DIY mustard and homemade chutney

December 18, 2009 4:37:25 PM PST
Homemade chutney with Fuji apples and fresh ginger! Plus, do-it-yourself mustard.

Chicken Apple Sausage with Apple-Ginger Chutney and House Made Mustard

Ingredients:

  • 1 Toasted bun or hoagie roll
  • 1 grilled or pan fried chicken apple sausage (we recommend Aidells)
  • 2 Tablespoons Show Dogs house mustard (recipe below)
  • 3 Tablespoons apple-ginger chutney (recipe below)
  • 1/4 cup loose leaf wild arugula
Method:
  1. You can either grill or pan fry your sausage.

  2. While it is cooking, place your bun in a 400 degree oven for just long enough to toast the outside and keep the inside soft. (about 5 minutes)

  3. Place your chicken sausage in the toasted bun, then top with the mustard, chutney and arugula. Serve with a pickle spear and enjoy!
Show Dogs Apple-Ginger Chutney

Ingredients:
  • 2 cups Fuji apples-cut into 1/2 inch cubes
  • 1 small onion-peeled and cut in half
  • 1.5 Tablespoons fresh ginger-diced small
  • 1.5 Tablespoons mustard seed
  • 2.5 cups apple cider vinegar
  • 2 teaspoons minced garlic
  • 0.6 cups organic agave syrup (or honey)
  • 1 teaspoon salt
Method:
  1. Slice onion halves very thinly. Place all ingredients in a sauce pot and bring to a boil.

  2. Reduce heat, cover and simmer for at least 30 minutes, stirring occasionally.

  3. When the apples are completely cooked through, remove lid and let simmer until apples begin to break down and mixture thickens a bit, about 15 minutes.

  4. Cool and keep refrigerated for 6 months.
Show Dogs House Mustard
Enough to top approximately 20 hot dogs

Ingredients:
Note: made with as many organic ingredients as possible
  • 1 cup mustard seeds
  • 1 cup water
  • 2/3 cup white wine
  • 2/3 cup champagne vinegar
  • 2 teaspoons honey
  • 1/4 cup agave syrup
  • 2 tablespoons olive oil
  • 1 tablespoon salt
Method:
  1. Combine water, wine and vinegar in a saucepot and bring to a boil.

  2. Place the mustard seeds into a heat resistant container (at least 2 quarts), with the honey, agave syrup, olive oil and salt.

  3. When liquid mixture comes to a boil, turn off immediately and pour over the mustard seed mix.

  4. Cover and let sit unrefrigerated in the heat resistant container for at least two hours (up to 24 hours), blend in a blender or processor until desired consistency, this could take up to 10 minutes.

  5. Cool for at least 1 hour before using.
** Leftovers can remain in the refrigerator for up to 6 months if stored in a covered container.

Show Dogs Pickle Relish
Enough to top approximately 20 hot dogs

Ingredients: Note: made with as many organic ingredients as possible

  • 3 cups half sour pickles, diced small
  • 2/3 cup sweet onions, minced
  • 1 large clove garlic, minced
  • 1/2 cup cider vinegar
  • 1/2 teaspoon coriander seed
  • 1 teaspoons mustard seeds
  • 2 teaspoons agave syrup (honey will also work)
  • 4 teaspoons yellow mustard
  • Pinch chile flakes (to taste)
  • salt & pepper to taste
Method:
  1. Combine the diced pickles, minced onion and garlic together in a heat resistant container such as a large glass jar.

  2. In a small sauce pot, combine vinegar, coriander, mustard seed, yellow mustard and agave syrup.

  3. Bring to a simmer and let reduce for just a few minutes.

  4. Pour over the pickle mixture in the heat resistant container and fold together.

  5. Add the salt, pepper and chile flakes to taste.

  6. Store in refrigerator. Cool for at least 1 hour before using.
** Leftovers can remain in the refrigerator for up to 6 months if stored in a covered container.

Show Dogs Apricot Fig Chutney

The dried Mission figs in this recipe are extremely sweet which is why we do not add honey or sugar. We cut the sweetness with dried apricots which also lend a bit of an extra tang and balances the sweet fruitiness of the figs.

Ingredients:

  • 1 cup dried mission figs-roughly chopped
  • 1 cup dried apricots-roughly chopped
  • 3/4 cup champagne vinegar
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • 1 clove garlic-minced
  • 1 Tablespoon mint chiffonade
  • 1 pinch ground cloves
  • salt to taste
Method:
  1. Place the figs, apricots, vinegar, juice, water and garlic in a sauce pot and bring to a simmer over medium heat. Let simmer slowly, covered, for 30 minutes. If the liquid level falls below the top of the fruit, just add a little more juice to refresh.

  2. After 30 minutes, uncover and add mint, clove and salt.

  3. Cook until flavors incorporate, about 7-10 minutes.

  4. Adjust to desired consistency by simmering longer or thinning with juice. Refrigerated, this will keep for over 6 months.
Ryan Farr's Organic 4505 Dog

Ingredients:

  • 1 toasted hot dog bun (We recommend ACME)
  • 1 grilled or pan fried Ryan Farr Organic 4505 Dog
  • 2-3 tablespoons diced onion
  • 2-3 tablespoons diced tomato
  • 1-2 tablespoons house mustard
Method:
  1. You can either grill or pan fry your hot link.

  2. While it is cooking, place your bun in a 400 degree oven for just long enough to toast the outside and keep the inside soft. (about 5 minutes)

  3. Place your hot link in the toasted bun, then top with the mustard, onion and tomato. Serve with a pickle spear and enjoy!
About John Clark, Executive Chef & Co-Owner, Show Dogs:

As the acclaimed Foreign Cinema restaurant celebrates 10 years in 2009, Chef/Owners Gayle Pirie and John Clark announce the opening of their more casual concept, Show Dogs, in downtown San Francisco's historic theatre district.

Continuing their passion for cuisine that is both simple and quality-driven, Pirie and Clark opened Show Dogs to offer the very best hot dog and sausage selection in the Bay Area.

Its menu features 12 seasonally-changing, globally-influenced hot dogs and sausages made with organic and locally sourced meats from 4505 Meats, Golden Gate Meats, Fatted Calf and Let's Be Frank.

Each is complemented by a selection of house made condiments and served on organic, custom, sesame seed hot dog buns from Acme Bread Company. Show Dogs is situated on the highly visible corner spot of 6th and Market Streets with floor-to-ceiling windows.

"This stretch of Market Street will see new art museums, restaurants, bars and community centers over the next few years and we couldn't be happier to be a part of the changing neighborhood," says Pirie. To open Show Dogs, Pirie and Clark partnered with Bruce McDonald, co-owner of Foreign Cinema restaurant, and David Addington, owner of the Warfield Theatre and visionary behind the revitalization of the mid-Market neighborhood.

Show Dogs:
1020 Market Street
San Francisco, CA 94101
Phone: (415) 558.9560
Website: www.showdogssf.com


Load Comments