FANCY AF Hot Dog: Southern Gentleman
Want to make the most of these last summer days? We got you with some serious upgrades to your cookout spread. Our very own Executive Chef James Kitchens is sharing a recipe that’ll take your hotdog from basic to Fancy AF! 🌭 ✨
The Southern gentleman Hot DoG
Start with the basic—a grilled dog and split bun ready for toppings. To make it a Southern Gentleman generously load on both a pimento cheese sauce and bacon jam (double yum), and enjoy with a cold bevvie in hand.
Make double batches of the recipes below and share the love with fellow Fancy Hotdog loving friends!
Pimento Cheese
Ingredients:
1lb sharp cheddar cheese
1 red bell pepper
1 tbsp confit garlic
2 finely sliced scallions
1 cup mayonnaise
1 tbsp paprika
1 tbsp kosher salt
2 tsp ground black pepper
A few shakes of hot sauce(Cholula or Louisiana)
Yields: 1 qt
I start by roasting my bell pepper over a fire. Using the flame from your gas stove is fine. If no access to fire, you can buy pre-roasted peppers, use 1 cup worth. Rub the burnt skin off gently with a towel. Deseed and small dice the peppers, set aside to cool. Next, confit your garlic. Finely mince 1 head of garlic and slowly simmer submerged in olive oil for 1 hour. Can be done in large batches, and it holds for a long time when kept refrigerated. Shred cheese(i prefer Shelburne 1 year or Cabot Seriously Sharp) in a food processor or by hand. This works much better than pre-shredded cheese as it won’t have any coating on it. Using a stand mixer, add all ingredients and mix on low with a paddle attachment. This can be done by hand but takes a good bit of effort. Once it’s starting to incorporate, bump up to medium speed until cheese is well broken up. I recommend using Diamond Crystal kosher salt, if using iodized or Morten’s reduce the amount of salt to 2 tsp.
Bacon Jam
Ingredients:
1 lb chopped bacon
1 diced red onion
1 cup brown sugar
1 cup red wine vinegar
1 cup maple syrup
2 tsp ground black pepper
Yields: 3 cups
In a medium sauce pot, render the bacon on medium heat until almost crispy. Add red onion and sweat until translucent. Once the bacon is crisping up, add the remaining ingredients and reduce by half. Stir often with a flat wooden spoon, scraping the bottom. Let cool. Once cold, you can scrape the fat off the top.
