| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Hot dogs |
| 3 |
|
Smoked sausages links |
| 3 |
|
Chorizo sausage link | |
| 4 |
tb |
Olive oil |
| 1 |
md |
Onion; julienned |
| 1 |
md |
Green pepper; julienned |
| 2 |
c |
Chili |
| 1/2 |
c |
Grated Cheddar cheese |
| 1/2 |
c |
Minced onions |
| 1/4 |
c |
Yellow mustard |
| 1/4 |
c |
Creole mustard |
| 1 |
c |
Pickled relish |
| 1 |
|
Dozen hot dog buns |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA30
Preheat the grill. Season the hot dogs, smoked sausage, and chorizo with 2
tablespoons olive oil, salt and pepper. Place the dogs on the hot grill and
cook for 2 to 3 minutes on each side. In a saute pan, heat the remaining
olive oil. When the oil is hot, add the julienne onions and pepper. Season
with salt and pepper. Saute the vegetables for 3 to 4 minutes or until
wilted. Remove from the heat. Remove the dogs from the grill and place in
the buns. Garnish the chorizo dogs with the sauteed onions and pepper.
Garnish half of the hot dogs with chili, cheese, onions and mustard.
Garnish the remaining hot dogs with mustard and relish. Garnish the smoked
sausages with Creole mustard. Place all the dogs on a platter and serve
with potato chips.
Yield: 1 dozen hot dogs
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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