Mariano’s Tastemaker Series: Local love from Chef Dominique Leach

One of my favorite things about Mariano’s is the commitment to local. From familiar chefs to up-and-coming artisans, we carry some of the best products made in the Chicagoland area. I’ve been able to meet many of these local vendors, and I’m blown away by their creativity, drive and enthusiasm — and I’m equally as blown away by how good their products are, too!

This summer, a new local product is topping my list: Lexington Betty’s Wagyu Beef Franks. Created by Lexington Betty Smoke House chef/owner Dominique Leach, they use rich, juicy wagyu beef. Wagyu is known as the best beef in the world, thanks to its rich, buttery flavor. Even better? The beef is raised just outside Chicago.

Here’s one of Dominique’s next-level ways to dress up a Lexington Betty Wagyu Beef Frank. Try it at your next grill gathering or and I guarantee you’ll impress your guests. 

Love,

Amanda Puck, Mariano’s Director Strategic Brand Development

Surf n’ Turf Wagyu Dog

(Makes two)

Lobster tail

1 piece fresh corn

Frisee 

2 green onions

1 piece fresh corn

Lemon juice

2 teaspoons truffle oil 

Pepper

Rock salt

2 teaspoons truffle gatherer's sauce

1 egg

1 egg yolk

1 tablespoon Dijon mustard

1/2 teaspoon minced garlic

2 teaspoons truffle gatherer's sauce

1 cup olive oil

2 Lexington Betty franks

2 hot dog buns, toasted

For the grilled lobster:

Remove lobster meat from tail. Enter a skewer right through the middle of the tail, going completely through. Season the lobster with olive oil, salt and pepper, and cook until it’s done. Chop lobster medium dice.

For the lobster corn salad:

Preheat oven to 375 degrees. Put the corn on a half sheet pan. Pour one cup of water in the sheet tray. Cook corn for 15 minutes, then remove and cool. When corn is comfortable to work with, cut it off the cob. In a bowl, combine frisee, chopped lobster meat, green onions and corn. Dress the salad in lemon juice and truffle oil. Season with cracked black pepper and rock salt.

For the mustard aioli:

In a bowl, add 1 egg, 1 egg yolk, Dijon mustard, 2 teaspoons lemon juice, garlic, truffle gatherer's sauce and oil. Pulse with an immersion blender to make the best emulsion. (This should be the consistency of mayonnaise.)

Cook wagyu dog on a flat top grill for about 10 minutes. Be sure to get some nice color on the meat. When the wagyu dog is ready put it inside a toasted bun and top with the aioli and corn salad.

Related:

Let's do brunch with Chef Brian Jupiter, a Mariano's Tastemaker