Want to try out one of the recipes from Guy's latest cooking segment? We grabbed the recipes for you below!
Yield: 4 serving
Time: 2 hours 15 minutes
Method of Cooking: Grill
Special Equipment: Grill; toothpicks
Directions: Par cook bacon over grill for 1-2 minutes to render some of the fat. Drain and set aside.
For the relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/4-inch dice. Toss in large bowl, with the remaining relish ingredients to combine. Season with salt and pepper, to taste. Set aside.
Prepare dogs: using a sharp knife, make a lengthwise cut down the centre of the dog. Cut open the jalapeno slices and unravel into a long thin strip. Place 2 strips of pickled jalapeno into the hot dog spacing out so it fills the length of the dog. Wrap each dog tightly with a strip of bacon and secure with toothpicks at each end to hold in place.
Preheat a grill (or cast iron skillet) to medium heat. Coat the grill surface with canola oil to ensure the hot dogs don’t stick; grill until bacon is cooked through and crisp, and hot dogs are charred, rotating several times to evenly cook the bacon – about 8-10 minutes in total.
During the last minutes of grilling, split each bun and toast for 1-2 minutes per side. Remove toothpicks and nestle the hot dog into the toasted bun. Top with spicy relish and serve with ketchup and mustard, if desired.
Yield: 1 cocktail
Time: 2 minutes
Directions: Add all ingredients (except lambic), shake well and roll into Collins glass, top with Lambic Ale. Garnish with mint sprig.