The secret to making the perfect hot dog? These 4 creative topping combos, courtesy of a golf-club chef
Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.
Old habits can be hard to break.
This applies to golfers. Gourmands, too.
No wonder you can’t seem to shake that stubborn slice. Or stray from your routine of topping your hot dog at the turn with the same old ketchup-and-mustard combo.
Good news is, culinary cures are quicker than swing fixes.
All it takes is an open mind, and input from the likes of Garret Martindale. He’s the executive chef at Sequoyah Country Club, in Oakland, Calif., and he’s got a knack for putting nifty spins on classic dishes. Here are four of his favorite non-traditional ways to dress a dog.
(Note: in each of these suggestions, Martindale says that the measurements are a matter of taste, so feel free to experiment. “Just be sure not to lose the main star: the all-beef hot dog,” he says.)
The Aloha Dog
Gather up a handful of island staples, and you’ve got yourself a wiener with a tropical twist.
Daikon sprouts (or radish slices, as a substitute; what you’re looking for is some crunchy texture)
The Bahn Mi Dog
If you’ve never had the pleasure of a bahn mi sandwich, this is your chance to transport its Southeast Asian flavors from the usual baguette onto a hot dog bun.
Mexican Street Corn Hot Dog
Known in Spanish as elote, grilled corn on the cob can be found on street corners all around Mexico. This is Martindale’s South-of-the-Border homage.
Grilled corn kernels, removed from cob
Mexican crema (as a substitute, use sour cream)
Tajin (a chili, lime and salt seasoning mix)
Canned green chilis
Chunky tomatillo salsa
The All-American Hot Dog
If a runaway hot dog cart crashed into a Fourth-of-July picnic, you might get something like this.
Fritos chips, crumbled