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The Stadium Dawg

with Field Roast Frankfurters

Nyesha Arrington

Unaffiliated

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Nyesha Arrington

Unaffiliated

Los Angeles chef Nyesha Arrington misses going to baseball games, not to mention the stadium food that goes along with them.

Nyesha was inspired by her love of a good hot dog straight from the concession stand, so she created this plant-based version featuring Field Roast Frankfurters and her homemade honey mustard sauce.

”I believe wholeheartedly that with this donation I will be able to get back on track with my 2020 timeline and achieve the goals that I have set for myself and my business,” Nyesha said — including launching her line of sauces, growing her clientele, and executing on a book about her journey as a Black Korean American chef.

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The Stadium Dawg

with Field Roast Frankfurters

Nyesha Arrington

Unaffiliated

6 servings

Mustard
  • ¾ cup mild mustard powder
  • 2 tablespoons Himalayan pink salt
  • 1 teaspoon agave
  • 1 teaspoon turmeric powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ cup apple cider vinegar

  • Pickled Peppers
  • 2 cups apple cider vinegar
  • 1 carrot, thinly sliced
  • 2 teaspoons black peppercorns
  • 2 teaspoons Himalayan pink salt
  • 1 garlic clove
  • 3 fresno, jalepeño, or serrano peppers, sliced

  • Roasted Onions
  • 2½ cups rock salt
  • 6 cipollini onions or medium shallots

  • Roasted Peppers
  • 3 tablespoons extra-virgin olive oil
  • 1 pound small sweet peppers
  • 6 garlic cloves, thinly sliced
  • 2 teaspoons Himalayan pink salt

  • Plating
  • 1 package ​Field Roast Plant-Based Frankfurters
  • Olive oil, as needed
  • 6 hot dog buns

  • Mustard
  • ¾ cup mild mustard powder
  • 2 tablespoons Himalayan pink salt
  • 1 teaspoon agave
  • 1 teaspoon turmeric powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ cup apple cider vinegar

  • Pickled Peppers
  • 2 cups apple cider vinegar
  • 1 carrot, thinly sliced
  • 2 teaspoons black peppercorns
  • 2 teaspoons Himalayan pink salt
  • 1 garlic clove
  • 3 fresno, jalepeño, or serrano peppers, sliced

  • Roasted Onions
  • 2½ cups rock salt
  • 6 cipollini onions or medium shallots

  • Roasted Peppers
  • 3 tablespoons extra-virgin olive oil
  • 1 pound small sweet peppers
  • 6 garlic cloves, thinly sliced
  • 2 teaspoons Himalayan pink salt

  • Plating
  • 1 package ​Field Roast Plant-Based Frankfurters
  • Olive oil, as needed
  • 6 hot dog buns

    1. For the mustard, ​in a small saucepan combine 1 cup water, mustard powder, salt, agave, turmeric, garlic powder, and paprika. Cook over medium-low heat for 30 minutes, stirring frequently. The mustard will start to thicken into a paste. Add vinegar and continue to cook about 10 minutes more or until thickened (mustard will continue to thicken as it cools).
    2. For the pickled peppers, in another small saucepan, bring vinegar to a boil. Add carrots, peppercorns, salt, and garlic and simmer, covered, for 5 minutes. Add peppers, bring back to a simmer, reduce heat to low, and cook, covered for 5 minutes more. Set aside and let cool. Transfer to a jar and cover with a resealable lid.
    3. For the roasted onions, preheat the oven to 375°F. On a medium-sized sheet pan, spread a bed of rock salt to cover the surface. Place unpeeled onions root side down and bake 35-45 minutes or until tender. Cool completely, peel off the outer layer, and cut into 1” pieces.
    4. For the peppers, heat a large skillet over medium-high heat and add olive oil. Pierce the peppers with a fork or skewer to allow the heat to penetrate, and add them to the pan. Add salt and cook over high heat, stirring occasionally, until the peppers are seared on the outside and soft, about 10 minutes. Stir in garlic, decrease the temperature to medium-low and cook 3-5 minutes more, stirring occasionally. Let cool, then cut the peppers into strips and toss with the sliced garlic.
    5. For the Field Roast Frankfurters, preheat a gas grill, charcoal grill, or a grill pan. Slide a long wooden skewer through each frankfurter and using a paring knife, cut into frankfurters at a slight angle. Turn and continue cutting until spiral-cut end to end. Grill, turning frequently, until lightly charred all over, brushing with olive oil as needed to prevent them from drying out.
    6. To assemble, push each frankfurter off the skewer and into a bun. Top with onions, peppers, pickled peppers, and mustard. Serve immediately.
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