Argentine Hot Dogs (with chimichurri, pickled red onions, marinated queso fresco, and chorizo)

Last month I was going through starred posts in my Google Reader when I read this title out loud to Jon - "Argentine Hot Dogs with chimichurri, pickled red onions, marinated queso fresco, and chorizo." That immediately caught his attention and he said it sounded great. I agreed, so when I was making the menu for a casual Father's Day, I decided to make these.

The original recipe for these dogs was posted on a great blog, Oishii. I have made several recipes from Oishii and have never been disappointed, so I knew these would be great.

What I loved about this recipe was that everything could be made ahead of time, leaving you with only the dogs to grill when you are ready to eat. And what a way to bring your hot dogs up a level!

Argentine Hot Dogs

The Chimichurri:

• 1/2 a bunch of parsley, chopped
• 1/4 cup olive oil
• Juice of 1 small lemon
• 1 TBS. red wine vinegar
• 1/4 tsp. red pepper flakes
• 1/4 tsp. crushed garlic
• 1/4 cup finely diced red and yellow peppers
• 2 tablespoons grated carrot

 Combine the first six ingredients in a food processor; pulse to pesto-like consistency. Season to taste with salt. Fold in peppers and carrot. Set aside. Can be made several hours ahead. Cover and chill. Take out of refrigerator 1 hour before serving.

The Pickled Red Onions:

• 1/2 red onion, sliced
• 2 TBS. white wine vinegar (or champagne vinegar)
• agave nectar to taste
• Kosher salt to taste

Place the sliced onions in a bowl and add the vinegar. Add a good drizzle of agave nectar (or you can use honey or sugar) and season with a little salt. Stir to combine. Taste and add more sweetener if needed. Cover and refrigerate overnight.

The Marinated Queso Fresco:

• 4 ounces queso fresco, crumbled
• 2 tablespoons olive oil
• 1/4 teaspoon crushed garlic
• Zest from 1/2 lemon
• Salt, pepper to taste

Combine the marinated queso fresco ingredients. Cover and refrigerate overnight.

The Chorizo:
1 link of chorizo is more than enough for 2 dogs. Crumble into a hot pan and cook until browned and cooked through. You want to make this as close to the time you are eating as possible.


To Assemble:
2 grilled beef hot dogs
1 steak roll – cut in half lengthwise, with a slit cut into each half to form 2 hot dog “buns”
Lightly toast the buns on the grill, grill the hot dogs, and top with cooked, crumbled chorizo, chimichurri, pickled red onions, and marinated queso fresco.