Samba Dogs

Name: Samba Dogs
Yield: Serves 8
Cuisine: Brazil
Ingredients: 1 large egg, hard-cooked and cut into ¼ inch dice; ¼ cup pimiento-stuffed green olives, cut into ¼-inch dice; ¼ cup cooked fresh or frozen green peas, or drained canned petits pois; 1 ripe medium-size tomato, seeded (see box) and finely chopped; ¼ cup corn kernels, freshly cooked, or drained canned corn; 4½ teaspoons red wine vinegar, or more to taste; 3 tablespoons extra-virgin olive oil; ¼ cup pitted black olives, cut into ¼-inch dice; 8 best-quality hot dogs; ¼ cup diced red onion; Salt and freshly ground black pepper; 8 best-quality hot dog buns, split

Brazil

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I tasted these unusual hot dogs at a samba school in Rio. From midnight to 4 A.M. the cavernous concrete hall reverberated with the thunderous rhythm of samba. An army of street vendors stood by to assuage the hunger of the dancers, and I was particularly intrigued by the hot dog stand: The vendor crowned her hot dogs with a luscious relish of corn, tomatoes, peas, black and green olives, and hard-cooked eggs.

Ingredients

Americas
Brazil
Dinner

Ingredients

Method