California Raisin Ballotine Hot Dog

California Raisin Ballotine Hot Dog

Ballotine of spices and meat, paired with raisin-studded sauces and sides.
  • Yields 8 hot dogs
  • Details


    • 4 whole chicken thighs


    • 10 ounce chicken meat from thighs
    • 3 ounce bacon
    • 3 eggs
    • 1 tablespoon chopped chives
    • 1/2 ounce ground pickling spice
    • 1/4 ounce ground ginger
    • 1/4 ounce smoked paprika
    • Salt and pepper; to taste
    • 4 ounce California golden raisins
    • 4 ounce California natural raisins
    • 3 ounce chopped pistachios

    Raisin Nectar Glacé

    • 4 fluid ounce mirepoix
    • 1 clove garlic
    • 2 sprigs fresh thyme
    • 4 black peppercorns
    • 1 quart chicken stock
    • 4 fluid ounce California raisin juice concentrate*

    Walnut Beer Mustard

    • 2 ounce Dijon mustard
    • 1/2 fluid ounce walnut oil
    • 1/2 ounce walnut paste
    • 1 fluid ounce beer

    Corn and Wild Mushroom Salad

    • 4 ounce grilled corn kernels
    • 4 ounce seasonal wild mushrooms
    • 1 ounce chopped red onion
    • 5 ounce orange segments
    • 1 fluid ounce olive oil
    • Salt and pepper; to taste

    Raisin Nectar Toasted Pistachios

    • 4 ounce shelled pistachios
    • 1 fluid ounce California raisin juice concentrate*
    • Salt and cayenne pepper; to taste

    Rye Cracker

    • 4 thin slices rye bread
    • 2 ounce butter
    • Salt and pepper; to taste


    Carefully remove skin from thighs, and trim each piece of skin to form a large rectangle. Flatten and arrange each one on large square of cheesecloth or plastic wrap; cover with a damp cloth and set aside.

    For Forcemeat and Hot Dogs

    Bone thighs and combine 10 ounces of the meat with bacon, eggs, chives, spices and seasonings in food processor; process until smooth. Stir in raisins and pistachios. Spoon or pipe onto prepared chicken skins, dividing equally. Wrap each in cheesecloth or tie securely at intervals with twine; close ends and tie securely with twine. Arrange on perforated rack. In large pot, heat some water to boiling. Then, lower rack with hot dogs into simmering water to cover completely. Cook about 12 minutes or until internal temperature is 150°F (65°C).

    Cool in cooking liquid. Remove cheesecloth or string and rewrap in plastic wrap to make a tight cylinder. Chill until ready to serve.

    For Raisin Nectar Glacé
    Measure all ingredients into 2-quart saucepan; heat and simmer for 40 minutes. Strain and return to pan. Simmer gently and reduce until sauce will coat back of a spoon. Reserve until ready to serve.

    For Walnut Beer Mustard
    Combine all ingredients and mix together well. Reserve until ready to serve.

    For Corn and Wild Mushroom Salad
    Combine all ingredients in bowl; mix well and reserve until ready to serve.

    For Raisin Nectar Toasted Pistachios
    Season juice concentrate with salt and pepper; mix well. Add nuts and toss until well coated. Roast at 300°F until caramelized, about 20 to 30 minutes.

    For Rye Cracker
    Remove crusts from bread slices and run slice through pasta machine until very thin. Brush with butter and place in molds. Bake at 375°F until crunchy, about 10 minutes.

    To Serve
    Unwrap Hot Dogs; rewrap in foil and deep fry at 350°F for 7 minutes. Meanwhile paint each of 8 individual serving plates with 1 tablespoon of Raisin Nectar Glacé, and spoon about 2 ounces of Corn and Wild Mushroom Salad slightly off center onto each plate. Arrange a Rye Cracker next to the salad on each plate, and drizzle Walnut Beer Mustard over all. Unwrap and slice the Hot Dogs; divide and arrange an individual portion on each Cracker. Sprinkle with salt and pepper; garnish with Raisin Nectar Toasted Pistachios and serve.

    Nutrition Facts Per Serving

    Calories 680 (52% from fat); Total Fat 41g (sat 11g, mono 19g, poly 7g, trans 0g ); Cholesterol 135mg; Protein 21g; Carbohydrate 65g; (Dietary Fiber 8g; Sugars 39g; ); Iron 5mg; Sodium 3080mg; Calcium 130mg; Potassium 826mg

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