Daniel Holzman, executive chef of New York City’s The Meatball Shop thinks the spiral-cutting your hot dog is a cool way to optimize it as a platform for condiments. Here, he and co-owner Michael Chernow present the spiral-cut dog two ways: with The Meatball Shop’s Pesto and a sliced tomato, and Chicago-style, with pickle spears, onion, and tomato. Watch our video on how to spiral-cut a hot dog, then check out TV Guide’s video of Daniel and Michael in action on a rooftop in Brooklyn.
Note: If you prefer, you can use arugula in the pesto recipe instead of spinach. Also, the recipe makes 4 cups of pesto—way more than you’ll probably need—but it freezes well and will keep for up to three months in the freezer.
To make the hot dog: