Huertas' Basque Dog Recipe
Some recent praise...
"From canned conservas to Spanish feasts, Jonah Miller and Nate Adler share a deep respect for the Spanish culinary tradition. Food lovers have showered acclaim on their joyous restaurant, Huertas, which translates classic recipes into a thoughtful and raucously fun dining experience that is at once Spanish and very New York. Now home cooks can for the first time reproduce the flavor of Huertas with straightforward, doable recipes, and the results will transport you to your favorite San Sebastian pintxo bar faster than you can say 'Manzanilla." -
-Danny Meyer, CEO of Union Square Hospitality Group and Founder of Shake Shack
To help celebrate, Chef-Owner of Huertas, Jonah Miller, will guide us through select recipes. Next Saturday, we'll enjoy learning how to make some dishes, enjoy a family-style dinner, and receive a signed copy of his new book, along with a take-home mason jar of vermouth. There's a few tickets left, and you can grab one here.
One of the recipes from their cookbook is titled, the "The Basque Dog," a New York-famous hotdog available on their menu. Perfect for the summer. Enjoy!
"The Basque Dog"
8 chistorra or fresh chorizo sausages, or good-quality hot dogs (try to find pork-based hot dogs, but beef works)
2 tablespoons unsalted butter
8 potato rolls (we love Martin's)
Piquillo Mostarda (recipe follows) for serving
1 1/2 tablespoons mustard seeds
3 tablespoons dry mustard powder
3/4 cups sugar
1 tablespoon salt
1/2 cup white wine vinegar
1/4 cup white wine vinegar
1/4 cup sherry vinegar
1 1/2 cups thinly sliced canned piquillo peppers
1/4 cup thinly sliced red onion
2 cloves garlic, thinly sliced
1 teaspoon chopped fresh thyme
Dijon mustard (optional)
For the dogs...
Cook the dogs as you like. You can grill them or boil them, but we like to fry them to get a snappy exterior.
Butter the cut sides of the potato rolls and toast them on a grill or under a broiler.
To build the Basque Dogs, spread Aioli on one side of each bun, tuck a hot dog in each, and spoon the mostarda to taste over the top. No surprise: These are great with a cold beer... but try a Basque Dog with Basque cider or kalimotoxo, too!
For the Piquillo Mostarda...
To make the mostarda, in a large pot, combine the mustard seeds, mustard powder, sugar, salt, white wine vinegar, and sherry vinegar. Bring to a simmer, stirring to mix well. Cook until almost syrupy and reduced by half, about 30 minutes. Add the peppers, onion, garlic, and thyme. Return to a simmer and cook for about 30 minutes longer.
To check for doneness, spoon a bit of mostarda onto a chilled plate. When you run a finger through the mostarda, it should stay in place and hold its shape. If the mostarda is too loose, cook for another 15 to 20 minutes and test again- it should be thick and syrupy in the pot and hold its shape on the cold plate.
Let cool to room temperature, about 1 hour, and then if desired, stir just enough Dijon into the mostarda to give it a strong flavor (start with 1 tablespoon). Store the mostarda in an airtight container in the refrigerator for up to 1 month.
To learn to make even more recipes, and hear more about Chef Jonah's story, you can book a ticket to next weekend's class here.