Recipe: Hot Dogs with Whipped Black-Eyed Pea Spread, Relish and Mustard

HOT DOGS WITH WHIPPED BLACK-EYED PEA SPREAD,
RELISH AND MUSTARD

2 cups plus 2 teaspoons extra-virgin olive oil, divided
1 bunch rosemary, finely chopped
3 cloves garlic, sliced
3 cups black-eyed peas, cooked
2 tablespoons roasted garlic cloves
Dijon mustard to taste
12 hot dogs
12 hot dog rolls
2 cups bright green pickle relish

In a pot on the grill with 2 teaspoons oil, add rosemary and sliced garlic and heat for about 1 minute.

Stir in black-eyed peas. Add just enough water to cover peas, and then transfer mixture to blender. Puree the mixture while slowly adding roasted garlic and remaining extra-virgin olive oil in a steady stream. Once emulsified, add Dijon mustard and salt and pepper to taste.

Place hot dogs on grill; cook until crispy and warmed through.

Slit rolls down the middle and toast on the grill for 1 minute.

TO SERVE:
Spread pea puree on one side of rolls and mustard on the other. Place a hot dog in each roll, slit each down the middle and fill with relish.

Makes 12
Source: Source: Chef Todd English (Olives restaurant) and the Grain Foods Foundation