. Here is what you need for one hot dog serving.
1 beef hot dog (4 ounces)
1 telera roll or 6-inch Italian bread roll, hollowed out
1 ounce shaved smoked ham
Roasted Tomatoes slices (see below)
4 Pickled Jalapenos (see below)
2 tablespoons Chipotle Mayo (see below)
For the roasted tomatoes:
1 roma tomato, cut in 1/4 -inch-thick slices
1 teaspoon olive oil
1/2 teaspoon minced fresh garlic
Salt and pepper to taste
For the pickled jalapenos:
1/4 cup fresh jalapenos sliced 1/4 -inch thick
1/4 cup fresh carrot slices
1/2 clove garlic, minced
1/2 tablespoon pickling spice
1/2 cup white vinegar
1/2 cup sugar
For the chipotle mayo:
2 tablespoons chopped chipotle chili in adobo sauce
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon crushed garlic
Juice from half of a lime
To roast the tomatoes: Preheat the oven to 325 F. Place the tomato slices on a sided baking sheet and toss with the oil, garlic, salt and pepper. Roast for 15 minutes. Remove from oven and set aside.
To make the pickled jalapenos: In a saucepot, combine all ingredients and heat to a simmer. Remove from the heat and transfer to a plastic container and marinate for one day.
To make the chipotle mayo: Stir together all the ingredients. Taste and adjust seasoning if needed.