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beef buns olive oil yellow onions butter all-purpose salt milk Colby cheese paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 102 - Published at: 6 years agoIngredients
- 8 all beef, bun-length hot dogs
- 8 regular-sized hot dog buns
- 2 to 3 tablespoons olive oil
- 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
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Essence, recipe follows
- 3 cups milk
- 1 1/2 cups shredded Colby cheese
- 3/4 cup (mild or hot) pickled jalapeno slices, drained
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Method
- 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.
- Heat the butter in a medium saucepan over medium heat until melted.
- Add the flour and whisk to blend.
- Season with salt and Essence.
- Cook, stirring, for 2 minutes, then slowly add the milk and whisk to blend.
- Bring the mixture to a boil, then reduce heat to medium-low.
- Allow mixture to simmer, stirring constantly using a wooden spoon, until mixture thickens enough to coat the back of the spoon, about 20 minutes.
- Add the cheese and the chopped jalapeno slices, and whisk until completely melted.
- Remove from the heat and serve warm with Emeril's Ultimate Hot Dog Bar.
- Sauce can be refrigerated for up to 2 days, then reheated on low heat, with a little liquid added if necessary.
- Yield: about 3 cups
- 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.
