Recipes: David Burke's Angry Onion Relish

David Burke's Angry Onion Relish

Makes about 2 cups.

The "angry" indicates a spiciness that comes from the mustard oil, which is available at Asian and Indian specialty food markets.

• 1 medium onion, finely diced

• 2 tbsp. olive oil

• 2 c. pickle relish

• 3 cloves roasted garlic, peeled and mashed

• 2 tbsp. mustard seed oil

Directions

In a medium pan over medium heat, cook onion in olive oil until soft and translucent.

Transfer onion to a bowl and allow to cool. Mix with pickle relish, roasted garlic, reduced chicken broth and mustard seed oil. Keep in an airtight container in the refrigerator for up to 1 week.

Nutrition information per serving:

Carbohydrates1 gCalcium4 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Diabetic exchanges per serving: Free food.

Vienna Beef Hawaiian Dog

Serves 2, but is easily multiplied.

• 1 (7-in.) Vienna Beef hot dog

• 1 tbsp. teriyaki sauce

• 2 slices canned pineapple

• 1 ciabatta roll

•¹/₄to¹/₂c. shredded lettuce

•¹/₄cup Vidalia onions sautéed in 1 tbsp. canola oil

Directions

Split hot dog lengthways down the middle. Char-grill on both sides while you baste with teriyaki sauce. Grill pineapple and cut in chunks. Split roll in half and cover bottom half with lettuce. Place grilled dog on lettuce, cover with Swiss cheese, sautéed onion and pineapple. Cover with top of roll, cut it in half and share with a friend.

Nutrition information per serving:

Calories370Fat23 gSodium912 mgSaturated fat8 g

Protein13 gCholesterol36 mgDietary fiber2 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 high-fat meat, 2 fat.

Prairie Dog With Chilean Hass Avocados

Serves 6.

Guacamole:

• 1 plum tomato, cored and diced in¹/₄-in. pieces

• 1 clove garlic, minced

•¹/₂small onion, finely chopped

•¹/₄tsp. coarse salt

• Dash white pepper

Tomato and Corn Salsa:

• 3 plum tomatoes, diced in 1/4-in. pieces

•¹/₂red onion, chopped

•¹/₂green bell pepper, seeded and diced

•¹/₄jalapeño pepper, seeded and minced

• 1 clove of garlic, minced

• 4 springs cilantro, chopped

• ¹/₄tsp. coarse salt

• Dash white pepper

Hot dogs:

• 1 to 2 tbsp. vegetable oil

• 6 hot dog buns

•¹/₄c. shredded Cheddar cheese

Directions

Prepare guacamole: With a fork, mix together avocados, tomato, garlic, onion, salt, pepper and lemon juice to achieve a smooth consistency. Chill, covered, until using.

Prepare hot dogs: Slowly sear hot dogs in oil in a frying pan until slightly browned. Place hot dogs in buns and add guacamole on one side of the hot dog and salsa on the other side. Sprinkle Cheddar on top.

Nutrition information per serving:

Calories425Fat28 gSodium890 mgSaturated fat8 g

Carbohydrates33 gCalcium108 mg

Protein12 gCholesterol29 mgDietary fiber6 g

Chicago Fire Dog

Serves 1, but can easily be multiplied.

• 1 Vienna Beef Spicy Polish sausage

•¹/₄c. sliced green bell pepper

•¹/₄c. sliced red bell pepper

• 1 to 2 tbsp. canola oil

• 1 ciabatta roll

• 1 tbsp. Chipotle mayo

• 2 slices pepper jack cheese

Directions

Nutrition information per serving:

Calories816Fat60 gSodium1,416 mgSaturated fat19 g

Carbohydrates44 gCalcium404 mg

Protein25 gCholesterol79 mgDietary fiber3 g

Diabetic exchanges per serving: 3 bread/starch, 2 high-fat meat, 9 fat.

Serves 1, but can easily be multiplied.

This hot dog is topped with an apple-pear compote and a brandy butter sauce. Buttermilk blue cheese is then baked on top.

• 4 tbsp. (¹/₂stick) butter, divided

• 1 shallot, chopped

• 2 apples, cored and diced (peeling optional)

•¹/₄c. apple brandy

• Dash cinnamon

• 1 tsp. brown sugar, or to taste

• Dash salt

• 1 (6-in., 1/4-lb.) Vienna Beef hot dog

•¹/₄c. buttermilk blue cheese

Directions

In a small pan, heat 1 tablespoon butter with shallot and cook for 1 minute. Then add diced apple and pear and cook until fruit starts to caramelize. Add brandy and set aflame with a match. Put out flame; add remaining butter and season to taste with cinnamon, brown sugar and salt. Reduce by half.