Memorial Day weekend means we all need a hot dog real bad. And Calvin Eng’s Piggies in Scallion Milk Bread Blanket is the perfect dish to satisfy that craving
He takes the beloved cocktail party classic and gives it an upgrade with just a few genius tweaks. I’m ride-or-die for Nathan’s hot dogs, which are wrapped in a milk bread coil. Each one gets brushed with egg wash, sprinkled with sesame seeds and scallions, and baked until golden and puffed.
Calvin suggests slicing them into bite-sized pieces and serving them with a nostril-clearing hot honey mustard, made spicy with powdered Chinese hot mustard. The combo is unbelievably good. Didn’t know I could love pigs in a blanket more than I already did!
Book: Salt Sugar MSG, page 97
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: Chinese hot mustard
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
