By Meal Type
Bánh Mì Dog Recipe
Ingredients
- 1 Ea. Baguette - Cut, 6 inch, Split (Commercially Available)
- 1 Ea. Ball Park® Beef Hot Dogs, 5:1, Frozen
- 2 Oz Pickled Carrot Daikon - Shredded (Sub-Recipe)
- 1 Oz Sriracha Mayonaise (Sub-Recipe)
- 3 Ea. Fresh Jalapeno - Seeded & Sliced Thin 1/8 in.
- 4 Ea. Fresh Cilantro Leaves
- 2 Ea. Fresh Cut Lime Wedges
ALTERNATE PRODUCT
- Ball Park® Three Meat Hot Dogs, 5:1
Get inspired with a take on a classic Vietnamese Bánh Mì Dog featuring Ball Park® Beef Hot Dogs, 5:1 , topped with crisp pickled carrot and daikon and drizzled with sriracha mayo and sliced jalapeno and freshly picked cilantro, served on a soft white baguette with lime wedges.
Directions
- Pre-heat roller grill.
- Set Roller Grill to heat and set tempered sausages on roller grill.
- Heat the links for 18-20 minutes.
- Then set Roller Grill temperature to warm.
- Place soft baguette onto a clean worksurface.
- Spread pickled carrot & daikon down the center of the soft white baguette.
- Place one Ball Park® Angus Beef Franks , into the center of the soft white baguette on top of the pickled carrot & daikon.
- Drizzle the entire sausage with sriracha mayo.
- Top with jalapeno slices and freshly picked cilantro.
- Serve as needed with lime wedges on the side.
Pickled Carrot & Daikon
Ingredients
- 4 Oz. Fresh Orange Carrot - Pre-Shredded
- 4 Oz. Fresh Daikon - Julienned
- 16 Oz. Vinegar Rice Wine - Seasoned
- 16 Oz. Room Temperature Water
- 3 Oz. White Granulated Sugar
- 2 tsp. Kosher Salt
Directions
- Place a clean container onto a clean worksurface.
- Place both carrot and daikon into the container.
- Place a small sauce pot on medium-high heat.
- Bring vinegar, water, sugar, and salt just to a boil.
- Remove from heat and carefully pour over carrot and daikon.
- Cool to room temperature; cover and refrigerate until ready to use.
- Serve as needed.
Sriracha Mayo
Ingredients
- 16 Oz. Heavy Mayonaise (Commercially Prepared)
- 3 Oz. Sriracha Sauce (Commercially Prepared)
- 2 Tbsp. Fresh Squeezed Lemon Juice
- 2 tsp.. Fresh Minced Garlic Clove
- 1/4 tsp. Kosher Salt
Directions
- Place a stainless bowl onto a clean worksurface.
- Place all ingredients into the stainless bowl.
- Whisk all ingredients together to well combined.
- Serve as needed.
- ALTERNATIVE COOKING METHODS – for Ball Park® Beef Hot Dogs, 5:1, Frozen
- Boil: Heat Franks to an internal temperature of 165°F; hold at 165°F for 1 minute before serving; hold at 135°F or higher for a maximum of 4 hours. Note: Due to variances in cooking equipment heating times are approximate and may require adjustment. Boil Cover Franks with water. Bring to a boil. Boil 4-6 minutes or until Franks reach an internal temperature of 165°F.
- Grill: Heat Franks to an internal temperature of 165°F; hold at 165°F for 1 minute before serving; hold at 135°F or higher for a maximum of 4 hours. Note: Due to variances in cooking equipment heating times are approximate and may require adjustment. Grill Use medium heat, 6-10 minutes. Turn often; if frozen, thaw first.
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