Hot Diggity's Hot Dog Competition
July 22nd on South Street
Hot Diggity was having a hot dog topping competition this past weekend, and I felt that the world needed to be exposed to my Mexican Coney dog. So I entered. And I did not win.
No cooking was allowed to be done on the premises, so I had to prep everything in advance.
The Mexican Coney consists of: 1) chipotle-lime crema.
2) A hot dog topped with chorizo-based, Mexican-style Coney sauce (scroll down for recipe).
3) A heavy-handed sprinkle of queso fresco.
4) Some cilantro, onion, and pickled jalapeno relish.
5) Another hit of chipotle-lime crema.
The esteemed judging panel consisted of (Left to Right): Owner of Hot Diggity, Keith, amazing hot dog illustrator Hawk Krall, local legend of greasy eats Holly Moore, and head chef at American Sardine Bar, Scott Schroeder.
While I could not ever personally pick braised lentils over chorizo Coney sauce, they did. There were a lot of contestants, and a huge variety of dogs. It must have been exhausting having to eat so much encased meat. Luckily, that crew was up for the challenge. It was a fun contest, and hopefully will become a yearly event. See below for Mexican Coney sauce recipe. Also, try this one over nachos. You will not be disappointed.
Chorizo Coney Sauce Recipe:
1 pack of chorizo (5 links)
1 medium sweet onion, finely diced
2 T ketchup
2 T yellow mustard
2 T chipotle in adobo
1 t white pepper
2 t celery seed
1 cup water
Instructions: Remove the sausage from the casings, throw into a dutch oven or stock pot. Break apart and render fat over medium heat for about 15 minutes. Add in onions and cook for about 10 minutes. Add the rest of the ingredients and mix thoroughly. After 5 minutes, add 1 cup water (or a bit more if necessary) as the meat will begin getting crumbly. Simmer another 15-20 minutes, let cool and eat over hot dogs, nachos, or any application where a Mexican style chili would be delicious.