Sometimes grilling burgers at a barbecue can get pretty basic. In an effort to sidestep that monotony, we linked up with our friend and chef Frank DeLoach to create the Delhi Dog.
The power-move inspired dish features a curry ketchup, mango chutney, is 100 percent kosher and feeds about six people. Frank had me over to his crib for a few cold ones this past weekend so we he could show me what it looks like, and it all took less than an hour to make.
Enjoy the goods:
The Delhi Dog
Ingredients
- 6" Pita (white or wheat)
- 1 package of six Hebrew National franks
- 1 Tbsp curry ketchup
- 1 Tbsp mango chutney
- 1 Tbsp of shaved red onion
- 2 sprigs of fresh cilantro
How to make it:
- Grill franks on a skillet with leftover oil from zucchini (see below).
- Throw the pita bread on at the same time, street cart style, and grill for a minute each side.
- Stuff pita with mango chutney and curry ketchup.
- Slice franks and stacked, generously, into pita.
- Top with red onions and cilantro.
Ingredients
- 1 cup Hunt's 100% Natural Ketchup
- 1/4 cup red wine vinegar
- 4 Tbsp minced red onion
- 1 Tbsp Madras Curry Powder
- 4 Tbsp vegetable oil
How to make it:
- In a small sauce pan, add oil and bring to medium heat.
- Sweat onions, then add curry powder.
- Cook for one minute until onions are translucent & curry is fragrant.
- Deglaze with vinegar then reduce by half.
- Add ketchup & mix to combine.
Mango Chutney
Ingredients:
- 1 cup sugar
- 1/2 cup white vinegar
- 3 cups of mango
- 1/2 yellow onion, minced
- 1/4 cup of golden raisins
- 2 Tbsp of crystalized ginger
- 1 garlic clove, minced
- 1/4 Tsp mustard powder
- pinch of chili flake
How to make it:
- Combine all ingredients in a sauce pot.
- Bring to a simmer and cook slowly until sticky.
Couscous
Ingredients:
- 2 Tbsp olive oil
- 1 box of couscous
- 2 cups of low sodium chicken broth
- 2 lemons, zested & juiced
- 1 bunch flat leaf parsley
- 4 sprigs of mint
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
How to make it:
- In a medium sauce pot, heat olive oil to medium and add chicken broth and bring to a boil.
- Remove from heat.
- Add couscous, stir, and let it stand covered for about 5 mins.
- Season with salt, lemon juice & zest.
- Add the can of Ro*Tel Original Diced Tomatoes & Green Chilies (drained) to the couscous.
- Fold in chopped parsley, mint and RoTel.
Grilled Zucchini
Ingredients:
- 2 large zucchini, sliced length wise 1/4" thick
- 1 head of garlic, halved and crushed
- 1 large shallot, sliced
- 2 Tbsp Wesson Canola oil
- 1 lemon, juiced
How to make it:
- Add all ingredients in mixing bowl, mix well.
- Season with salt, let sit for 1 hour.
- On a grill at high heat, cook zucchini about 1 min per side just until tender.
- Make sure to get some char, it adds a wonderful flavor.
*This entire recipe is 100 percent Kosher.