Lunchbreak: Hot dog specials from Bull and Bear

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Bull and Bear
431 N. Wells Street

“Dog Days of Summer”

July 21-July27


The Sooo Cali

4 oz bison dog
3 oz heirloom tomato and avocado relish
1/2 oz arugula
1 oz crispy shallots
1 1/2 oz pesto aioli
ciabatta bun

Grill bison dog, place in bun, top with arugula, spread pesto aioli, garnish with heirloom tomato & avocado relish and crispy shallots.

Crispy Shallots

Slice shallots and soak in cold water for 30 minutes; drain water. Dust with flour, salt and pepper. Fry at 350 degrees for approximately 2 – 3 minutes. Let cool.

Heirloom Avocado Relish

1 heirloom tomato – diced
1/2 Avocado – diced
1 Tbs olive oil
1 Tbs balsamic vinegar
1 Tbs fresh lemon juice
salt and black pepper to taste

Fold all ingredients together and chill for 30 minutes.

Pesto Aioli

1 lb basil leaves
2 bundles parsley (leaves only)
4 oz pine nuts
2 oz garlic (sliced thin on mandolin)
4 oz grated Parmesan cheese
6 cups extra virgin olive oil
2 cups mayonnaise

Toast pine nuts on half sheet pan and allow to cool. Toss all dry ingredients in large mixing bowl. In VitaMix or food processor add dry ingredients to fill bowl halfway and add one cup of extra virgin olive oil and blend on high until smooth — being careful not to overheat as basil will turn color. Continue in batches until finished and season with salt and pepper. Once complete, add 2 cups of mayonnaise, mix.

The Northern Woods of Wisconsin

4 oz venison dog
3 oz fried jalapeno jack cheese curds
2 oz caramelized onions
1.5 oz Juniper-beer mustard
soft bun

Grill venison dog, fry cheese curds.  Place dog in bun, add caramelized onions, fried cheese curds and finish with juniper beer mustard.

Juniper Beer Mustard

12 oz Casper White Stout
1/4 Cup juniper berries
2 cups Dijon mustard

Heat beer to 90 degrees. Seep Juniper berries in warm beer for 30 minutes. Strain through fine sieve.
Whisk beer into dijon mustard.


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