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Completos: Chilean Hot Dogs That Will Change Your Life

Chilean Completos: hot dogs with a twist! This is not your standard American dog with yellow mustard and ketchup. This is the Chilean dog loaded with avocado, lemon-mayo, sauerkraut and tomatoes. How does one write 300 words about hot dogs?  Normally, I would say that you can’t write 200 words on boring, tubed meats, but when it comes to Chilean completos, I could write a novel.  This is not your standard American dog with yellow mustard and ketchup. This is the Chilean dog loaded with avocado, lemon-mayo, sauerkraut and tomatoes. Because Chileans do not make food in half-measures, these amazing ingredients do more than just complement the hot dog, they steal the show.   Everything is fresh and full of flavor.

complement the hot dog, they steal the show.   Everything is fresh and full of flavor.

Chilean Completos: hot dogs with a twist! This is not your standard American dog with yellow mustard and ketchup. This is the Chilean dog loaded with avocado, lemon-mayo, sauerkraut and tomatoes.

Chilean Completos: hot dogs with a twist! This is not your standard American dog with yellow mustard and ketchup. This is the Chilean dog loaded with avocado, lemon-mayo, sauerkraut and tomatoes. I know what you’re thinking, “Alais, this looks like a total gut-bomb.”  And you would be right. This is a complete gut-bomb, but one that is totally worth it.

A couple of things you should know before you decide to eat a Chilean completo:

1. You will not look pretty. (But who cares anyway.)

2. You will need an entire roll of paper towels to wipe your face.

3. You will never look at sauerkraut the same way again.

4. You will not need to eat again for at least 2 days.

Chilean Completos: hot dogs with a twist! This is not your standard American dog with yellow mustard and ketchup. This is the Chilean dog loaded with avocado, lemon-mayo, sauerkraut and tomatoes. In Chile, completos are traditionally served with papas fritas – thick-cut french fries.  This is one gut-bomb too many, so I like to serve mine with fruit.  Something tropical and acidic like mangoes (pictured in the beginning) or pineapple pairs so well and serves as a delicious palette-cleanser.  Also, because you’re still making hot dogs, the typical picnic staples will still feel right at home nestled next to this behemoth.  Once you eat hot dogs this way, you will never go back!  I hope you enjoy them as much as I do.

Chilean Completos: hot dogs with a twist! This is not your standard American dog with yellow mustard and ketchup. This is the Chilean dog loaded with avocado, lemon-mayo, sauerkraut and tomatoes.

Chilean Completos
Recipe Type: Entree
Cuisine: American
Author: Alais Petersen
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 12
Ingredients
  • 12 hot dogs
  • 12 unsliced bolillo or hoagie rolls
  • 1 16 oz package Boar’s Head sauerkraut
  • 1 tsp granulated sugar
  • 1 cup mayo
  • 2 lemons, juiced
  • 4 large avocados
  • 5 medium vine-ripened tomatoes
Instructions:
  1. Place the hot dogs in a large pot and fill to one inch above the hot dogs with cold water. Turn burner to high heat and bring the hot dogs to a boil. As soon as the pot is at a rolling boil, turn off and let sit.
  2. Place the sauerkraut and sugar in a small saucepan over medium heat. Bring to a simmer and stir occasionally until all liquid is dissolved. This should take 15-20 minutes.
  3. While the sauerkraut is cooking, start prepping your condiments.
  4. Cut a hole in each bolillo roll. Take care not slice through. You want to make a pocket for hot dog, by keeping the ends intact.
  5. Place mayo in a small bowl and add 2 teaspoons of lemon juice. Whisk until combined.
  6. Peel and dice avocados in a large bowl. Add the rest of the lemon juice to the bowl and take a potato masher and mash until the avocado is a fine paste. Salt to taste.
  7. Chop tomatoes in 1/2 or 1/3 inch pieces and set aside.
  8. To assemble: stuff a drained hot dog into the bolillo roll, then add sauerkraut (as much or little as you want), fill in the entire space between the sauerkraut and the top of the roll with avocado mash (trust me), next top with a large stripe of lemon-mayo, finally top with as much tomato as your heart desires.

Texas Style Chile-Honey Lamb with Fixin’s

Cascarones and rack of lamb make for very Texas Easter.

Cascarones (confetti eggs) and rack of lamb make for a very Texas Easter.

While most of America happily dyes and hides eggs in quaint backyards for children in adorable pastel church clothes, Texas does Easter a bit different.  Sure, we dye and hide eggs, but then the celebration gets a little more chaotic.  Someone decided a long time ago that hiding and finding eggs was just too passé.  Why don’t we fill emptied eggs with tons of confetti, then smash them on people’s heads?  What better way to celebrate the resurrection of Jesus can there be?

Oh ya. Come to mama.

Oh ya. Come to mama.

Much like cascarones (confetti eggs), a rub is Texas’ answer to the boring dish of lamb with mint jelly.  There’s no way Texans are passing mint jelly around the Easter table.  We love heat and lamb is an excellent foil for an earthy, spicy rub.  But man cannot live on lamb alone, so I included a delicately sweet parsnip purée and some peas quickly sautéed in brown butter.

Texas Style Chile-Honey Lamb with Parsnip Purée and Brown Butter Peas

Servings: 6-8    Prep Time: 1 hour    Cook Time: Combined 1 hour 15 minutes    Total Time:  2 hours 15 minutes

Ingredients:

Chile-Honey Lamb

2      racks of lamb, dried then generously salted and peppered  (trimmed to 1/8 inch fat, silverskin removed)*
2      Tbsp ground ancho chile powder
1      tsp dried oregano
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/8 tsp ground cumin
1/4 tsp ground cayenne pepper (optional)
1/4 cup mesquite honey (clover honey is fine)
2      Tbsp balsamic vinegar
1      Tbsp canola oil

Parsnip Purée

1      lb parsnips, peeled, halved and cut into 2 inch pieces
3/4 cup half and half
2    Tbsp unsalted butter
Salt

Brown Butter Peas

1     shallot, minced
1     tsp fresh minced thyme (do not substitute with dried thyme)
2     Tbsp unsalted butter
3     cups frozen peas (do not thaw)

Instructions (in order of when you should start):

Parsnip Purée

  1. Place the cut parsnips in a Dutch oven or rondeau.  Fill to cold water to one inch above the parsnips.  Bring to a boil.
  2. Boil until the parsnips yield easily to a fork.  About 15-25 minutes.
  3. Drain in a colander and immediately add to a blender or food processor along with the butter and 1/2 cup of the half and half.
  4. Blend until smooth.  The consistency should be a little thinner than whipped cream cheese.  If the mixture is too thick, at more of the half and half.

Chile-Honey Lamb

  1. Place a roasting pan or jellyroll pan in the oven.  Move the oven rack to the lower-middle level.  Preheat oven to 425°.
  2. Mix dry ingredients together and toast in a dry 12 inch skillet over medium-high heat.  About 30 seconds.  Put in bowl to the side.
  3. In the now empty skillet, heat the canola oil over medium-high heat until shimmering.   Place the lamb racks, fat side down until well browned.  5-7 minutes.  Flip and brown the other side, about 3-5 minutes.  Now place the racks with bones intertwined, so you can brown the very bottom of the meat, about 3 minutes.
  4. Pull skillet off the heat and brush all over the meat with half of the marinade.  Working quickly, place each rack fat side down in the roasting pan and return to the oven.
  5. After 6 minutes, pull the racks out and rebaste with the rest of the marinade.  Return to oven for another 6 minutes.
  6. At a total time of 12 minutes, test with a meat thermometer to see that the lamb has reached 135°.  If not, then continue roasting another 3 minutes.
  7. When the roasting is completed, immediately pull the racks out of the oven and tent with foil.  Let rest for 10 minutes.
  8. Once the lamb has rested, slice just after every bone.  You should have 6-8 individual ribs per rack.

Brown Butter Peas

  1. Melt the butter in a 12 inch skillet (non-stick or regular) over medium-high heat.  Watch and swirl almost constantly and as soon as the milk solids turn a golden brown and you smell a nutty aroma, add the shallots and minced thyme.
  2. Continue to cook on medium-high heat until the shallots have softened and the edges turn translucent.
  3. Add the frozen peas.  Cover with a lid and cook, stirring once or twice until the peas are warm, about 5 minutes.

*I like to leave the silverskin on because it helps keep the lamb from tearing or falling apart.  Totally a personal preference.

Happy cooking!

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