Pancho - Hot Dog with fries

Other

Wash peel and cut potatoes into thin juliennes.

Pour water into a large bowl add sugar and dissolve completely.

Toss julienned potatoes in, stir, and place in the fridge for an hour or two.

In a medium soup pot add in hotdogs and enough water to cover the dogs. Bring to a boil and cook for 10 minutes.

Drain and take hotdogs and place on a baking sheet. Preheat oven to 375 degree Fahrenheit. Place hotdogs in the oven and broil for 10 minutes. In the last minute or two place buns that have been cut and buttered into the oven to get toasted and golden. Take hotdogs and buns out of oven.

Take cut potatoes out of the fridge and drain. Place on a paper towel lined baking sheet and pat dry well.

Pour vegetable oil into the pot, about 3-4 inches. Heat to 360 degrees Fahrenheit. Place half of the potatoes into the hot oil. Do this carefully. I used a wire strainer and slowly lowered it into the oil. Cook for 10 minutes or until a nice golden brown. Take out with wire strainer and place on a paper towel line plate or baking sheet. Sprinkle with fine sea salt and toss. Do the same for the rest of the potatoes.

Take toasted bun and sprinkle with grated Asiago. Place wiener into bun and sprinkle some more grated Asiago. Do the same for the other wieners.

Place on a baking sheet and into a 375 degree Fahrenheit oven. Bake till cheese melts and then take out of oven.

In a large ramekin, whisk the mayo and ketchup together until well blended. Pour into a squeeze bottle, and set aside.

Sprinkle some chopped purple onion onto the melted cheese and hotdog. Take the mustard and relish and spread onto each side of the hotdog. Toss on some of the corn.

The final finishing touches, a drizzle of the salsa golf and, if you want, a nice mound of those golden fries.

Ready to serve, with a side of fries.