Heirloom Restaurant's Hotdogs

Presented by Chef Clark Barlowe, Heirloom Restaurant
Yield:  2 hotdogs


2 Heirloom Hotdogs

2 Hot Dog Rolls

1 Quart Duck Stock

2 Tablespoons Heirloom Mustard

6 Chanterelle Mushrooms

1 Clove Garlic

1 Anaheim Pepper

2 Sprigs Thyme

2 T Olive Oil

1 T Herb Vinegar

2 Heirloom Tomatoes


1.  Place hot dogs and stock in pan and cook to reduce stock, when stock is reduced hot dogs will be full cooked, allow hot dogs to brown slightly.

2.  Chop chanterelle mushrooms, garlic, pepper, and thyme and combine with olive oil and vinegar.

3.  Place hot dogs on rolls, top with mustard, relish, and chopped tomatoes.

4.  Enjoy!! Happy 4th of July!