Best Marilyn Monroes Mini Haute Dogs Recipes

MARILYN MONROE'S STUFFING

Steps:

• Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
• Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
• In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
• In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing. To serve as a dressing, pile about two quarts of the mixture into a 9-inch square baking dish and bake at 350 degrees until the top is evenly browned, about 1 hour.

MARILYN MONROE'S MINI "HAUTE DOGS"

Steps:

• Mini Pretzel Buns:
• Preheat the oven to 425 degrees F.
• In the bowl of a stand mixer, combine the water and yeast. Let sit until foamy, about 5 minutes. Add the flour, sugar, salt and butter. Mix with the dough hook until thoroughly combined. Cover with a towel and allow it to rise in a warm place until it doubles in size, about 1 hour.
• Turn the dough out to a lightly floured surface and start kneading.
• Cut the dough into 18 pieces.
• To shape, roll the dough into an oblong shape with both of your hands until smooth, slightly pull the sides outward then downward into the center of the roll, and pinch both ends to seal.
• Space evenly on a sheet pan lined with parchment paper or a silicone mat to allow them to rise larger. Make sure the pinched seam side faces down. Cover with plastic wrap and let rise in a warm place until it doubles in size, about 30 minutes.
• Put oven racks on the lowest and/or middle positions.
• In a large saucepan, bring 2 quarts of water to a slow boil over medium heat. Add the baking soda and lower heat to a simmer.
• Slowly add the buns, in batches, into the poaching liquid, seam side down. Avoid overcrowding.
• Poach for 30 seconds, then turn the buns over and poach for another 30 seconds.
• Remove the buns from the liquid and put them back on the sheet pan, seam side down. Lightly beat an egg in a small bowl. With a brush, coat all sides of the buns completely with the beaten egg.
• Sprinkle each bun with coarse salt. With a knife, slash an "X" on the top of each roll. Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning on all sides.
• Cool completely, split and enjoy!
• "Haute dogs":
• Preheat the oven to 375 degrees F.
• In a baking dish, add the franks and drizzle with truffle oil. Bake until the franks plump, about 15 minutes.
• Slice truffle pate into small squares and put a piece inside of each bun. Once the franks are done, put 1frank in each bun alongside the truffle. Put the pretzel buns in a napkin lined basket.
• Label separate plates according to whether they have beef or chicken franks.
• Combine the chipotle, chipotle sauce and 1/4 cup of ketchup in a small ramekin. Put the Dijon and stone-ground mustard in separate ramekins. Top each frank with each topping and wasabi caviar to your own taste.