Hot Dogs With Whipped Black-Eyed Pea Spread, Relish and Mustard

Ingredients

• 2 cups plus 2 teaspoons extra-virgin olive oil, divided
• 1 bunch rosemary, finely chopped
• 3 cloves garlic, sliced
• 3 cups black-eyed peas, cooked
• 2 tablespoons roasted garlic cloves
• Dijon mustard to taste
• 12 hot dogs
• 12 hot dog rolls
• 2 cups bright green pickle relish

Preparation

1. In a pot on the grill with 2 teaspoons oil, add rosemary and sliced garlic and heat for about 1 minute. Stir in black-eyed peas. Add just enough water to cover peas, and then transfer mixture to blender. Puree the mixture while slowly adding roasted garlic and remaining extra-virgin olive oil in a steady stream. Once emulsified, add Dijon mustard and salt and pepper to taste.
2. Place hot dogs on grill; cook until crispy and warmed through. Slit rolls down the middle and toast on the grill for 1 minute. Spread pea puree on one side of rolls and mustard on the other. Place a hot dog in each roll, slit each down the middle and fill with relish.

Serves

Makes 12

Source

Grain Foods Foundation

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