G’s “Not-Your-Average-Hotdog”

Last weekend my Dad participated in an outing where plain hotdogs on buns were served, and he came back with a huge pan of the wieners and a couple of packs of buns. Not one to pass up an opportunity for culinary creativeness, I started pulling stuff from the refrigerator and put some of my mojo on a classic American food.

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HOTDOG w/ DILL PICKLE SLAW, & JALAPENO GATOR JELLY REDUCTION

I pan fried the hotdogs, and toasted the buns in the pan. I topped them with my homemade cabbage and pickle slaw that was leftover from a previous dish, and a combination of fresh jalapenos and Louisiana alligator jelly, also from a a recent dish I prepared.

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I stirred the peppers and jelly in a nonstick pack until the jelly reduced and thickened. The result — AN AWESOME FLAVOR EXPLOSION!!! 

HOTDOG w/ GRATED PARMESAN, KEY LIME BUTTER SAUCE, & YELLOW PEPPERS

Yeah…I know this sounds “strange”…but y’all would not believe how delicious this one was. I used some leftover key lime butter sauce that served with an Ahi tuna dish I recently prepared. I heated it in a pan with with sliced yellow sweet peppers, and finished it with the parmesan so it would stick to the bun.

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Two VERY distinct hotdog creations using very eclectic ingredients. And I want y’all to note that these were prepared with all leftovers. Don’t be afraid to attempt gourmet fabulousness with what you have on hand. The more often you try stuff in the kitchen, the better you will become at just whipping stuff up.

APPRÉCIEZ…BON APPÉTIT!

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Saffron Shrimp & Blue Crab w/ Key Lime Béchamel

This was really fun to prepare…Morrocan and Persian, with a touch of French…

Saffron Shrimp & Blue Crab w/ Key Lime Béchamel, and Herb Couscous w/ Castelvetrano Olives

The ingredients ―

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SHRIMP & CRAB

clip_image001 Saffron

clip_image001[1] Smoked Paprika

clip_image001[2] Tarragon

clip_image001[3] Turmeric

clip_image001[4] Red Curry Powder

clip_image001[5] Fresh Cilantro

clip_image001[6] Sea Salt & Cracked Black Pepper

Same seasonings for both, but the shrimp was pan seared and the crabs were quick-boiled.

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COUSCOUS

clip_image002 Smoked Paprika

clip_image002[1] Tarragon

clip_image002[2] Thyme

clip_image002[3] Key Lime Juice

clip_image002[4] Castelvetrano Olives

clip_image002[5] Chicken Broth

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The really cool part of this dish was the Key Lime Béchamel…and YES…I just made it up on the fly!

BÉCHAMEL

clip_image003 Organic Flour

clip_image003[1] Salted Cream Butter

clip_image003[2] Key Lime Juice

clip_image003[3] Buttermilk

clip_image003[4] Sea Salt

The BéchamelAMAZING FLAVOR!

I just wish that y’all could taste this…maybe one day you will…

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APPRÉCIEZ…BON APPÉTIT!

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