This hot dog isn’t even close to the type you’ll find at the county fair or the ballpark. The Billion Dollar Dog is more akin to the food only millionaires can afford. Adapted from Chef Anthony Meidenbauer, of Block 16 Hospitality and Haute Doggery, in Las Vegas. Superb cuisine.
Billion Dollar Dog

Billion Dollar Dog
Prep time
Cook time
Total time
Recipe type: Chef Anthony Meidenbauer
Cuisine: American
Serves: 1
Port/Onion Marmalade:
  • 3 Cups red onion, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon olive oil
  • 1 Cup Port
  • 1/2 Cup red wine vinegar
  • 1/2 Cup granulated sugar
  • 1/2 Cup honey
  • salt
  • black pepper, freshly ground
Black truffle mayonnaise
  • 1 Cup mayonnaise (homemade, of course)
  • 2 Tablespoons black truffle oil
  • 1 Tablespoon canned black truffle, finely chopped
  • 1 teaspoon black truffle vinegar
  • 1 teaspoon chives, minced
  • 1 lemon, juiced
  • salt
  • black pepper, freshly ground
  • grilled Kobe beef frank
  • hot dog bun (brioche preferred)
  • Foie Gras Torchon
Port/Onion Marmalade
  1. In medium saucepan, sweat onions and garlic in olive oil until translucent; add wine, vinegar, and sugar; reduce until it becomes a glaze; add honey; season; reserve.
Black truffle mayonnaise
  1. Add mayonnaise, truffle oil, chopped truffles, chives, vinegar, and lemon juice to large mixing bowl; whisk until smooth; season; reserve.
  1. Smear hot dog bun with reserved black truffle mayonnaise; top with beef frank; top with reserved Port/onion marmalade and foie gras torchon; serve.
A torchon can best be described as a terrine without the mould, cooked in a bath wrapped in a towel (or plastic tube). You can substitute foie gras terrine or pate de foie gras.

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