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Emeril's Ultimate Hot Dog Bar

  • 35minutes

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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 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

  5. 4 tablespoons (1/2 stick) unsalted butter

  6. 1/4 cup all-purpose flour

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon Essence, recipe follows

  9. 3 cups milk

  10. 1 1/2 cups shredded Colby cheese

  11. 3/4 cup (mild or hot) pickled jalapeno slices, drained

  12. 2 1/2 tablespoons paprika

  13. 2 tablespoons salt

  14. 2 tablespoons garlic powder

  15. 1 tablespoon black pepper

  16. 1 tablespoon onion powder

  17. 1 tablespoon cayenne pepper

  18. 1 tablespoon dried oregano

  19. 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. 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. Combine all ingredients thoroughly. 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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