Grilled Dogs with Apricot Mostarda
PG tested
Ketchup — especially the powerhouse brand associated with Pittsburgh — is the perfect topping for your Labor Day hot dogs. Yet sometimes, it’s nice to also have a more adult offering on the picnic table. This flavorful apricot mostarda, an Italian fruit and mustard condiment, is one flavorful option. It takes just 15 minutes to prepare and is nothing short of terrific.
It takes a few extra minutes and a sharp knife, but be sure to spiral-cut the hot dogs before grilling — it will create lots of crisp nooks and crannies in which to hold the toppings. And don’t forget to toast the buns.
1/2 cup cider vinegar
1/2 cup water
1 cup chopped dried apricots
2 tablespoons sugar
1 minced shallot
1 minced garlic clove
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
Salt
4 all-beef bun-length hot dogs
4 hot dog buns, toasted
Make apricot mostarda: In saucepan, combine vinegar and water with chopped apricots. Stir in sugar, shallot and garlic. Bring to a boil, then simmer over moderate heat, stirring occasionally, until apricots are soft and coated in a light syrup, 7 to 10 minutes. Stir in whole-grain and Dijon mustards. Season to taste with salt, and let cool.
Preheat grill to medium heat.
Prepare hot dogs: Insert a wood or metal skewer through each hot dog and, with a small knife, cut at an angle while rolling the hot dog away from you. Slide hot dog off skewer, and stretch out the spirals.
Grill franks 7 to 9 minutes or until heated through, turning occasionally. When the hot dogs are done on the grill, remove them all at once.
Place hot dogs on toasted buns and top with apricot mostarda.
Serves 4.
— Food & Wine
Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.
First Published: September 5, 2015, 4:00 a.m.