Courtesy of Hebrew National
FWx Editors
June 22, 2017

Are your barbecues lacking a certain flair? A certain extravagance? A certain...encrusting of gold? Here is your answer: The $200 hot dog. For National Hot Dog Day, Hebrew National rolled out the super-pricey dog  with two types of truffles, 100 year old balsamic and 1700 carats worth of edible gold flakes. Or if you want a slightly cheaper way to step up your grilling game, try topping your dogs with regular balsamic vinegar and portobello mushrooms. But if you've got money to burn, check out the recipe below. 

Related: THIS 24-KARAT GOLD AND CRISTAL DOUGHNUT WILL SET YOU BACK $100

The 1700 Carat Hot Dog
 
·      1 Hebrew National Jumbo Hot Dog, heated
·      2 tablespoons of olive oil
·      1 cup of fresh morel mushrooms, sliced in half
·      1 tablespoon of finely diced yellow onion
·      1 teaspoon of white truffle oil
·      1 thinly shaved fresh black summer truffle
·      1/8 teaspoon of porcini dust
·      1 tablespoon of 100 year aged balsamico
·      1/8 teaspoon of edible gold flakes
·      1 toasted brioche bun
·      Kosher salt and fresh cracked pepper to taste
 
Makes 1 hot dog ($200)
 
Procedures:
1. In a large sauté pan on high heat with 1 tablespoon of olive oil, add in the sliced morel mushrooms and cook for 4 to 5 minutes, or until lightly browned.
2. Add in the diced onion and cook for 2 to 3 more minutes.  Finish by folding in the white truffle oil and seasoning with salt and pepper.
3. In a separate small sauté pan on medium-high heat with the remaining 1 tablespoon of olive oil, lightly sauté the thinly sliced black summer truffles in the olive oil until lightly browned around the edges, about 1 to 2 minutes.
4. To Plate: Place the heated Hebrew National Jumbo Size Hot Dog in the toasted brioche bun and add on the cooked morel mushrooms.  Sprinkle on the porcini dust.  Add the sautéed sliced black truffles and then drizzle on the balsamico followed up by sprinkling on the edible gold flakes.

And now for the official FWx taste test.

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