Mauis Hot Dog Soprano Recipes

FETT'UNTA

Steps:

• Prepare a hot fire in a gas or charcoal grill, if using, or preheat a grill pan or heavy-bottomed skillet over high heat. Brush the bread slices liberally on both sides with olive oil. Place the bread on the grill or in the grill pan and cook until it is crispy and golden brown, almost black in places, about 2 minutes per side.
• Rub garlic cloves on both sides of each piece of toast; then liberally pour olive oil over one side (about 3 tablespoons per piece). Season the oiled side generously with sea salt. Cut the bread on an angle into halves or thirds and serve.

HOT DOGS WITH CHARRED, CHEESY CHILI-LIME CORN TOPPING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and jalapeno and saute until they begin to soften, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute.
• Add the corn and salt and cook until charred, about 5 minutes. Transfer the corn mixture to a bowl to cool to room temperature.
• Meanwhile, heat a rimmed grill pan over medium-high heat. Working in batches, grill the hot dogs until charred on all sides, about 7 minutes. Place the hot dogs in the buns.
• Add the crema, lime zest and juice, cilantro, cotija and chili powder to the corn mixture and stir to combine. Serve the corn mixture over the hot dogs. The topping can be made up to 3 days in advance.

SEAFOOD HOT DOGS WITH SWEET MUSTARD SAUERKRAUT

Steps:

• Cook's Note: all ingredients should be as cold as possible.
• In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.
• Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.
• Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.
• Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through.
• In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.
• To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.