There’s a great hot dog story in the July issue of Bon Appétit. Here it is online, Around the World in 80 Hot Dogs. Last night we were in a Spanish frame of mind, and tried the Manchego Cheese and Garlic Dogs, which involves a roasted garlic and roasted pepper relish. When was the last time you roasted a head of garlic? 1992? I’d forgotten how good it is! First, slice off about 1/2 inch from a head of garlic. Then place on tin foil square and drizzle with a teaspoon of Spanish olive oil.
Roast at 400 degrees for about 45 minutes, then unwrap and allow to cool for 15 minutes. Squeeze garlic cloves into a bowl. The recipe calls for jarred roasted peppers, but I had a few red and yellow in the fridge, so I roasted stovetop, diced and then threw in with the roasted garlic, along with some chopped Italian parsley from the garden. And a generous sprinkle of salt.
We grilled some supermarket potato bread hotdog buns, along with some Trader Joes beef hot dogs, and then put sliced manchego on the dog, followed by a generous slather of the garlic pepper relish and then drizzled with sherry wine vinegar. Simple, satisfying and easy—especially for a school night, and all the better with a glass of Rioja. Olé!