Crosshatch Hot Dogs On Grilled Croissants
Made these the other day when we had a barbecue with all the trimmings! They were awesome!!! these sweet-savory glazed hot dogs were inspired by a dish marcia kissel from food & wine magazine discovered at a manhattan chinatown restaurant. The hot dogs are cut in a crosshatch pattern, which makes them cook even faster, and served in a grilled mustard-brushed croissant. From easy grilling, easy grilling a virtuoso griller's no fuss dishes, june 2008 edition.the cabbage salad can be made & refrigerated overnight & the cut hot dogs can also marinate overnight so the flavors can meld.this recipe can easily be doubled etc.
Steps
In a large bowl , stir the honey with the sherry vinegar until the honey is dissolved.
Add the shredded cabbage and red chiles , season with salt and toss.
Let stand until the cabbage is slightly softened , tossing a few times , about 15 minutes.
Meanwhile , in a small bowl , blend the butter and the mustard.
Gently spread the cut sides of the croissants with the butter.
Light a grill.
Thread each hot dog lengthwise onto a thick metal or wooden skewer.
With a small , sharp knife , make cuts at an angle in 3 rows down each hot dog , about 1 / 2 inch apart , cutting partway into the hot dog.
The cuts should look like rounded half circles.
Lightly run the knife down the center of the cuts to halve the half circles.
On a large plate , mix the ketchup with the soy sauce , oil and garlic.
Turn to coat each hot dog with the mixture.
Grill the croissants over high heat , cut side down , until toasted , about 30 seconds.
Turn and grill the other side for about 10 seconds.
Grill .
Ingredients
honey, sherry wine vinegar, green cabbage, red chilies, salt, unsalted butter, dijon mustard, croissants, hot dogs, ketchup, soy sauce, vegetable oil, garlic clove