RECIPES

Bao Style Juicy Jumbos

RECIPES

Bao Style Juicy Jumbos

 

4-6
20
10

1 Pkg Schneiders® Juicy Jumbos® Original Wieners

6 Hot dog buns

2 tsp (10 mL) Sesame seeds, toasted

½ sheet Nori, shredded

2 tbsp (30 mL) Coriander, finely sliced

Pickling Liquid:
½ cup (125 mL) White wine vinegar

⅓ cup (80 mL) Water

¼ cup (60 mL) Sugar

¾ tsp (4 mL) Kosher salt

½ cup (125 mL) Red onion finely sliced

½ cup (125 mL) Carrot, peeled and cut into matchsticks

Aioli:
½ cup (125 mL) Mayonnaise

1 tbsp (15 mL) Ginger, finely grated

2 tsp (10 mL) Siracha

1 tsp (5 mL) Toasted sesame oil

1 clove Garlic, finely grated

1 tbsp (15 mL) Lime juice

½ tsp (2 mL) Kosher salt

Preheat grill to 350 F.

In a small pot, bring all the ingredients of the pickling liquid to a boil to dissolve the sugar and salt. Place carrots and red onion in heatproof jars, pour half of the brine over each vegetable and allow to cool.

In a small bowl add all the ingredients for the aioli and whisk to combine.

Mix the sesame seeds and nori together.

Cook Schneiders® Juicy Jumbos® Wieners as per package instructions.

For assembly, drain carrots and red onions from the brine and mix together with the coriander. Place Schneiders® Juicy Jumbos® Wieners in buns, add the pickled mixture, aioli and top with a generous sprinkle of the nori mixture.

Notes:
Add a few slices of fresh red chili for an added kick of heat. The pickled vegetables can be made a couple days ahead of time and kept in an airtight jar in the fridge.