Max's Wine Dive's Texas Haute Dog
The recipe, after the jump.
One 8-ounce Hebrew National all-beef hot dog
1 artisan hot dog bun
1 ounce crispy onion strings
1/2 ounce house-pickled jalapeños
1/2 ounce cotija Mexican cheese
3 ounces Prairie Fire chili or St. Arnolds beer-infused sauerkraut
2 sprigs chervil
For the Prairie Fire chili (serves 6-8):
1/2 pound poblano peppers
1/2 pound jumbo yellow onions
1 1/2 tablespoons butter
1/1/4 teaspoons canola and olive oil, blended
2 pounds ground venison
2 pounds ground beef
1/2 can tomato paste
1 1/2 tablespoons cumin
1/2 teaspoon guajillo chile
1 teaspoon ancho chile
1/2 teaspoon pasilla chile
1 1/4 teaspoons arbol chile
1/2 teaspoon cayenne pepper
Salt and pepper to taste
9 ounces Lone Star Beer
3 1/2 ounces strong coffee
1 1/2 ounces whole tomato
1/ 1/4 teaspoons maseca corn flour
To cook the chili:
1. Sweat poblanos and onions with butter and oil for 20 minutes.
2. Add venison and beef; cook until brown.
3. Add tomato paste and dry spices; stir for 10 minutes until incorporated.
4. Add coffee, beer, and tomatoes; simmer for two hours.
5. Mix maseca with just enough water to make a paste. Add until thickened.
To complete the recipe:
1. Cook the hot dog. Heat bun in the oven for four minutes.
2. Cook crispy onion strings.
3. Place French fries on the center of the plate.
4. Place the hot dog in the bun and balance on top of the fries. Cover with the chile or the sauerkraut. With the chile, top with the cotija cheese. With either the chile or the sauerkraut, top with the pickled jalapeños and the crispy onion strings. Garnish with chervil.