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Jalapeño Popper Dogs
Get real with fiery peppers on "hot" dogs and salsa.
6 tofu, beef or pork hot dogs
2 tablespoons butter
1 small red chili pepper, such as a Fresno pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, finely chopped
Salt and pepper
1 rounded tablespoon flour
1 1/2 cups milk
1/2 cup pepper Jack or Monterey Jack cheese
1/2-3/4 cup extra-sharp yellow cheddar cheese
6 hot dog rolls
Sliced pickled jalapeños
Hot Dog Salsa:
Chopped seeded tomato, chopped raw onions and chopped deli pickle
Place the dogs in gentling simmering water to plump and heat through. Serve hot or mark on a hot grill if you prefer crispy dogs.
While the dogs heat, place a saucepot over medium heat. Melt the butter add the peppers and garlic. Season with salt and pepper. Cook for 2-3 minutes, then sprinkle with flour and cook for 1 minute more. Whisk in the milk and let thicken. Melt the cheese into the sauce and adjust the salt and pepper, to taste.
Place the dogs in rolls, dress with a little mustard, then top with some cheese sauce, pickled jalapeños and hot dog salsa. To serve, cut the dogs across and arrange on platter.