• The World's 50 Best Restaurants

50 Best Recipe of the Month: The Humm Dog from The NoMad by Chef Daniel Humm

Laura Price

18/03/2016

Header images: The Humm Dog and The NoMad Bar library

The NoMad restaurant and NoMad Bar in New York City are famous for two dishes: the whole-roasted chicken with black truffle brioche and the Humm Dog with bacon, black truffle and celery. No surprise then, that Chef Daniel Humm is a fan of truffle.

In their new tome,
The NoMad Cookbook, Humm and co-owner Will Guidara share their most iconic recipes with the world. We challenge you to make the Humm Dog at home and share the results with us!


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Daniel Humm and his famous NoMad roast chicken

The chef: Daniel Humm
is the genius chef behind Eleven Madison Park, No.5 in The World's 50 Best Restaurants 2015, which he owns with business partner Will Guidara. The pair bought Eleven Madison Park from Danny Meyer's Union Square Hospitality Group in 2011 and in 2012 they bought the food and beverage spaces at The NoMad Hotel. Chef Humm oversees dining at The NoMad with Executive Chef James Kent behind the pass. 

The restaurant:
One of Manhattan's coolest dining and drinking destinations, The NoMad comprises a number of different spaces, including The Library, The Elephant Bar and The Parlour. So popular is the hotel that the area around it has come to be known as NoMad, meaning North of Madison Square Park (it was originally dubbed SoMa, meaning South of Macy's, by The New York Times).

The recipes:
 The NoMad Cookbook is Humm and Guidara's third, after Eleven Madison Park: The Cookbook and I Love New York: Ingredients and Recipes. It contains everything from butter-dipped radishes to fried chicken, while a separate NoMad Cocktail Book by Bar Director Leo Robitschek has classics such as Mint Julep and hits like the Madison Park Smash.


The Humm Dog
with bacon, black truffle and celery

"Hot dogs are one of the quintessential New York foods, found on every street corner. We wanted to play off that accessibility but bring our own techniques and flavors to really elevate the simple dish." – Chef Humm

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Serves 4

Celery Relish

70g peeled celery root, diced 6 mm (14 inch)
65g celery, diced 6 mm (14 inch)
40g half-sour pickles, diced 6 mm (14 inch)
15g Pickled Mustard Seeds (page 294)
15g white balsamic vinegar
5g black truffle, diced 6 mm (14 inch)

Bring a pot of salted water to a boil over high heat and prepare an ice bath. Blanch the celery root in the boiling water until tender, about 5 minutes, and shock in the ice bath. Blanch the celery in the boiling water until tender, about 3 minutes, and shock in the ice bath. When cold, drain the celery root and celery from the ice bath. Transfer the vegetables to paper towels to drain any excess water.

In a mixing bowl, combine the blanched vegetables with the pickles, pickled mustard seeds, and vinegar and mix well. When ready to plate, fold in the diced black truffle.


Truffle Mayonnaise

60g Mayonnaise
10g black truffles, finely chopped

Combine the mayonnaise with the truffles in a mixing bowl and fold together with a rubber spatula. Reserve the mayonnaise in an airtight container, refrigerated, for up to 3 days.


Mayonnaise

Makes about 230 g

1 egg yolk
15g lemon juice
200g grapeseed oil
Salt

Combine the yolk and lemon juice in a food processor. While blending, slowly add the oil and continue to blend until fully emulsified. Season with salt. Reserve the mayonnaise in an airtight container, refrigerated, for up to 1 week.


To Finish

Canola oil, for frying
4 slices bacon
4 hot dogs
4 hot dog buns
4 slices Gruyère
Celery heart leaves

Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Heat 7.5 cm (3 inches) of canola oil in a heavy pot over medium heat to 175°C/350°F. Wrap a slice of bacon around each hot dog and use wooden toothpicks to secure it. Fry in the hot oil until the bacon is crisped and the hot dog is heated through, about 3 minutes. Transfer to paper towels to drain. Remove and discard the toothpicks. Spread each hot dog bun with truffle mayonnaise. Place a fried hot dog in each bun and top with a slice of Gruyère. Place the hot dogs on the prepared baking sheet and transfer to the oven. Heat the hot dogs just until the cheese is melted, about 2 minutes. Remove from the oven and top each with the celery relish. Garnish with celery heart leaves and serve immediately.

Now just try and eat it in a dignified way...


Go inside the kitchen at Eleven Madison Park:

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  • Laura Price