Curly Dogs With Pickle Relish

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This recipe comes from “A Grandfather’s Lessons: In the Kitchen With Shorey” by Jacques Pépin. Curly Dogs With Pickle Relish Introduction This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and I had fun preparing them in unconventional ways: sliced in stew with beans or in soups, in salads with a mustard sauce, or with cabbage. I do not remember exactly how we invented the “curly dog.” It involved cutting the hot dogs in such a way that they curled as they cooked. Each dog is cut halfway through lengthwise and then with about 12 crosswise slits, so that when it cooks in a skillet, it curls into a “dented” wheel. I knew Shorey would enjoy making curly dogs with me. The relish I serve with the dogs is a bit …

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