The Top Chef All-Stars champ shares some tasty toppings from his Atlanta restaurant HD-1
1. BRAISED ONIONS & MUSTARD (serves 4)
Heat 2 tbsp. vegetable oil in a large skillet over medium heat. Add 6 cups sliced sweet onions (3 onions) and cook, covered, until soft, 15 minutes. Uncover, add 1 tbsp. salt, and cook 2 minutes. Stir in 2 tbsp. mustard seeds and cook for 5 minutes. Add 12 oz. light beer. Bring to a boil, lower heat, and simmer, uncovered, for 20 to 25 minutes, until beer has cooked off. Add a pinch of black pepper. Spread 2 tbsp. hot and sweet mustard on each bun. Top each dog with 2 tbsp. onions.
2. GARLIC CREAM CHEESE & TOMATO RELISH (serves 4)
In a 350 oven, roast ½ cup garlic cloves (about 12 medium-sized cloves) in 1 tbsp. olive oil for 35 to 45 minutes. Cool. Combine garlic and oil with 8 oz. cream cheese in a food processor. Process until smooth. Add salt to taste. Meanwhile, in a bowl, combine 2 diced tomatoes • ¼ cup diced red onion • 1 tbsp. olive oil • 1½ tsp. red wine vinegar • ½ tsp. salt • a pinch of black pepper. Spread 2 tbsp. cream cheese on each bun; top each dog with 2 tbsp. relish.
3. RUSSIAN DRESSING, SAUERKRAUT & SWISS CHEESE (serves 4)
In a bowl, combine 1 cup mayonnaise • 2 tbsp. horseradish • 1 tbsp. finely minced white onion • 1 tsp. hot sauce • 1 tsp. Worcestershire sauce • ½ cup minced bread and butter pickles • salt and pepper to taste. Spread 1 tbsp. dressing on each bun. Top each dog with another tbsp. of dressing, a slice of Swiss cheese and 2 tbsp. warm sauerkraut. Add sour pickle spear.
Cook hot dogs until they’re covered evenly with grill marks. Then place them in toasted, buttered buns.
The James Beard Award-nominated chef of Nostrana in Portland, Ore., shares a dish that’s perfect for a barbecue
Makes 4-6 servings
1 cup mesquite wood chips
½ cup extra-virgin olive oil
10 cloves garlic, thinly sliced
2 sprigs fresh rosemary
2 lbs. flat iron steak
Freshly ground black pepper 6 cups arugula, trimmed, washed, dried and chilled
1. Soak wood chips in water for 30 minutes; drain. Preheat grill to medium high. Sprinkle wood chips over grill’s heat source; cover with grill lid.
2. Heat olive oil and garlic in small saucepan over low heat, 5 to 6 minutes or until garlic begins to color. Remove from heat; add rosemary.
3. Season steak with salt and pepper. Grill meat, covered, 3-4 minutes per side until medium rare. Remove steak to cutting board; cover and let rest 5 minutes.
4. Diagonally slice steak 1/3-in. thick; arrange over arugula. Drizzle with warm olive oil. Serve immediately.
The pastry chef at New York City’s Del Posto puts his twist on an Italian dessert
¾ cup sugar
1 cup water, divided
Juice of 8 lemons (about 1¼ cups)
1 cup vodka
1. Combine sugar and ½ cup water in a saucepan. Simmer over medium heat until all the sugar dissolves, about 5 minutes. Let syrup cool.
2. Stir the lemon juice, ½ cup water and vodka into the cooled syrup. Pour mixture into a 13×9-in. rectangular metal pan and place in the freezer. Stir every few hours, for about 3 hours, until granita is slushy.
Recipe adapted from a dish Headley served at the New York Culinary Experience
Jeni Britton Bauer’s ICE-CREAM SANDWICH
The founder of Jeni’s Splendid Ice Creams shares a favorite cookie recipe to make the classic dessert
CHOCOLATE FUDGE COOKIES
Makes 32 cookies
4 oz. bittersweet chocolate
4 oz. unsweetened chocolate
4 oz. (1 stick) unsalted butter
¼ tsp. coffee extract
1¾ cups sugar
½ tsp. salt
¾ cup flour
¼ tsp. baking soda
¼ tsp. cream of tartar
1. Melt together chocolates, butter and coffee extract. Cool.
2. Combine eggs, sugar and salt and beat on high until the mixture is thick and light in color, 5 minutes.
3. Sift together flour, baking soda and cream of tartar.
4. Pour chocolate into the eggs and beat on medium speed until incorporated. On the lowest speed, mix in flour until just combined. Transfer the batter to a 13×9-in. pan and place in refrigerator for 1 hour.
5. Preheat oven to 325F. Use a tablespoon to drop batter onto parchment-lined sheet pan. Bake for 7 minutes. Rotate pan and bake for 7 more minutes. Cool cookies, then freeze before making ice-cream sandwiches.
“These cookies work great with black cherry, mint chocolate chip and caramel ice cream,” says Bauer.
Recipe adapted from Jeni’s Splendid Ice Creams cookbook