Hebrew National is kicking up the classic American backyard barbecue staple with a "1700 Carat Hot Dog." With truffles, porcini mushrooms, aged balsamic vinegar-- and of course edible gold flakes-- this mouthwatering treat has a hefty price tag of about $200!
- 1 Hebrew National Jumbo Hot Dog, heated
- 2 tablespoons of olive oil
- 1 cup of fresh morel mushrooms, sliced in half
- 1 tablespoon of finely diced yellow onion
- 1 teaspoon of white truffle oil
- 1 thinly shaved fresh black summer truffle
- 1/8 teaspoon of porcini dust
- 1 tablespoon of 100 year aged balsamico
- 1/8 teaspoon of edible gold flakes
- 1 toasted brioche bun
- Kosher salt and fresh cracked pepper to taste
In a large sauté pan on high heat with 1 tablespoon of olive oil, add in the sliced morel mushrooms and cook for 4 to 5 minutes, or until lightly browned.
Add in the diced onion and cook for 2 to 3 more minutes. Finish by folding in the white truffle oil and seasoning with salt and pepper.
In a separate small sauté pan on medium-high heat with the remaining 1 tablespoon of olive oil, lightly sauté the thinly sliced black summer truffles in the olive oil until lightly browned around the edges, about 1 to 2 minutes.
To Plate: Place the heated Hebrew National Jumbo Size Hot Dog in the toasted brioche bun and add on the cooked morel mushrooms. Sprinkle on the porcini dust. Add the sautéed sliced black truffles and then drizzle on the balsamico followed up by sprinkling on the edible gold flakes.