The French Culinary Institute held its fourth annual hot dog eating competition and it looks like there are some serious hot dog eaters among the contestants.
Watch below winner Dan Esposito and his fellow chefs-to-be scarf 30" hot dogs as fast as possible.
Additionally, there were two recipe content winners for the student condiment competition and the student beverage competition (no fast-paced eating required). The recipes are below.
Farm Stand Vegetable Relish by Marite Acosta
- 12 jalapeños sliced into thin rings, use only 1/4 of the seeds
- 12 radishes julienned
- 2 orange bell peppers, remove seeds and cut into 1" strips
- 2 yellow bell peppers, remove seeds and cut into 1" strips
- 6 Persian or Kirby cucumbers, skin on, cut into quarters then cross-cut
- handful of green beans, cleaned and cut into 1/2" pcs
- 2 cups white vinegar
- 2 cups sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
Heat the vinegar and sugar together until the sugar is dissolved. Turn off the heat and add the jalapeños to cool in the hot liquid. Add the celery and mustard seeds. Once cooled, add the rest of the vegetables except for the radishes. Put the radishes in a separate bowl with some of the pickling liquid to soak for about 2 hours. Strain and discard liquid and mix the radishes with the rest of the vegetable mixture. Store in a glass jar and refrigerate.
Yield: approximately 1 quart
Mock Mango Bellini by George Love
For the Mango:
- 1/2 cup mango puree, chilled
- 1 teaspoon lemon juice
Combine lemon juice and mango puree, mix throughout and reserve in the refrigerator until serving.
For the Ginger Beer:
- 1 ginger root, finely grated
- 60 grams sugar
- 2 liters water
- 1/8 teaspoon yeast
- 2 lemons, juiced
Combine 1 liter of water, grated ginger and sugar in a saucepan and bring to a boil. Remove from heat, cover and let it steep for 1 hour. Once at room temperature, pour the syrup into a 2 liter bottle. Add the rest of the water along with the lemon juice and yeast, gentle shake just to combine, cap it and store at room temperature. Once the bottle is too hard to squeeze, strain the ginger beer through a chinois, portion into bottles and refrigerate until serving.
For the Basil Lemon Crushed Ice:
- 1 bunch of basil, chiffonade
- juice and zest from 10 lemons
- 2 liters water
- honey, to taste
In a large saucepan bring the basil, lemon juice/zest, and water to a boil. Simmer until basil has been infused. Sweeten with honey then pass liquid through a fine chinois and freeze into cubes. When serving, crush the ice in a blender and enjoy.