Our weather here in Utah is something to behold. We get all 4 seasons and the transition between them is sometimes startling. The unmistakable change in the weather and general feel outside is remarkable. I know it hasn't officially been named fall yet, but we are in the plunge from summer into fall most definitely. I know everyone names summer as the BBQ season of the year, but in reality, most of my barbecuing is done in fall. The canyons are so amazing, they just pull me up there and want to keep me! The fall here is my happy time. So, instead of mourning the end of summer (which was all too hot) I am going to heartily celebrate "the plunge". I have been into hot dogs lately.... Is that weird? To me it is. I have never been a huge fan of the things, but somehow that has changed! Maybe it is thanks to my neighbor who invited me over for authentic Mexican style hot dogs, maybe it was my lunch date at JDawgs with my sister (amazing by the way). Who knows? I am into them thought, so today I am sharing with you my Mexican Fusion Kielbasa Sausage Dogs! These are so nummy!! Why is it that people are always settling for ketchup, mustard or even BBQ sauce on their dogs? Where has our creativity gone people? I know ketchup is the norm, but I'm bored with the norm for now. Hence, my new sauce was born. It was a pleaser for sure. I just wish I could raid the JDawgs reefer for some of their delicious polish dogs.. I know they have them custom made, and people, it was worth the effort!
Enough of my rattling. Lets get down to the nitty gritty (read in Nacho Libre accent please). ;)
First off we are going to tackle the "special sauce" aka Tomatillo Chipotle Sauce!
First lets chop up the goods. Give 3 tomatillos a rough chop and quickly slice a jalapeno. I left the seeds in.
Next juice a lime. Good job.... :)
Get out your blender or food processor, and add mayo, whole milk, Hidden Valley Garden Green Onion Dip Mix, tomatillos, lime juice, jalapeno, 1/2 bunch cilantro (stems removed), 2 chipotle peppers in adobo sauce, 1/2 tablespoon adobo sauce and 2 garlic cloves! Whew! Now blend that together until smooth. Give it a few minutes to blend.
You'll get something like this! It is so good. Mmmm.
At this point I would preheat the grill to medium-high, and prep the rest of my toppings! Shred some of your lettuce, and scoop some banana peppers, jalapenos and cotija cheese into little bowls to serve alongside your dogs! Don't forget to spread a little butter over your buns and toast them on the grill too! This makes hot dogs soooo much better.
Next we are going to grill up our kielbasa sausage. Slice each sausage into 3 or 4 pieces depending on how many people you are serving , and how big you want the dogs. I like to give them some scoring in an x pattern throughout. Next I will baste them with some of the tomatillo chipotle sauce.
Grill those babies up for 7-10 minutes turning frequently. I like mine pretty well done if ya know what I mean. Like, verging on blackened... Cooke them to your liking. :)
Alrighty! You are ready to have a Mexican fusion feast!!
Oh baby these are good. This sauce is just the right kind of spicy for these dogs. Topped with the banana peppers and jalapeno slices they really kick. I loved the cotija cheese sprinkled on top, and the romaine for some crunch! All in all I would say this was a highly successful celebration of "the plunge" into fall. I'm excited for it!
Maybe tonight you can surprise your family or friends with a Mexican fusion feast of your own. Party on party people, and remember to cook fresh, and be HAPPY!
CLICK ON RECIPE TO VIEW A PRINTABLE JPG
CLICK ON RECIPE TO VIEW A PRINTABLE JPG
XO
Laura Muir
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