The OK Dog

The OK Dog(for 4 servings) for the mango/jalapeno salsa2 mangoes1 jalapeno pepper1 red bell pepper1 yellow pepper1 orange pepperCilantro (handful – finely chopped)½ a Lime (juice)Scallions (handful – roughly chopped)1 package of Goat Cheese (plain preferred)SaltPepperRed wine vinegar (optional) for the dipping sauces:KetchupCinnamon PowderVanilla PowderMayonaiseGarlic (minced)HoneyLemon Juice (and zest)MustardDill (roughly chopped)Cumin powder Panko - Japanese bread crumbs/tempura flakes (optional) 4 Pepperidge Farm Hot Dog Buns4 Hebrew National Reduced Fat Franks 1. Mango/Jalapeno Salsa (must be prepared 30 minutes in advance and stored in the fridge) Dice the mangoes into ½ inch cubes and place in bowl. While wearing gloves (important!), finely chop the jalapenos (remove seeds if mild salsa is preferred) and place in bowl with mangoes. Dice yellow, red and orange peppers into ¼ inch pieces and add to jalapeno/mango mixture. Add chopped cilantro, scallions and lime juice. (optional):In order to further reduce the heat of the jalapenos, add a tablespoon of red wine vinegar. Season with salt and pepper. Gently fold the mixture with a spoon. Be careful not to mash the mangoes. Place the bowl, covered, in the fridge for at least 30 minutes prior to serving. 2. Dipping Sauces (after preparation, place in fridge) Sweet KetchupAdd ½ a table spoon each of both the cinnamon powder and vanilla powder (be careful, a little goes a long way), to 2 cups of ketchup, and mix with spoon. Garlic MayoAdd 2 tablespoons of honey, 1 minced clove of garlic and ½ a lemon (juice), to 2 cups of mayonnaise, and mix with spoon. Dill MustardAdd handful of finely chopped dill and 1 tablespoon of cumin, to 2 cups of mustard, and mix with spoon. 3. Dog & Bun (optional)Using a sharp knife, gently slice 1 inch off the top side (soft) of the bun. (a thin, lighter bun allows you to capture the full flavor of the goat cheese and salsa) Place 4 franks into boiling water and remove after 5 minutes (or when franks appear slightly swollen). Transfer franks to plate and let rest for a minute. When slightly cooled, make an incision from the top of the frank to the bottom, making sure that the knife does not go through the frank. Do so for all 4. Place all 4 franks on the grill, incision side up, for 2-3 minutes (it’s all about getting the grill marks). Transfer franks to a plate and let cool. Using a butter knife and a blade’s length worth, gently fill the incision of each frank (a difficult and messy task but so worth it) with the goat cheese. (optional)Pour 1 tablespoon of Panko over the goat cheese filled frank. Top off the frank with the mango/jalapeno salsa. Be generous. Finally, sprinkle the lemon zest over the finished product and serve.