Emeril's Ultimate Hot Dog Bar
- 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
- Jalapeno-Cheese Sauce:
- 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
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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
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.Jalapeno-Cheese Sauce:
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 cupsEmeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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.
Recipe courtesy of Emeril Lagasse, 2004