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Sooo Cali Hot Dogs Recipe – Dog Haus Dogs

Sooo Cali Dogs Video (scroll down for recipe)

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I went with Lynn Chen to Dog Haus in Burbank to eat some weens and they gave us the recipe! The Sooo Cali dog is Lynn’s favorite and it has arugula, avocado (of course! SoCal: where avocado is everywhere) tomatoes, a spicy basil aioli and French’s fried onions. The basil aioli makes WAY more than you need for one hot dog. So you can either cook a few more dogs or slap that stuff on some other stuff. Grilled chicken, corn on the cob, sandwiches, burgers, steak fries. I think it would be good on anything.

The recipe below is unchanged from what we got from Dog Haus, but when Lynn and I made it at my house, we left some of the serrano seeds in for a slightly spicier “Spicy basil aioli” and we liked it better that way. (But don’t tell the folks at Dog Haus or we might get put in the dog house and that would be a shame because we love hot dogs.)

Watch Lynn’s video for more about our trip to DogHaus and check out her website and podcast at The Actor’s Diet

Soo Cal Hot Dog Recipe from DogHaus Dogs

sooo cali dog

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Soo Cal Hot Dogs Recipe – Dog Haus Dogs

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 1x
  • Cuisine: American
Scale

Ingredients

  • 1 all beef skinless hot dog
  • 3 Kings Hawaiian Rolls (still connected)
  • 1 tablespoon clarified butter
  • Half a handful wild arugula
  • 3 thin slices of avocado
  • 1 tomato slice, cut in half
  • 1 ounce crispy onions (like French’s)
  • Spicy basil aioli:
  • 1 Cup Best Foods Mayo
  • 1 1/2 cloves garlic, minced
  • 4 ounces fresh Basil, washed
  • 1 small serrano pepper – washed, stems and seeds removed
  • 11/2 teaspoon lemon Juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Instructions

  1. Make the basil aioli:
  2. Trim the stems and seeds from basil and serrano.
  3. Combine the basil, serrano, garlic, and lemon juice into blender and puree on a slow setting.
  4. In a large bowl, fold the basil-garlic-chili mixture, salt, and white pepper into the mayo using a rubber spatula. Set aside.
  5. Cut rolls across lengthwise, creating a “hot dog bun”, keeping the rolls attached to each other. Spread with softened butter and grill over a medium flame until toasted.
  6. Grill hot dog for approximately 7 minutes or until it reaches an internal temperature of 165 degrees.
  7. Place wild arugula in grilled bun, and place dog on top. Arrange avocado slices on one side of the dog, and place tomato slices on other side. Add crispy onions on top of the dog. Zig zag spicy basil aioli across the top.

Check out the last video I made with Lynn with her take on Kaya Toast:

16 Comments

  1. pat Soltis on April 21, 2016 at 2:03 pm

    This is fascinating and exciting. I need to go to the grocery store tomorrow morning anyway, so I’ll buy the ingredients (or northeast Ohio versions of the ingredients) and make myself a southern California dog with trimmings for dinner.

    Decent tomatoes are hard to find in Ohio in April. The wisdom here is that they’re only good for a couple of months (August and September), and then only if you grow them yourself.

    I love Hilah’s recipe for Mexican hot dogs from several years ago.

    Pat

    • Hilah on April 21, 2016 at 7:47 pm

      Ooh, Pat. What about the bacon-wrapped dogs from the Mexican hot dogs video with all of these toppings? I bet that would be really good.

      • pat Soltis on April 23, 2016 at 4:54 pm

        Hilah,

        I’ve made your Mexican (or “Sonoran”) hot dogs on multiple occasions and really enjoyed them. Bacon-wrapped dogs with green salsa, pickled jalapenos, mayo, etc.

        For the sooo-cali dog I had to make two compromises: a less than perfect tomato, and a hot dog bun from my local (suburban Cleveland) grocery store rather than the Hawaiian rolls that Doghaus uses. The bun was vaguely sweet anyway. I was very pleased with the result.

        Tomorrow, in somewhat the same spirit, I’ll make a “Barros Luco.” Ramon Barros Luco was President of Chile from 1910 to 1915. Today he’s remembered in Chile for his taste in steak sandwiches. Steak, Swiss cheese, avocado, and mayonnaise. I plan to make the bread from scratch, and maybe the mayonnaise also.

        I know that you’ve spent significant time south of the equator. Regardless of the smog in Santiago and the earthquakes, Chile is heaven.

        ps

  2. Mary Burlingame on April 21, 2016 at 2:30 pm

    Subbed Cilantro for basil. Even better

    • Hilah on April 21, 2016 at 7:46 pm

      Ooh, I bet that is good!

  3. tom Brobst on April 21, 2016 at 6:08 pm

    High Hila–I totally love your cooking show. But to make a true Cali burger you need to add a “special” herb. Cali has some different meaning you know. In fact, that might be an angle for you, the herbalist group of recipes. Also, since you’re now in Socal, check out this band (but don’t bring the little one}.

    Keep on keeping on. You might want to do an “herbal cookbook”. Times they are a-changing and you could be on the ground floor.
    https://www.youtube.com/watch?v=Q40qqaTqNtA&list=RDQ40qqaTqNtA

    • Hilah on April 21, 2016 at 7:46 pm

      Hahaha! Thanks, Tom. In fact we have talked about this a few times over the last couple of years! 🙂 Before we moved to CA, right when CO first legalized medical marijuana we even considered flying up to Denver to shoot a few videos. And lately I’ve been getting more and more requests for this so I might just move it up to the “front burner” 😉

      • Melissa on April 26, 2016 at 3:10 pm

        It’s just not medical in Colorado (and in Washington, where I live), it’s recreationally legal too.

        • Hilah on April 28, 2016 at 7:37 pm

          Oh really?! 🙂 I had no idea. Awesome!

  4. Darren on April 21, 2016 at 7:28 pm

    Looks awesome. Think I’ll make some of those on Memorial Day.

    As an aside I am the only one who wishes hot dogs were still called frankfurters? I mean, frankfurter is a tremendous word. There’s a Bay Area place called Casper’s and they changed the name of their product a couple years ago from frankfurters to hot dogs (they were one of the last hold outs) and I was like actually a lil upset.

    • Hilah on April 21, 2016 at 7:44 pm

      These are perfect for Memorial day or any bbq!

      And I agree the word frankfurter is a fantastic word. I also like when people call them just “franks”.

  5. Gene Cox on April 22, 2016 at 2:01 pm

    Hilah, you are my favorite movie star. It is amazing that I just ate a hot dog, and now regret it. Darnit. Should have enjoyed Hilah first.

    • Hilah on April 22, 2016 at 2:59 pm

      Oh dang it! Guess you’ll have to get some more hot dogs 😉

  6. Russell on May 22, 2016 at 5:54 pm

    Hi Hilah! It’s been awhile since I posted & I’m not able to keep up w/the videos the way I used to. I somehow missed that you permanently relocated to SoCal until I saw this episode. I hope you & the family are liking it where you are. I also had to move last year from New Orleans back to VA.

    Side note: the Sonoran hot dogs? I made them for the first time last year then I received constant demands to make them again… and again… and AGAIN! Hugely popular! Yum! My mother has commanded that I make her Sonoran hot dogs again for Memorial Day but I may offer this as an alternative).

    I made these one night last week. It took awhile to do everything & I sure as hell don’t know how to make clarified butter so the King’s Hawaiian rolls got regular butter on them but to be fair you didn’t advertise this as “quick” or “simple” just “this is how Dog Haus makes them”. 🙂 Anyway: deee-licious! I even liked the avocado & arugula (couldn’t find the French’s onion-stick-thing-ys).

    I don’t know the mayo you used–can you find it anywhere or is it a SoCal thing? Where I live if we get store-bought it’s Duke’s (mmm… Duke’s mayonnaise…) but I make my own anyway from Alton Brown’s “Good Eats”: he’s right, you’ll never taste mayonnaise out of a jar like home-made. Anyway this was good and was different for me as avocado has not been a big part of my life thus far.

    When I was done, I had most of an avocado left: guess what? You have a guacamole recipe! Nice! (It’s REALLY good!). I also had basil aioli (or as I call it, “basil mayo”) left over: not a ton, maybe 1/4 c. I kept trying to think what to do w/it. You know what it goes great on top of? Damn. Near. Anything. Grilled ahi? Yep. Grilled NY Strip? Yep. Grilled… well, pick something. It’s awesome.

    What do you use leftover arugula for? It’s sort of bitter, so I hadn’t really thought of using it in regular salads but I can’t think what else to do w/it. You don’t steam it gently (4 mins.) like spinach do you?

    • Russell on May 22, 2016 at 6:00 pm

      Oh and about calling them “frankfurters”? Yeah, that’s the best name ever. I like calling them that b/c I have an image in my head of Felix Frankfurter in his judicial robe chowing down on a dog w/mustard & sauerkraut the way a place here serves a “NYC dog”.

      Saw your posts about which ones to use in the Sonoran hot dog section too: I use the small HebNats for Sonoran, but for these used the 1/4 lb. HebNat dogs. Yum!

    • Hilah on May 23, 2016 at 1:23 pm

      Hi Russell!!
      Glad you liked this recipe! That basil mayo is delicious, right?
      I add arugula to salads, mix half and half with lettuce or a mild salad green because yes, it’s a little bitter. I’ll add it to omelets, on top of pizza. Also this pumpkin pasta recipe uses a little arugula https://hilahcooking.com/pumpkin-pasta/
      Happy to hear the Sonoran dogs are a favorite 🙂

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