Recipes

Texas Chili Dog

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Serves: 6

Ingredients:

Texas Chili Dog:

12 Dietz & Watson Angus Beef Franks
12 soft hot dog buns
1 pound Dietz & Watson Smoked Cheddar Cheese, grated
1 jar Dietz & Watson Jalapeno Mustard
4 onions, cut into thick slices

Texas Caviar:

2 cans black-eyed peas, drained
2 tablespoons Dietz & Watson Jalapeno Mustard
1 small onion, diced
1/2 yellow bell pepper, stemmed, seeded and diced
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon minced garlic
1 tablespoon fresh oregano
1 1/2 teaspoons ground cumin

Instructions:

Texas Chili Dog:

  1. Prepare a grill and lower temperature or wait until coals are low heat. Grill onion slices for about 10 minutes over low heat, or until slightly cooked.
  2. Cook franks over low heat until golden brown.
  3. Toast buns lightly over low heat.
  4. Remove franks from heat and place one in each bun.
  5. Top franks with grated cheese, jalapeno spread to taste and onions.
  6. Serve with Dietz & Watson cole slaw, chips and salsa.

Texas Caviar:

  1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days.
  2. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper.
  3. Transfer to a serving bowl.

Shopping List:

Texas Chili Dog:

12 Dietz & Watson Angus Beef Franks
12 soft hot dog buns
1 pound Dietz & Watson Smoked Cheddar Cheese, grated
1 jar Dietz & Watson jalapeno spread
4 onions, cut into thick slices

Texas Caviar:

2 cans black-eyed peas, drained
2 tablespoons Dietz & Watson jalapeno spread
1 small onion, diced
1/2 yellow bell pepper, stemmed, seeded and diced
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon minced garlic
1 tablespoon fresh oregano
1 1/2 teaspoons ground cumin