Curly Hotdogs with Relish

Chef Pepin has been a favorite of mine for many many years. In addition to his creative culinary abilities he paints beautiful paintings. I saw this on Simply Ming. They only cooked for 3 on the show, so I have adjusted for a more family sized menu. I believe it may be illegal to serve hotdogs in any form or shape without mustard so feel free to add some to the bun before you add the rest. I never did get the hotdog to curl completely around but it was very tasty with the relish. I will keep trying.


8-10 Hot Dogs, (Good quality if that is not an oxymoron)
4-5 Hamburger buns, toasted
1 tsp oil, neutral, for frying

3 dill pickle, cut into a ¼-inch dice (about ¼ cup)
1/2 cup coarsely chopped mild onion, like Vidalia
1 cup diced (1/4-inch) tomato
4 sliced scallions
¼ cup ketchup
~1 Tbs hot chili sauce (like Sriracha)
1 tsp sugar
Salt and Pepper to taste


  1. Combine all the ingredients for the relish in a resealable bowl and let it sit in the refrigerator while you cook the rest.
  2. With a sharp paring knife, cut the dogs lengthwise about halfway through the meat. Then cut each hot dog crosswise, cutting about halfway down and making a cut every third-of-an-inch or so. You should have ~12 cuts on each hot dog.
  3. Heat the oil in a sturdy skillet and add the hot dogs. Cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll on themselves and brown on all sides. They will start curling up into wheels.
  4. Meanwhile, toast the bun until it is crusty. Place a curly dog on each half bun, curling it into a dented wheel. Spoon the relish into the center and serve.