back
subscribe
 print
The Benzle Dog
          

What I think a hot dog should be.


      Ingredients

2 pork tenderloins, trimmed of fat and cut into chunks

1 teaspoon EACH salt and pepper

1/2 cup Dijon mustard

1/4 cup pickle juice

1 teaspoon granulated onion

1/2 teaspoon pepper

2 tablespoons mayonnaise

6 - 8 croissant rolls, halved


      The Recipe

Soak 6 - 8 wooden skewers in water for about an hour (so they won't burn as much on the grill).  Thread about 5 or 6 chunks of pork on the skewer.  Place on a hot grill and season with salt and pepper.

Meanwhile, make sauce:  In a medium bowl, mix together mustard, pickle juice, dried onion, pepper and mayonnaise.  Transfer half to a small bowl to put on your 'dog' later.

Loosen kebabs and flip.  Baste with mustard-pickle sauce.  Turn and baste a couple more times until pork is cooked all the way through (this takes about ten minutes).

Slide the meat off the skewer onto a croissant roll.  Top with more mustard sauce.  Makes 6 - 8 'hotdogs'.


 

 

Share |
 
Copyright © by Robin Benzle. All Rights Reserved