“Sweetly reminiscent, something Mother used to bake.”
Theme song by David Bowie “Diamond Dogs” from Diamond Dogs
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I’m not a big fan of this Bowie era. Yes, it gave us some bangers like the theme song here, but I prefer the post-Young Americans era more. The Bowie Glam Era was just a bit too art rock meets West End Theatre Kids for me. Overly fussy & convinced of some lowbrow poshness.
Which is why this song is perfect for this culinary stupidity.
It’s overly fussy & massively lowbrow but dressed up as “fine dining posh.”
Some call this a Hot Dog Wellington.
I call it The Diamond Dogs.
DIAMOND DOGS
Chili Cheese Dog Wellington with mustard nacho sauce, scallions, & Aleppo pepper
Makes more than anyone needs
For the Hot Dog Pâté
2 hot dogs
1 small shallot
10 cornichons (or more if you really dig cornichons)
1/4 cup ricotta cheese
2 tablespoons mayo
2 teaspoons grainy mustard
1/2 teaspoon black pepper
1/4 teaspoon Aleppo pepper
For the Wasabi Mustard
2 all-beef hot dogs
2 tablespoons grainy mustard
1 teaspoon wasabi
For the Chili duxelles:
1 lb cremini mushrooms
2 tablespoons butter
1 large shallot, finely diced
4 cloves of garlic, grated
1 tablespoon dried thyme
2 teaspoons ancho chili powder
1/2 teaspoon cumin
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon hot sauce
Salt and pepper to taste
For the Nacho Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cups milk (does not need to be whole milk – 2% or ½ & ½ will work)
5 ounces extra sharp cheddar, shredded
2 ounces pepper jack, shredded
1 ounce American cheese, shredded
1/4 cup pickled jalapeños, diced
1 tomato, cored, seeded & diced
2 teaspoons hot sauce
For serving
Scallions, sliced
Pickled jalapenos
Aleppo pepper or red chili flakes
Hot sauce
Make the hot dog pâté
Roughly chop the hot dogs. Place in a food processor & pulse 4-5 times.
Roughly chop the shallot. Add the shallot & cornichons to the food processor & pulse until the dogs, shallot, & cornichons are small pieces.
Add the ricotta, mayo, mustard, black pepper, & Aleppo. Blend until smooth, stopping occasionally to scrape down the sides. Transfer the finished pâté to a square or rectangular container & spread into a smooth, even layer, cover, & refrigerate for at least one hour, or better overnight.
Make the wasabi mustard & char the dogs
In a small bowl, combine grainy mustard & wasabi. Mix well until the wasabi is completely blended into the mustard. Set aside.
Heat a skillet over high heat. Sear 2 dogs until lightly charred. Transfer to a plate & coat in wasabi mustard & rest in the fridge while making the duxcelles.
Make the chili duxelles
Place half the mushrooms in a food processor bowl and pulse until very finely chopped, scraping down the sides and stirring as needed, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.
Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have released their liquid and start to sizzle, about 8 minutes. Continue cooking until the mushrooms begin to brown and leave browned bits stuck to the bottom of the pan, about 4 minutes longer. Add shallots, garlic, thyme, chili powder & cumin, and cook, stirring often, until softened, about 2 minutes.
Add balsamic, soy sauce, & hot sauce. Scrape the bottom of the skillet to release browned bits. Continue cooking, stirring often, until the mixture is thick and collects in one large mass when you shake the skillet. Season with salt and pepper to taste. Cool to room temperature, transfer to a bowl, & store in the fridge.
Assemble & bake the Diamond Dog
Spread out a sheet of plastic wrap. Place prosciutto on the plastic wrap. Spread duxelle on prosciutto. Place dogs at end. Spread pâté on dogs & roll up tightly. Rest in the fridge for at least 15 min.
Flour surface & lay out 1 sheet of pastry. Remove plastic from dog roll & place on the pastry. Brush the pastry with egg wash and roll it to cover the dog roll. Trim the pastry sheet. Tuck in edges & trim. Chill for 15 min.
Preheat the oven to 350°F. Remove the pastry roll from the fridge & place on a Silpat or parchment-lined baking sheet. Using a sharp knife, lightly score a pattern of your choice into the top of the roll. Brush with egg. Place in the oven & bake 15-20 minutes until golden brown. Remove from the oven & transfer to a wire rack to cool for 10 minutes.
Make the nacho sauce
While the pastry is baking, melt the butter in a saucepan over medium heat. Whisk in the flour, salt, & pepper. Continue whisking until thoroughly blended. Cook for a couple of minutes, whisking, until a light roux forms. Slowly add the milk, a little at a time, constantly whisking. Keep stirring and cook the sauce over medium heat until it thickens and starts bubbling. Reduce the heat to low and stir in the cheese. Keep stirring until the cheese has completely melted and there are no lumps. Once the cheese has melted, remove from the heat & stir in the hot sauce.
To serve the Diamond Dog
Cut your preferred portion size & place on a plate. Ladle nacho sauce over the top. Sprinkle scallions, jalapeños & Aleppo pepper. Add a few dashes of hot sauce if that’s your thing.