Kobe Bad Ass Dog

Ingredients

For the onion jam

  •   Spanish onion, minced
  • 2 Cups  pickle relish
  • 2 Cups  chicken stock, reduced to 2 tablespoons
  • 1 Teaspoon  Colman's mustard powder
  • 2 Tablespoons  canola oil
  • 1 Tablespoon  Tabasco sauce
  •    Salt and pepper, to taste

For the angry onions

  •   red onion, cut into thinly sliced rings
  • 1 Cup  all-purpose flour
  • 1 Tablespoon  paprika
  • 1 Tablespoon  chili powder
  • 1 Teaspoon  cayenne
  • 1 Tablespoon  salt
  • 2 Cups  canola oil

For the dog

  •   brioche bun
  •   grilled Kobe dog

The additional accoutrements that I serve with my Kobe Bad Ass Dog is what makes it so special. My onion jam adds a great depth flavor to a usually boring ketchup-and-mustard hot dog, and my angry onions are the perfect crunch.

Directions

For the onion jam

Add all of the ingredients to a medium-sized skillet and simmer for 10 minutes. Set aside.

For the angry onions

Heat the canola oil in a medium-sized skillet to 325 degrees. Combine all of the dry ingredients together in a small bowl, and dredge the onion rings in the dry mixture. Fry until crispy and golden brown, about 4 minutes. Drain on a paper towel. 

For the dog

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