Marilyn Monroe's Mini "Haute Dogs"
- Pretzel Buns:
- 1 1/2 cups warm water (110 degrees F)
- 1 tablespoon active dry yeast
- 4 1/2 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- Large saucepan water
- 1 egg, lightly beaten
- Pretzel salt or sea salt
- 9 mini chicken sausage franks and 9 beef cocktail franks
- Truffle oil
- 2 ounces truffle pate
- 1/4 cup ketchup
- Truffle oil
- 1 teaspoon chopped chipotle in adobo sauce, plus 1/2 teaspoon sauce
- Truffle oil
- Wasabi caviar (frozen tobiko, masago aka flying fish roe)
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
DirectionsMini Pretzel Buns:
Preheat the oven to 425 degrees F.
In the bowl of a stand mixer, combine the water and yeast. Let sit until foamy, about 5 minutes. Add the flour, sugar, salt and butter. Mix with the dough hook until thoroughly combined. Cover with a towel and allow it to rise in a warm place until it doubles in size, about 1 hour.
Turn the dough out to a lightly floured surface and start kneading.
Cut the dough into 18 pieces.
To shape, roll the dough into an oblong shape with both of your hands until smooth, slightly pull the sides outward then downward into the center of the roll, and pinch both ends to seal.
Space evenly on a sheet pan lined with parchment paper or a silicone mat to allow them to rise larger. Make sure the pinched seam side faces down. Cover with plastic wrap and let rise in a warm place until it doubles in size, about 30 minutes.
Put oven racks on the lowest and/or middle positions.
In a large saucepan, bring 2 quarts of water to a slow boil over medium heat. Add the baking soda and lower heat to a simmer.
Slowly add the buns, in batches, into the poaching liquid, seam side down. Avoid overcrowding.
Poach for 30 seconds, then turn the buns over and poach for another 30 seconds.
Remove the buns from the liquid and put them back on the sheet pan, seam side down. Lightly beat an egg in a small bowl. With a brush, coat all sides of the buns completely with the beaten egg.
Sprinkle each bun with coarse salt. With a knife, slash an "X" on the top of each roll. Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning on all sides.
Cool completely, split and enjoy!
Cook's Note: These are best enjoyed within 24 hours of being baked, but they can be stored tightly wrapped in the freezer. The rolls can be reheated, wrapped in damp paper towels, and microwaved for 30 seconds.
Preheat the oven to 375 degrees F.
In a baking dish, add the franks and drizzle with truffle oil. Bake until the franks plump, about 15 minutes.
Slice truffle pate into small squares and put a piece inside of each bun. Once the franks are done, put 1frank in each bun alongside the truffle. Put the pretzel buns in a napkin lined basket.
Label separate plates according to whether they have beef or chicken franks.
Combine the chipotle, chipotle sauce and 1/4 cup of ketchup in a small ramekin. Put the Dijon and stone-ground mustard in separate ramekins. Top each frank with each topping and wasabi caviar to your own taste.
Recipe courtesy Manouschka Guerrier, 2010
Recipe courtesy of Giada De Laurentiis