| Level: | Advanced |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 hot dogs |
Ingredients
- One 6-ounce block kasseri cheese
- 4 hot dogs, tightly cross-hatched
- 3 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 shot of brandy
- 1 wedge of lemon
- 1/2 cup Feta-Mint Tzatziki, recipe follows, or store-bought
- 4 hot dog buns, steamed
- 2 Persian cucumbers, small diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup Pickled Red Onions, recipe follows
- 1 small English cucumber, peeled
- 1 teaspoon kosher salt
- 1 cup whole-milk Greek yogurt
- 1/2 cup crumbled feta cheese
- 1 clove garlic, minced or pressed
- 2 tablespoons minced fresh mint
- 1 cup red wine vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 1 medium red onion, sliced 1/2-inch thick
Instructions
- Slice the block of cheese in half lengthwise and then each half again in half to form 4 equal planks. Place the sliced cheese in the freezer for 15 to 20 minutes so it gets nice and cold.
- Heat a skillet over medium-high heat. Sear all sides of the hot dogs until crisp and golden, about 10 minutes.
- While the hot dogs are cooking, heat the oil in another medium cast-iron or stainless steel pan over medium-high heat. Dredge the cold cheese slices in the flour. If the flour doesn’t stick to the cheese, you can sprinkle it first with a little water and then dredge in the flour. Shake off excess flour and gently place in the skillet. Sear the cheese, without moving, until golden brown, 1 to 2 minutes. Carefully flip the cheese and cook for another 30 seconds to 1 minute. If the cheese starts to melt in the pan, it’s ok. Remove the pan from the heat. While the cheese is still sizzling, pour the brandy on the cheese and ignite with a lighter for that Opah! moment. Let the brandy burn for about 10 seconds, then squeeze the fresh lemon over to extinguish.
- Smear some Feta-Mint Tzatziki in each steamed bun, then top with a hot dog. Remove the cheese from the pan with a spatula and place on the hot dogs. Then top with some fresh cucumbers, cherry tomatoes and Pickled Red Onions. Boom.
- Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheesecloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
- Simmer the vinegar, water, sugar and salt until dissolved. Add in the onions, remove from the heat and let sit until it cools to room temperature. Transfer to a jar or resealable container and let sit overnight in the fridge.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 282 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 29 mg |
| Sodium | 472 mg |
Reviews
It’s a hot dog, really, brandy, special cheese! etc.
It’s just ok