Congratulations to Heather Smith for Winning the 2009 Cookoff

Chicago Dog Pate

The recipe is based on a traditional Chicago Dog, which was deconstructed and then reconstructed into a playful, yet sophisticated version. This bite-size food is a great addition at baseball-themed parties and summer BBQs. It would be best served to family and friends who appreciate creativity in what they eat.

SERVINGS 8
COOK TIME 30 min
PREP TIME 10 min

Ingredients:

4 tbsp FRENCH'S® Classic Yellow® Mustard

8 Poppy Seed Cracker

2 All Beef Hotdogs

4 tbsp Sweet Pickle Relish

4 tbsp Chopped White Onion

8 Dill Pickle Slices

8 Roma Tomato (sliced 1/8 inch horizontally)

8 Pickled Piri Piri Pepper

Directions:

1. Boil hot dogs in simmering water for 5 minutes, then place in the fridge until chilled (approx 20 mins). 2. Puree cooked, chilled hot dogs in a food processor with as much water as needed to create a spreadable paste (pate) texture. 3. Spread 1-2 TBSP of the pate on the poppy seed cracker. 4. Spread 1/2 TBSP mustard on top of the pate. 5. Top with 1/2 TBSP relish 6. Top with 1/2 TBSP onion 7. Top with a pickle slice 8. Top with a tomato slice 9. Top with a piri piri pepper. 10. Sprinkle with salt & pepper

French's Cook-Off 2009 Sponsors:

cuisinart