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Samba Dogs |
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Serves: 8 Print this RecipeBRAZIL I tasted these unusual hot dogs at a samba school in Rio. From midnight to 4 a.m., the cavernous concrete hall reverberates with the thunderous rhythm of samba. An army of street vendors stands by to assuage the hunger of the dancers and I was particularly intrigued by the hot dog stand: The vendor crowned her hot dogs with a luscious relish of corn, tomatoes, peas, black and green olives, and hard-cooked eggs. 1 egg, large, hard-cooked, peeled and cut into 1/4 inch dice 1 tomato, medium, ripe, seeded and finely chopped 1/4 cup corn kernels, freshly cooked or drained canned 1/4 cup frozen green peas, or fresh, or drained canned petits pois 1/4 cup pimiento -stuffed green olives, cut into 1/4-inch dice 1/4 cup olives, pitted black, cut into 1/4-inch dice 1/4 cup red onions, diced 3 teaspoons olive oil, extra-virgin 1 1/2 tablespoons red wine vinegar, or more to taste Salt and freshly ground black pepper, to taste 8 turkey frankfurters, best-quality 8 hot dog buns, best-quality, split 1. Preheat the grill to high. 2. Combine the eggs in a medium-size bowl with the tomato, corn, peas, olives, onion, oil, 1 1/2 tablespoons vinegar, and salt and pepper and toss gently but thoroughly to mix. Taste for seasoning, adding vinegar or salt and pepper as necessary; the mixture should be highly seasoned. 3. When ready to cook, oil the grill grate. Arrange the frankfurters on the hot grate and grill, turning with tongs, until crusty and nicely browned all over, 6 to 8 minutes in all. While the frankfurters cook on the second side, add the buns, cut side down, to the grate and toast lightly. 4. Serve the frankfurters on the buns, topped with the relish. Serves 8 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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