How to Top a Hot Dog
Step 1) Top it with so much stuff you can’t actually see the dog anymore.
Step 2) Devour.
It’s really pretty self explanitory and something we live for during the summer! Grilling season is quite possibly the best past about summer, don’t you agree? The combinations are endless, they are always amazing, especially when you’ve been out and about all day and your reward at the end of a long day of playing is a cold drink and a loaded up to high heaven dog. There is no such thing as a bad dog. Hot dog, that is.
I’ve spent hours dreaming up all of these hot dogs combos, trying to come up with some fun new creations for you all to try this summer – and this week we’re celebrating the Hot Dog, in all its tubular glory. And no, we’re not just limiting it to the frank outta-the-package-dog – we’re going cray cray – starting today with an andouille sausage dog. Don’t worry there will be beef dogs and bockwursts to be had.
There are too many possibilties and combinations to count!
I have a serious travel bug. I love to travel, but there are so many places I haven’t had the chance to go to yet, I try and live vicariously through my food. New Orleans is one of those places I have yet to visit. I’ve always wanted to go there. It probably had to do with watching The Real World and thinking it was like the mecca of fun. Watching the Real World also made me want to live in a massive 8 room “bungalow” on the beaches of Hawai’i, but I digress.
The history, culture, the jazz and the food are all the top reasons why I want to go to NOLA. I want to tour the old cemeteries, see who lived in that place, who helped build that culture, one jazz song at a time. Listent to a haunting durge come out from betwixt the crypts. I know it all sounds so haunting and eerie, but it intrigues me. Then I will go wash it all down with a beignet and mint julep. Sounds like a great vacation, don’t you agree?
But when you’re down south the other thing you can’t pass up is the gumbo. Rich, flavorful, teeming with eons of batches made with love and care and hours of toiling over a hot stove to obtain the perfect roux. It’s bound tobe heavenly. So in the spirit of cajuns everywhere, we pulled out some of those key flavors, topped them on an andouille dog and topped it with a little Cracker Barrel Cheese.
Just like the cajun traditions, Cracker Barrel has a rich and flavorful history. You can’t deny that gumbo recipes passed down through generations and Cracker Barrel cheese have a common bond – their heritage. Each one prides itself on the batches made before it, and they both remain a constant source of pride and homey comfort for anyone who enjoys them.
On top of this dog, you’ve got a little bit of everything from Chiptole mayonaise, to the southern spice of a perfectly grilled Andouille dog, roasted red peppers, finely chopped celery, bell peppers, a little salsa for additional spice and pickled jalapenos for an extra kick. Topped with a little Aged Reserve Crakcer Barrel cheese on top – and you’re off to the races.
What better way to celebrate our country this 4th of July than with a travel through food and grilling.
Cajun Andouille Dog
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
4 Hot Dog Buns
4 Andouille Sausages
1 cup Celery, finely chopped
1/2 cup Green Bell Peppers, Chopped
1/2 cup Roasted Red Bell Pepper, chopped
1/4 cup Red Onion, chopped
1 jar Pickled Jalapeno Slices
1 cup White Cheddar Cheese
Preheat grill. Cook andouille sausages until heated through. Remove from grill, cover and let rest.
Toast hot dog buns until golden brown. Top bun with Andouille sausage. Divide celery, green bell peppers, roasted red bell pepper, red onion, red onion and jalapenos amongst the four sausages. Top with shredded white cheddar cheese. Devour immediately.