Now that Easter is over, all I want is picnic food. Honestly though, I crave picnic time all times of year, but it’s starting to get a little bit out of control. In the end, I just really feel bad for Zach, who will probably have to eat cold pasta and potato salads, hot dogs and hamburgers for the next month. ;) It’s ok though. At least he doesn’t have to cook dinner! Last night I made Tex Mex Hot Dogs. They were a total win. Hot dogs may just be my favorite part of summer. Even though, they are fun to jazz up, sometimes you just want a hot dog with a drizzle of ketchup. This hot dog in particular is an example of a “jazzed-up version.” Feel free to substitute any hot dog you like: chicken, turkey, beef, etc; and try not to burn the buns like I did (see visuals). :) I like a little char to my food (I know it’s totally weird), but I can bet that most of you don’t! If you want to go ahead and start planning your Memorial Day menu soon, add these hot dogs to your hot dog bar, and have your guests construct their own! It’s such a fun way to have a picnic and it’s easy too!
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Hey, do you guys follow along on Pinterest? If not, you totally should. There’s all kinds of fun little things going on over there. I just started a new Pinboard dedicated to all things Memorial Day (for obvious reasons). Check it out!
Beer: Pub Dog Brewing’s Rabid Hop
Brewery: Pub Dog Brewing
Style: Imperial/Double IPA
ABV: 8.5%
Description: I wanted a strong IPA for this beer pairing. I think it was the spicy kick you get from the peppers and salsa that really needed an Imperial IPA. Zach and I just had the chance to try Rabid Hop. I really love this beer for the warmer months. It’s a really great Double IPA with citrus, floral and piney notes. This beer was only brewed once, so if you can still get a bottle, I highly suggest that you do. If not, any of your favorite Double IPAs would be perfect for the job!
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Memorial Day is right around the corner. Start your planning ahead of time and start with these Tex Mex Hot Dogs!
Ingredients
- 8 hot dog buns, toasted
- 8 beef hot dogs
- 1 corn cob, husk and silk removed
- 1 avocado, diced
- 2 jalapeño peppers, stem and seeds removed, diced (optional for some kick)
- 2 roma tomatoes, seeds removed, diced
- 1 red bell pepper, stem and seeds removed, diced
- 1/2 cup canned black beans, drained and rinsed
- 3/4 cup monterey jack cheese, grated
- 1/4 cup fresh cilantro, chopped
- 1/2 cup pico de gallo or salsa, store-bought
- 1/2 cup fresh cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- salt
- pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder
Instructions
- Preheat your grill to medium.
- While your grill is heating up, dice up your veggies and prepare your cilantro cream drizzle. In the bowl of your food processor, combine the cilantro, mayo, sour cream, a dash of salt and pepper, garlic powder, and chipotle chili powder. Pulse until combined and the cilantro has broken up. Pour into a bowl and set aside.
- Season the corn with salt and pepper and brush with a little bit of oil. Place directly on the grill and grill the cob until it has browned slightly, rotating it every couple of minutes. Remove the corn from the grill and set it aside to cool slightly.
- Once the corn has cooled enough to handle, cut the kernels straight off the cob and set aside.
- Next grill your hot dogs according to your packaging instructions.
- Assemble your hot dogs by layering them with corn, avocado, jalapeño, tomatoes, red bell pepper, black beans, monterey jack cheese, cilantro and pico (or salsa). Drizzle the hot dogs with the cilantro cream sauce and eat immediately!
Notes
Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Grill or Grill Pan * Food Processor * Mixing Bowls *
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