The Chili Dog + Slaw Waffle
Chef John Currence offers the perfect pick-me-up for the morning after St. Patrick’s Day. “The Pylon” is a waffle with hot dogs, chili and cabbage slaw piled on — get it?
- 1-1/2 tablespoons clarified butter (or preferred cooking fat)
- 2 hot dogs, split lengthwise
- 1/2 cup Sweet Slaw (*recipe below)
- 3/4 cup Breakfast Chili (**recipe below)
- 1/4 cup chopped bread-and-butter pickles
- 1/4 cup grated cheddar cheese
- 1/4 cup crumbled oyster crackers
- 2 tablespoons minced pickled jalapeño
- 2 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 1 Belgian waffle, warmed
Heat a skillet over medium heat with clarified butter for one minute. Place the hot dogs in the pan, cut side down, and cook for two to three minutes or until the bottom side begins to blacken slightly. Pile the hot dogs and all remaining ingredients on top of the warm waffle in desired order. Eat. Shower and nap. You can thank me later.
- 2 cups shredded green cabbage
- 1/4 cup minced yellow onion
- 1/4 cup shredded carrot
- 1/3 cup mayonnaise
- 1/4 cup sweet pickle relish
- 2-1/2 tablespoons sugar
- 2 tablespoons white vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon Texas Pete hot sauce (or preferred vinegar hot sauce)
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
In a stainless steel bowl, toss together the cabbage, onion and carrot. In a separate bowl, whisk together the mayonnaise, relish, sugar, vinegar, oil, hot sauce, celery seed and salt. Pour the mayonnaise mixture over the cabbage mixture, and stir together until well-combined. Allow to stand, refrigerated, for several hours before serving so the flavors develop. Stir well before serving. This recipe makes more than you will need for a single Pylon, but it keeps well in the refrigerator for about four or five days. It tastes delicious on sandwiches and burgers and goes well with barbecue.
- 2-1/2 tablespoons vegetable oil
- 2 lbs. 85% lean ground beef
- 1 tablespoon salt
- 1-1/2 tablespoons black pepper
- 1-1/2 cups small diced yellow onion
- 2-1/2 tablespoons minced garlic
- 1 tablespoon hot chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1-1/2 teaspoons cayenne pepper
- 2 cups chicken stock
- 2 cups tomato sauce
- 1/4 cup masa
Warm a Dutch oven over medium heat for one minute. Add the oil, and warm for one minute more. Add the beef and season lightly with salt and black pepper. Cook, stirring constantly to break up the meat and until it is completely browned, about eight to 10 minutes. Place the meat in a bowl with a slotted spoon.
Pour out all but 4 tablespoons of the fat from the pot. In the same pot, add the onion and garlic, and sauté, stirring constantly, until the onion is almost transparent, about three minutes. Return the beef to the pot, and stir in the salt, black pepper, chili powder, paprika, cumin and cayenne followed by the stock, tomato sauce and masa. Continue stirring until fully blended.
Turn the heat to low, cover and simmer for 25 minutes, stirring every five minutes or so. Uncover the pot and simmer for 12 minutes more or until the chili thickens. Refrigerate in a plastic container for up to one week, or freeze for up to six months. Note: Masa is wet ground cornmeal available at most grocery stores.