Uncle Moishe's Not Quite Kosher Surf n Turf
Why I Love This Recipe
Growing up in a Jewish family, Christmas was never something that we got to experience. So when, as an adult, I fell in love with (and am still with today) a "shagitz" (Yiddish for non-Jewish man), I jumped head first into the holiday! And one of the traditions I enjoy most is sitting in the blistering cold (for Los Angeles), watching the Hollywood Christmas Parade, while munching on a street vendor's bacon wrapped hot dog. A few years ago, when Chanukah and Christmas landed on the very same day, I decided to create this dish, as an homage to the melting pot that has become my family. Every time I make it, the miles between my parents, sister and me just melt away.
Ingredients You'll Need
2 Hot Dogs
3 slices Bacon
4 slices white bread
3 pieces Gefilte Fish
1 tablespoon prepared horseradish with beets
1. Wrap each hot dog in 1 slice of bacon and grill in a sauté pan set over medium heat 1-2 minutes per side, or until bacon is crisp. Remove to a paper towel lined plate.
2. Chop the 3rd slice of bacon and add it to the sauté pan. Cook til crispy. Remove to a paper towel lined plate.
3. Slice each bacon wrapped hot dog into 12 coins.
4. Using a cookie cutter, drinking glass, or whatever you have on hand (I used a ½ teaspoon measuring spoon) that is roughly the same size as the hot dog coins, cut each piece of bread into 6 coins, avoiding the crusts. Dip the coins in the rendered bacon grease and toast in the toaster oven (or regular oven) until beautifully browned. (5-6 minutes).
5. Slice each piece of gefilte fish into 8 thin coins and use the same cutting tool to make coins the same size as the hot dogs and bread.
6. Sauté the gefilte fish coins in the bacon fat til beautifully browned. (about 1-2 minutes per side)
Place 1 hot dog coin on top of each crostini. Top the hot dog with 1 piece of sautéed gefilte fish and top with a dollop of the prepared horseradish and a bit of the crumbled bacon. Serve hot.