We didn't win any prizes at The Great Hot Dog Cookoff this year, , but got lots of compliments about the balance of sweetness, heat, creaminess, and meatiness in our dog.
Plus we got some awesome stuff like a Sigg bottle and (at the event) samples of a really delicious Adirondack Creamery ice cream that DuckyBoy wants instead of cake at his birthday party. (why do I open my big mouth and suggest things like that? What are the odds that the 2 stores in Queens that carry the brand will have the mint chocolate chip?) Anyway I've also really been enjoying the Brooklyn-made Early Bird Granola ("Farmhand's Choice" has lots of seeds, yum!) and I've stashed away our Wusthof paring knife for someday...)
We called our entry "The Last Dogbender" because it has the 4 universal elements:
- Bacon from what we called “an earthy creature,”plus onions
- Fiery jalapenos
- The liquid of life … cheese sauce
- Honey from the bees of the air.
Here are the ingredients per dog:
- 1 hot dog bun
- 1 hot dog, cooked (preferably grilled)
- 1 oz honey
- 2 slices bacon, cooked
- French’s French Fried Onions
- About a tablespoon of Cheese Sauce (see below)
- Cubes of Velveeta cheese
- Chopped jalapenos as desired (we used a lot more than we expected -- the Velveeta really cuts the heat.)
- Whole milk (or whatever kind of milk you'd like. Husband used whole.)
- Small amount of corn starch or flour
Cook the bacon till crispy. Set aside to drain.
Make the cheese sauce: Melt the Velveeta in a saucepan. Add milk and stir until smooth. Add flour a little at a time to thicken. Remove from heat and add jalapenos. Set side.
Open the bun and drizzle the honey inside.
Add bacon. Sandwich the hot dog in between the 2 slices.
Top with about a tablespoon of cheese sauce.
Sprinkle a handful of French's onions on top.