Prosciutto and Bacon Wrapped Dog (for Tailgating)

For the Creole mustard mayonnaise: Place capers, garlic and parsley in food processor and pulse. Add olive oil in a slow, steady stream until a coarse paste is achieved. Add mustard and mayonnaise and pulse to blend. Store in a tightly sealed container; keep in refrigerator.

For the cooked cucumber relish: Place diced cucumbers in a small mixing bowl. Pour cornstarch over cucumbers and toss to absorb the cornstarch. Put the coated cucumber, pickles, onion, vinegar, sugar, garlic, fresh dill, pepper, mustard seeds and celery seeds in a saucepan and bring to a boil. Reduce heat to a gentle simmer. Let simmer, stirring frequently for 5 minutes. Place cooked relish in a sealed jar and store in refrigerator. Reserve the chilled relish for topping on the dog.

For the dogs: Lay prosciutto slice on a work surface. Place hot dog flat and roll hot dog to wrap it with the prosciutto. Spear bacon to the end of the prosciutto-wrapped hot dog to hold in place and then spiral the bacon to cover completely, tuck in the end or use another toothpick. Lay foil sheets flat on a work surface and place bacon-wrapped hot dog on top. Remove the toothpick(s) and then wrap foil around the entire hot dog to cover, with extra foil extending over the ends.

Twist ends in opposite directions to tighten. Cook on a hot plate, griddle or barbecue grill on medium heat. Roll to cook bacon evenly. Cook 10 to15 minutes, and then unwrap one end to check for browned bacon on the outside. Let rest for 5 to 10 minutes. Unwrap completely and serve with your favorite hot dog bun, or slice and toothpick one-inch cut chunks and dip in Creole mustard mayonnaise and cucumber pickle relish.