Food of Feedback: Try the Finest Frank

This story is presented by Park’s Finest™ by Ball Park Brand, sponsor of Rachael’s upcoming Feedback festival. Try their new line of frankfurters, available this spring in stores nationwide, and stay in touch via Twitter and FacebookAlso, check out more from Park’s Finest, here

There are hot dogs. And then there are “hot dogs.” You know, the kind that you bite into and automatically think “Yes!” They’re nostalgic. Delicious. Classic.

But we aren’t making one of those dogs today. We’re kicking it up a notch.

Each year at Feedback, Rachael crafts new recipes to delight and fortify thousands of attendees. This year, one of these recipes features a spiced and flavored frankfurter, plus a new spin on typical Southern chow chow, that will knock the buns off what you think a hot dog typically is.

Here are the secrets to making your own Park’s Finest™ Cracked Dijon Mustard Frankfurter with Kimchi Chow Chow, just like Rach will be serving:

The secret to the chow chow is punchy, fragrant ingredients like Sriracha and Chinese mustard. Prep and measure everything in advance (remember, this is one of the keys to always getting a new recipe right the first time!) since timing is important here.

Photo: Patrick Decker

The chow chow is so beautiful and bright. We recommend letting it cool a bit so the flavors really develop.

Photo: Patrick Decker

If you’ve got a grill handy, celebrate the fact that spring is almost upon us and get it out to cook up these franks. You’ll also get those beautiful grill marks to add that je ne sais quoi that gives you the perfect bite.

Photo: Patrick Decker

We used fresh brioche buns for these dogs to take the quality even higher. Try the bakery at your grocery store for fancier buns that won’t break the bank!

Photo: Patrick Decker

Hungry, yet? Here’s the recipe:

Park’s Finest™ Cracked Dijon Mustard Frankfurter with Kimchi Chow Chow

Serves 4


1 1/2 cups rice wine vinegar

1-2 tablespoons Sriracha hot sauce

1 tablespoon celery seed

1 tablespoon yellow mustard seed

1 tablespoon Chinese mustard (Dijon works fine, too)

1/2 cup water

1/2 cup sugar

2 teaspoons salt

1 small head or half of a large Napa or green cabbage, thinly sliced

1/2 small to medium size red onion, very thinly sliced

2 large cloves garlic, very thinly sliced

1 cup fresh corn kernels

4 Park’s Finest™ Cracked Dijon Mustard Frankfurters

4 good, quality hot dog buns (try brioche buns like we used here)

1. Preheat a grill or grill pan to medium-low heat.

2. Bring the vinegar, hot sauce, celery seed, mustard seed, Chinese mustard, water, sugar, and salt to a boil. Add the cabbage, onion, garlic and corn, and bring everything back to a boil. Then, turn off the heat.

3. Once the chow chow cools slightly, pour the mixture into a large bowl and let cool fully in the fridge while you cook the franks. It can be stored in the refrigerator for up to 2 weeks in a sealed container.

4. Place the frankfurters on the grill and cook according to package instructions (about 6 to 8 minutes, turning frequently).

5. When the frankfurters are ready, remove them from grill and place on buns. Top with kimchi chow chow and serve.

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