Fustini's Frankfurters
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Fustini's Frankfurters
Category
Meat and Poultry
Ingredients
- 6 beef hotdogs
- 6 hotdog buns
- ½ pound pancetta, sautéed until crispy, then crumbled
- Dried Cherry Relish
- Brownwood Farms Mustard
- Fustini’s Pickles
- 4 tablespoons Fustini’s Traverse City Cherry balsamic
- 2 tablespoons dried cherries, chopped
- 1/2 teaspoon Fustini’s Walnut Oil
- 1/2 teaspoon Fustini's Basil Crush olive oil
- 1/2 jalapeno, seeded and minced
- 1 teaspoon shallot, minced
- 2 to 3 cucumbers, sliced
- 1/4 cup kosher salt
- 1 carrot, peeled and sliced thin
- 1 small onion, small dice
- 1 Hungarian Hot Pepper, sliced
- 1 cup Fustini’s 12 Year White balsamic
- 1 cup Fustini’s Vinoso vinegar
- 1/2 cup sugar
- 1 teaspoon coriander Seeds
- 1 teaspoon turmeric
- 6 beef hotdogs
- 6 hotdog buns
- 8 ounces Chevre (goat cheese)
- Morel Mushrooms
- Sage and Wild Mushroom Honey
- 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil
- 1 tablespoon butter
- 8-ounce Morel mushrooms, if using dried, reconstitute them prior to use in a little hot vegetable stock
- 1 shallot, minced
- 1 teaspoon sage, chopped
- 1 teaspoon Fustini’s Sherry Reserva vinegar
- 2 to 3 tablespoons vegetable stock or soaking liquid
- Salt and pepper
- 1 teaspoon Fustini’s Sage and Wild Mushroom olive oil
- 2 tablespoons honey
- 6 hotdogs
- 6 hotdog buns
- Candied Bacon
- Balsamic Caramelized Onions
- Danish Blue Cheese
- 1/2 pound bacon, thick-cut
- 1 cup brown sugar
- Pinch apple pie spice
- Pinch nutmeg
- Pinch cinnamon
- Drizzle of Fustini’s Cayenne Crush olive oil
- 2 yellow onions, sliced
- 1 tablespoon Fustini’s Herbs de Provence olive oil
- ¼ cup 12 Year White balsamic
- 2 tablespoons fresh oregano, chopped
- 6 hotdogs
- 6 hotdog buns
- Fustini’s Pickles
- Coney Sauce
- Fustini’s Balsamic Ketchup
- 1 pound ground beef
- 1 tablespoon Fustini’s Garlic olive oil
- 2 cloves garlic, minced
- 1/2 onion, minced
- 1/2 cup beef stock
- 3 tablespoons Fustini’s Balsamic Ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons chili sauce
- salt and pepper
- 14-ounce can of tomato sauce
- 1/4 cup Fustini’s 18 Year Traditional balsamic
- 1/4 cup brown sugar
- 1/8 teaspoon garlic juice
- 1/8 teaspoon onion juice
- 1 to 2 tablespoons tomato paste
The TC - Cherry Dogg
Dried Cherry Relish
Fustini’s Pickles
The Petoskey – Bay Dogg
Morel Mushroom Sauté
Sage and Wild Mushroom Honey
The Holland–Dutch Dogg
Candied Bacon
Balsamic Caramelized Onions
The Ann Arbor - The Biggest Little Dogg in the Middle
Coney Sauce
Balsamic Ketchup
Directions
- Melt butter with the olive oil in a large sauté, pan and add the morels. Sauté, until all moisture is gone and the morels have softened. Add the shallot and sauté, another minute. Add the sage, vinegar, and vegetable stock and cook until most of the liquid is gone. Season with salt and pepper and reserve.
- Preheat oven to 350°, F. Place bacon on a parchment-lined sheet tray in a single layer. Mix brown sugar and spices together in a small bowl then spread over bacon making sure to cover all. Drizzle with olive oil and place in a hot oven. Bake until crispy and the bacon is cooked, 12 to 13 minutes. Remove from oven and immediately remove to clean parchment on another baking sheet to cool. Serve at room temperature.
- Heat olive oil in a saucepan and add onions. Cook over medium-high heat until deeply browned and translucent, 10 to 15 minutes. Add balsamic and cook until moisture is gone, scraping up any browned bits on the bottom of the pan. Add oregano and remove from heat. Let cool.
- Place ground beef in a medium-sized saucepan and brown over medium heat. Continue browning until all moisture is gone and the beef is fully cooked and browned, 20 to 25 minutes, stirring frequently. Add the olive oil, minced garlic, and onion and continue cooking over medium heat until the onion is translucent, another 5 to 8 minutes., Add the beef stock and stir to bring up any browned bits on the bottom of the pan. Bring to a boil and cook until the liquid is mostly gone. Add the Fustini&rsquo,s Balsamic Ketchup, yellow mustard, and coney sauce and stir to combine. Bring to a simmer and cook until thick, 5 to 10 minutes. Season with salt and pepper.
- In a medium saucepan, place tomato sauce, balsamic, brown sugar, garlic juice, and onion juice and bring to a simmer over low heat and cook until slightly thickened, 15 to 20 minutes. Add the tomato paste, a tablespoon at a time, until desired thickness is achieved. Season with salt and pepper and refrigerate.
- Bring the balsamic to a simmer over low heat and simmer for 2 minutes. Place the dried cherries in a small bowl and pour the hot vinegar over the top. Stir to combine and set aside to cool to room temperature. Add the rest of the ingredients and store them in a sealed container in the refrigerator.
- Place the sliced cucumbers into a large bowl, sprinkle the salt over, and stir to coat. Let stand for 2 hours. Drain and rinse cucumber slices and place in a large bowl with the carrot, onion, and pepper. Combine balsamic and vinegar with the sugar, coriander, and turmeric in a medium-sized saucepan. Bring to a boil over medium heat. Once the vinegar is boiling and the sugar has dissolved, pour the hot liquid over the cucumber slices and stir. Let stand at room temperature for 30 minutes and then refrigerate overnight.