Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns

July 18, 2014

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Summer grilling weather is happening as we speak. Temperatures have certainly soared to a level at which the thought of turning on the stove top, or heaven forbid the oven is ludicrous. Yup…I say don’t do a thing that would encourage that mercury to climb one fraction of an inch higher inside your house. Come supper time, send the husband out into the wilds of the backyard to grill up some meat. A favourite summer grilled entree around here is the humble yet very tasty hot dog. No fuss, no muss! And how in the world could a hot dog get any better? Well there is that bit where you can add some chili and cheese to arrive at the Chili Cheese Dog. Those are pretty special, but I think I’ve found something to add that might even surpass them. Are you ready for it? Wrap them in Bacon!

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Everything is better with bacon and hot dogs are no exception to that rule. I don’t know why I haven’t done this sooner, but I am so glad that I finally got around to it. The addition of a little strip of bacon makes those dogs seem so much fancier.

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And when you throw in some home-baked Buttery Hot Dog Buns (so much for keeping the oven off ūüôā ) and a delicious condiment like this Jalapeno/Cilantro Crema, the simple grilled dog has gone completely over the top…soaring to – dare I say it – gourmet heights! Now I knew that bacon wrapped hot dogs would be fantastic. And I must say, these Buttery Buns are perfection – rich, tender and soft, yet tough enough to stand up to not only a bacon wrapped dog but also all of the toppings you can heap on as well.

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But the big surprize was this Jalapeno/Cilantro Crema. I am completely head over heels in love with it. It hits your taste buds with a wonderfully fresh and spicy zing which is quickly followed with a smooth, cooling creaminess. I’m a bit out of control, putting it on everything. I just can’t get enough. I’ve probably whipped up my 4th batch at this point. Now I will warn you, it is spicy! So for those of you with tender tongues, go easy. You have been warned. But for those of you out there like the husband and myself, get ready for a new addiction. So what are you waiting for? Get that grill fired up and make some of these Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema today.

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Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns

  • Servings: 5-10
  • Difficulty: easy
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sources: Jalapeno/CilantroCrema sauce inspired by: Milk & Honey , Buttery Hot Dog Buns from: King Arthur Flour

Ingredients:

  • 10 hot dogs (your choice – but I love Hebrew Nationals or Nathans)
  • 10 strips of bacon (not thick cut)
  • 10 Homemade Buttery Hot Dog Buns (recipe below-or just use store-bought ones if your oven is entirely off-limits!)
  • Jalapeno/Cilantro Crema (recipe below)
  • Additional toppings such as: cheese, chopped white onion, mustard, ketchup, coleslaw

Directions:

Bake Buttery Hot Dog Buns (recipe will follow) and set aside to cool.

Prepare Jalapeno/Cilantro Crema (recipe will follow). Pour into squeeze bottle and place in fridge to cool.

Wrap each hot dog with a strip of bacon. You can secure each bacon end into the hot dog with a toothpick if you wish, but I didn’t and the bacon stayed put! ¬†Cook each hot dog on a grill over a medium to low heat. Do not try to turn your dog too soon or the bacon will be more likely to stick to the grill. Gently rotate each bacon wrapped hot dog as they cook so that all sides can be cooked evenly. Remove from the grill when the bacon becomes crispy.¬†

To get those nice grill marks on your hot dog buns: Brush each side of hot dog rolls with melted butter and place on the grill for 15 -20 seconds before flipping to other side. Set aside and keep warm.

When ready to eat, grab a warm home-made bun, place a bacon wrapped dog in it, squeeze some of that delicious Jalapeno/Cilantro Crema over it and add whatever other toppings you desire!

For the Buttery Hot Dog Buns:

Ingredients:

  • 3 cups (361 grams) King Arthur Unbleached Flour
  • 2 1/2 teaspoons instant yeast
  • 3 tablespoons (35 grams) sugar
  • 1/4 cup (28 grams)¬†nonfat dry milk
  • 1/4 cup (46 grams) potato flour¬†or 1/2 cup instant mashed potato flakes
  • 1 1/4 teaspoons salt
  • 6 tablespoons (85 grams) soft unsalted butter
  • 1 cup (227 grams) lukewarm water

Directions:

Combine all of the ingredients, mixing then kneading to make a smooth dough. Let the dough rise, covered, until nearly doubled in bulk, about 1 hour.

Lightly grease a New England-style hotdog bun pan. (if you don’t have a hot dog pan – see below)

Gently deflate the dough, and stretch it until it’s about 15″ long and 6″ wide. Place the dough into the pan, stretching it to the edges.

Let the dough rise for 45 to 60 minutes, until it comes to within 1/2″ of the top of the pan. Towards the end of the rising time, preheat the oven to 350¬įF.

Grease a baking sheet, and place it on top of the risen buns.

Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast-iron skillet works well.

Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns.

Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely.

Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.

No Hot Dog Pan Option:¬†To make regular (not New England-style) hotdog buns without a pan, divide the dough into 10 equal pieces and form each piece into a cylinder 6″ in length. Transfer buns to a parchment-lined baking sheet. Flatten the buns slightly (dough rises more in the center, so this will give them gently rounded tops), then allow to rise for 90 minutes. Bake in a preheated 350¬įF oven for 15 to 20 minutes.

For the Jalapeno/Cilantro Crema:

Ingredients:

  • 1/4 cup store-bought pickled sliced jalapenos
  • 1/4 cup pickled jalapeno brine
  • 1/2 cup coriander leaves, roughly chopped
  • 1/4 of a small white onion, roughly chopped
  • 2-3 Tablespoons sour cream
  • salt to taste

Directions:

Put all of the ingredients into a food processor and pulse until desired consistency is reached.

Enjoy!

Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 

 


Bacon Bourbon BBQ Chicken Kebabs

September 21, 2012

That’s right! Bacon Bourbon BBQ Chicken Kebabs! Could anymore deliciousness be squeezed into a recipe title?!! So, to break it down, what I’m talking about here are lovely little pieces of chicken skewered onto a stick, coated with a bacon paste ( oh be still by heart…there is such a thing as a bacon paste!), smothered with a boozy Bourbon BBQ sauce and then, thanks to the mad grilling skills of my husband, grilled to perfection. (if I had grilled them they would have been a bit more crispy and a lot darker shade). As if there could be anything other than “perfection” with the likes of the list of ingredients just described.

These kebabs are easy to prepare and you can make them up well in advance of when you plan to grill them. The bacon paste coating was also quite easy to make. You just throw bacon pieces into the food processor along with your spices and whirr it all up until you’ve got a paste. I must admit, though, the thought of ¬†it was a bit weird. I’ve never really worked with meat pastes before, but if they all taste as good as bacon paste, I say bring ’em on! You can use any BBQ sauce that you like with this recipe as well. If you are short on time, just get a bottle of your favourite from the grocery store. I happened to have some of the Chipotle BBQ sauce left over from the Coffee-Chipotle Pulled Pork I made a little while ago, so I used that. You just add a bit of vinegar to your sauce if it needs a bit of a tangy zing and then pour in that booze! (Knob Creek for me) Easy peasy!

These kebabs are just delicious! The bacon paste not only keeps the chicken from drying out, but infuses it with a mouth-watering spicy flavour. And then that boozy BBQ sauce really gives them quite a kick. Smoke and Bourbon…deelish!

I know summer is drawing to a close (yay! yay! and super yay!), so you’ve gotta try to get these in your Fall grilling repertoire. You won’t regret it!

Bacon Bourbon BBQ Chicken Kebabs

recipe from: The Slow Roasted Italian

yield: 8- 10 kebabs

Ingredients:

  • 16 ounces barbeque sauce, I used my homemade Chipotle BBQ sauce
  • 1/4 cup bourbon whiskey¬† (I prefer Knob Creek)
  • 2 tablespoons apple cider vinegar
  • 4-5 lbs boneless skinless chicken breasts, cut into 1‚ÄĚx1‚ÄĚ pieces
  • 2¬†teaspoons¬†kosher salt
  • 1 teaspoon fresh black pepper
  • ¬ľ cup¬†sweet paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6¬†slices¬†bacon , cut into small pieces
  • 8-10¬†12-inch wooden¬†skewers (soaked in water for an hour)
Directions:
In a medium bowl combine barbeque sauce, vinegar and whiskey. (My Chipotle BBQ sauce was vinegary enough, so I chose not to add any to mine. However, if you have a sweeter sauce you are using, you may want to add the vinegar)  Whisk to combine.  Set aside and allow flavors to meld.
Add bacon pieces  to the bowl of your food processor and blend until bacon becomes a paste.  Add salt, pepper, paprikas, and sugar.  Pulse until well combined.
Pat chicken with a paper towel to dry.  Add bacon paste mixture to chicken; mix with hands until chicken is completely coated. Place chicken on skewers.
Place kebabs on preheated grill.  Cook on each side for 2-3 minutes.  Brush cooked surface with barbecue sauce and cook each side (coated in sauce) for 1 additional minute.
Remove kebabs from grill.  Pour remaining barbeque sauce into a small saucepan and bring to a boil. Pour into a serving container and serve barbecue sauce along side kebabs.
Enjoy!

Spicy Pork & Chorizo Sliders with Green Chili Mayo

May 21, 2012

Sliders! Who doesn’t love sliders?! These little baby burgers are all the rage these days. Most folks in the US know these comfort food staples from White Castle restaurants which started serving them in 1921. But now sliders are¬†likely to be found in all manner of food establishments, from your greasy spoon diners to upscale posh restaurants.

I tell you, one of the great thing about sliders, besides the cute factor, is that they are really tricky. You can eat multiple sliders, say 4, 5, maybe shock horror even 6 and never feel that you’ve eaten a big ole burger. I mean sliders are just tiny little ole things. They don’t even really count calorie wise, right?

Not to mention, they are much neater and easier to handle in a party setting, than their big, sloppy full-sized cousins that will inevitably end up dribbled down the front of your white shirt. You can nearly eat a whole slider in just one bite! The blog which provided me with this winner of a recipe didn’t make sliders, but instead made 4 full size mega burgers, which have their merits, no doubt. This is certainly an option for you, but then you won’t be able to live in my wonderful land of denial where the smaller the food is, the smaller, to near non-existant the calorie count is as well.

Sliders are where it’s at! And these particular sliders are likely the best I’ve every tasted. No kidding. They are really fantastic. Juicy and spicy perfection! We cooked these Pork & Chorizo Sliders on the backyard grill. They cook up really quickly since they’re so small, only took about 6 minutes total. I served them on potato bread slider buns that I found at the local grocery store and topped them with the not to be missed Green Chili Mayo and a few fresh slices of guacamole. Bet ya can’t each just one! Get to grillin ya’ll!

Spicy Pork & Chorizo Sliders with Green Chile Mayo

recipe from: Just the Tip

yield: 25 sliders, or 4 giant burgers or 8 normal sized burgers

Ingredients:

For the sliders:

  • 1/2 pound chorizo sausage, casings removed, cut into 1″ pieces
  • 1 1/3 pounds ground pork
  • 3 cloves garlic, minced or grated
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • pinch of dried oregano & thyme
  • salt, black pepper
  • 1/4 teaspoon cayenne pepper
  • 25 slider buns
  • 6 slices pepper jack cheese, quartered
  • guacamole slices to top burger with if so desired

For the green chili mayo:

  • 1 cup mayonnaise
  • 2 cloves garlic, chopped
  • 1 – 4 ounce can diced green chilis
  • juice of 1 lime
  • salt and pepper to taste

Directions:

For the mayo:

Combine the mayo, garlic, chilis, and lime juice in a food processor. Pulse until smooth.

Season to taste with salt and pepper. Refrigerate until ready to serve.

For the burgers:

Preheat the grill.

Place chorizo in food processor and pulse until finely chopped and crumbly.

In a large bowl, combine the chorizo with the pork, garlic, Worcestershire sauce and spices. Mix gently but thoroughly and form into 25 – 2 1/2″ diameter patties, about 1/2″ thick. I have a slider press that I used for this, but you could use a biscuit cutter or just shape them free form.

Place sliders on the grill and cook for about 6 minutes, 3 minutes on each side. (increase cooking time if you should choose to prepare full size burgers) During the last couple minutes, top each with a quarter slice of pepper jack cheese.

Place chili mayo on half of the slider bun. Top with pork & chorizo slider. Add guacamole if desired. Top with other half of slider bun.

Enjoy!


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