Jul 2 2015

Grilled Carrot Dogs

by Kathryn Budig

4th of July Showstopper!

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I come from a baseball family, which means hot dogs, peanuts, beer, and a night at the ballpark is like a warm hug. The problem is, well—the hot dogs. Mystery meat that most likely doesn’t come from an organic, local and humane source. There are a few decent brands out there, but overall it isn’t the safest choice in the world.

That being said, a solid hot dog with a squishy bun is so deeply satisfying. I first experienced the ‘carrot dog’ years ago on one of my trips traveling around the country. I was amazed at how much it reminded me of an actual hot dog without feeling like a rip off of the real thing. I promptly went back to my kitchen and experimented. This is the updated version of an older recipe of mine with a tangy, gorgeous purple slaw and some spicy mustard (the more the better). I personally stray away from wheat as much as I can, so recommend gluten free buns (Udi’s makes some pretty fabulous ones FYI).

Keep this in mind as you fire up the grill for the 4th of July festivities this weekend and happily surprise your guests with this little showstopper:)
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Grilled Carrot Dogs

serves 6

6 carrots, peeled

2 sprigs fresh rosemarry

1 head garlic, crushed

sea salt to taste

2-3 tablespoon olive oil or coconut oil

6 gluten-free hot dog buns

6 tablespoons horseradish mustard

 

Purple Slaw: 

1/4 head of purple cabbage, slivered

4 green onions, sliced

1/2 cup cilantro, rough chopped

1 tablespoon rice vinegar

1/2 lime, juiced

1 tablespoon Vegenaise

1 tablespoon maple syrup

pinch red pepper flakes

1/2 teaspoon sea salt

 

Whisk together Vegenaise, maple syrup, rice vinegar, lime juice, sea salt and pepper flakes. Pour over a bowl of combined cabbage, green onions and cilantro. Mix well and set aside.

Place peeled carrots into a shallow frying pan with high edges. Cover with water and toss in rosemary, crushed garlic and salt. Bring to a simmer and cover for 10 minutes. Remove the carrots and pat dry.

Warm a grill pan on high heat with 1 tablespoon of olive or coconut oil. Brush each carrot evenly with oil.  Once the grill pan is very hot, toss on your carrots evenly. DON’T MOVE THEM. Seriously. You want the sweet grill marks, so let the grill for about 2-3 minutes per side.

Brush remaining oil onto your buns and grill for 1 minute per side. Layer each bun with ample horseradish mustard, a grilled carrot and a heap of slaw. Season with salt and pepper if desired! Nom Nom!

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photos and styling: Cynthia Groseclose

 

Screen Shot 2015-09-08 at 2.27.48 PMEnjoy my recipes? Look for way more like this in my new book Aim True (March 2016)available for pre-order HERE.