Ingredients Jump to Instructions ↓

  1. 8 all beef, bun-length hot dogs

  2. 8 regular-sized hot dog buns

  3. 2 to 3 tablespoons olive oil

  4. 1 recipe Jalapeno-Cheese Sauce, recipe follows

  5. Optional assorted garnishes: diced yellow onions, sauerkraut, mustard, ketchup, hot sauce, barbecue sauce, diced tomatoes, sweet or dill pickle relish, chiffonade of iceburg lettuce, and chili

  6. 4 tablespoons (1/2 stick) unsalted butter

  7. 1/4 cup all-purpose flour

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon Essence, recipe follows

  10. 3 cups milk

  11. 1 1/2 cups shredded Colby cheese

  12. 3/4 cup (mild or hot) pickled jalapeno slices, drained

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried oregano

  20. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat a well-oiled grill to medium-high heat. Place hot dogs on preheated grill and cook with grill lid covered, until nicely marked on all sides and heated through, 4 to 5 minutes, or until desired degree of doneness. Remove hot dogs from the grill and keep warm until ready to serve.

  2. Brush the cut sides of the hot dog buns lightly with the olive oil. Place cut side down on the grill and cook, with the grill lid open, until lightly toasted. Serve buns immediately with grilled hot dogs, Jalapeno-Cheese Sauce, and assorted garnishes.

  3. Combine all ingredients thoroughly.

  4. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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