Chef Jacques Pépin: Curly Dogs

Clean Plate Club

Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather’s Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.

Curly Dogs

Serves 2

For the Curly Dogs:

2 hot dogs

1 teaspoon peanut oil

1 hamburger bun, split in half

About ½ cup pickle relish

For the Pickle Relish:

1 dill pickle, cut into ¼-inch dice (about ¼ cup)

¼ cup coarsely chopped mild onion, such as Vidalia or Maui

¼ cup diced (¼-inch) tomato

2 tablespoons sliced scallion

1 tablespoon ketchup

1 teaspoon hot chili sauce, such as Sriracha

¼ teaspoon salt

¼ teaspoon sugar

#1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog.

#2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.

#3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.

#4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.

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