BONCOOK Style Hawaiian Puka Dogs
Active Time: 15 mins
Total Time: 20 mins
Serves: 2-3
boncook.com
Ingredients
For the Dogs:
4 Polish Sausages, Hot Dogs, or Veggie Dogs
4 Hawaiian Hot Dog Rolls or sub buns, not split
For the Mango Mustard
1 Fresh Mango, peeled and diced
1/4 of a cup French Pantry Citrus Aioli
2 teaspoons French Pantry Bordeaux Mustard
2 teaspoons French Pantry Mango Balsamic
2 teaspoons honey
2 tablespoons chopped Cilantro
For the Pineapple Chutney:
1 cup Fresh Pineapple
1/2 Red onion, finely chopped
1 to 2 tablespoons honey
1 to 2 tablespoons French Pantry, Mango or White Balsamic Vinegar
1 lime, juiced
1 tablespoon Cilantro, chopped
1 small Jalapeno seeded and diced
Salt to taste
Instructions
- Preheat oven to 375 degrees. Place the square mold on the perforated baking sheet.
- Place the meat in the square mold, add 1/4 cup of water, and place it in the oven. Roast for 15 to 30 minutes, depending on the sausage you are using.
- In the Eco Chop, blend mango, citrus aioli, Bordeaux mustard, Pomegranate or Mango Balsamic vinegar, until smooth. Then chill.
- Combine pineapple, red onion, white balsamic vinegar, honey, lime paste, cilantro, Jalapeño, and Sel Gris salt. Let sit.
Toast buns by creating a hole and warming the inside. - Assemble: Keeping the bun in one piece, make a hole in the top of the bun the size of a quarter. With a knife or a long ice tea spoon, carefully scrape out the center from top to bottom of the roll or bun. Evenly distribute the Mango Mustard and Pineapple relish inside.
- Insert sausage, drizzle with Mango Mustard, top with pineapple relish, and serve with optional garlic aioli.
Lime Paste Ingredients
- 3-4 fresh limes
- 1 to 2 tablespoons of honey
- 1 pinch of salt
- 1 to 2 tablespoons of EVOO, Lime oil, or water
Add in for corn:
- 1/2 cup butter (softened)
