2 cups thinly sliced shallots (about 4 large shallots)
80 g deep-fried shallots
8 Llano Seco Bacon Dogs
8 hot dog buns
240 g chicken liver pate from your favorite local craft butcher shop (in the Bay Area: Thistle Meats, The Local Butcher Shop, Clove & Hoof)
200 g cucumber, sliced
160 g Sriracha mayonnaise
240 g cilantro, with stems attached
40 g bird's-eye chili, sliced into thin rondelles
Deep Fried Shallots
In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once-fried shallots and cook just until they are crispy and well-browned, about 1–2 seconds, watching carefully so the shallots don’t burn.
Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they’re best the day they are made.
Grill the hot dogs until cooked through and slightly blistered, but be careful not to have them burst.
Lightly toast the hot dog buns. Cut each bun in half, then spread 15 grams of paté on each side.
Layer the pickles in the buns, then the cucumbers.
Place the hot dog on top of the cucumbers, and drizzle with mayonnaise. Garnish with cilantro, Deep-Fried Shallots, and chilies.