Hot Dog Toppings à la Andrew and Jack

Gourmet Hot Dog Toppings
While on the road this season, Andrew stopped off at his favorite open-air grocery store, the St. Paul Farmers’ Market, where he met up with Butcher & the Boar chef Jack Riebel for an old-fashioned throw-down.
Gourmet Hot Dog Toppings

The object? The best tasting hot dog. The challenge? Search the market high and low for ingredients to cook up the most unique, most innovative and most tasty hot dog topping.

Gourmet Hot Dog Toppings

The judges? St. Paul’s finest. The winner? Read on …

Both top about a half-dozen dogs.
Andrew’s Spicy Harvest Chutney:
2 shallots
2 stalks wild celery
1 tablespoon brown sugar
Handful baby cherry tomatoes
One-quarter honeydew melon
Few sprigs dill
2 tablespoons cider vinegar
Pinch salt
Pinch pepper

Jack’s Green Pie Apple Chutney
1 green pie apple
1 cucumber
1 yellow tomato
1 1/2 teaspoons curry powder
2 tablespoons cider vinegar
Few squeezes local honey
Directions for Andrew’s Spicy Harvest Chutney:
Sauté shallots, wild celery and brown sugar together.
Gourmet Hot Dog Toppings
Once translucent, combine with tomatoes melon, dill, vinegar, salt and pepper. Toss.

Serve with stone-ground mustard.

Directions for Jack’s Green Pie Apple Chutney:
Chop. Sauté. Et voilà!
Gourmet Hot Dog Toppings

Hot dog throw-down result: an honest-to-goodness tie.