Good Day Atlanta Viewer Information April 11, 2016

Pyrenees On The Plaza! National Pet Day Celebrated At Avalon:  Every day on Good Day Atlanta, we bring you our "Pet of the Day" -- in hopes of bringing one of our four-legged friends into a forever home.  But for National Pet Day, we decided just one pet wasn't enough!

Good Day Atlanta's Paul Milliken spent the morning at Alpharetta's Avalon, where the central plaza was filled with some amazing animals looking for a new home.  Avalon hosted Adopt a Golden Atlanta for the day, a non-profit, all-volunteer organization that finds homes for golden retrievers.  The group has made news for rescuing homeless goldens from Turkey, affectionately known as “Turkey Dogs” – which it continues bringing in every month.

For more information on adoptable dogs from Adopt a Golden Atlanta, click here.



EDIN Dance Challenge: The 6th annual Eating Disorders Information Network Celebrity Dance Challenge is set for Thursday, April 14.  It's the event where local celebrities pair up with pro dancers to compete and raise funds for EDIN!  Doraku Sushi Buckhead will be participating in the event making fresh rolls and Chef Todd joins us on Good Day Atlanta with a few unique recipes that the entire family will love.   For more information click here.  For more information on Doraku Sushi Buckhead click here.

WAGYU beef hotdog recipe from Doraku Sushi Buckhead:


Wagyu Beef Hotdog – 1 (4 oz) Hotdog

Brioche Hotdog Bun – 1 six inch bun

Butter – 1 tbsp softened

Ponzu Sauce – 4 fl oz

Pickled Red Onions – 2 oz

Ginger (slivered thinly) – ¼ oz

Scallions (finely chopped) – 1 tsp

Dehydrated Miso – 1 tsp

Dengaku Miso Sauce – 1 fl oz

Kewpie Japanese Mayo – 2.5 fl oz

Crispy Garlic Chips – 1 tbsp


Instructions –

To make the pickled onions, first take 1 cup of rice vinegar and 1 cup of sugar and dissolve. This creates a sauce called Amazu or sweet vinegar. Thinly slice one or two red onions and allow the slices to soak in the vinegar at least overnight. By morning time, your pickled red onions are ready to go.

To make the dehydrated miso, first thinly spread white miso paste onto either a silpat or parchment paper. Place the thinly spread miso into a dehydrator and dehydrate overnight or until dry and flakey. Place the flakey miso into a food processor and grind into a fine powder. Keep air-tight and reserve until needed. Will keep dried on a shelf for up to a month or in the freezer for up to a year.

To make the dengaku miso sauce, place 1 cup of sake, 1 cup of mirin, 1 cup of sugar, and 1 cup of white miso into a sauce pan and slowly simmer to dissolve the sugar and miso. Continue to cook on low heat until the sauce turns to a light tan color and thickened; about 40 minutes. Don’t forget to constantly stir or else the miso will burn.

To make the garlic chips, thinly slice cloves of garlic on a mandoline slicer until you get about a cup of sliced garlic. Put the slices of garlic into cold milk and bring the milk to a boil. Once boiling, rinse the garlic with cold water and repeat the milk cooking process a total of 3 times. Heat some soybean oil to about 300F and slowly fry the garlic slices until crispy; about 3 minutes. Drain on a paper towel and store air tight. If you desire, you can skip this process and just by Thai Fried Garlic at any Asian Store.

To make ponzu sauce, combine 1 cup of soy sauce to 3 cups of rice vinegar and the juice of 1 lemon. Stir and reserve.

Now let’s make this hotdog!!!!!

First, grill the hotdog on a char grill or a hot sauté pan. In the meantime, slice open the hotdog bun if it hasn’t already been done and butter the inside of the bread. Toast in a hot 500F oven for about 90 seconds or until crisp and warm.

In a bowl, combine the pickled red onions, scallions, and ginger slivers together with the ponzu sauce and allow to marinate for a couple of minutes.

Place the cooked hotdog into the warm bun and glaze the hotdog with the dengaku miso sauce and the sprinkle over the sauce the dried miso.

Drain the onion and ginger mixture and place on top of the hotdog and then zigzag over the onion mixture the Japanese Mayo.

Sprinkle over the crispy garlic chips and serve warm.

Ross Harris Trial:  Jury selection begins in the Ross Harris trial in Cobb County. Harris was indicted for murder after his toddler was found dead in a hot car nearly two years ago.   Local attorney Page Pate will join us with his analysis on the closely watched case.   For more information on Page Pate, click here.

TEAM USX: This week, an expedition is heading up Mount Everest with a unique team. For the first time ever, active duty U.S. Army Soldiers will summit. It will also be the first time a combat-wounded U.S. Army Veteran will reach the top. However, a lot has to fall into place to make this happen. Learn more here. #TeamUSX #PTSD Follow them on Twitter: @TeamUSX