Brooklyns Cheesiest Dog Recipes

THE CHEESIEST QUESADILLAS

Steps:

• Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
• Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.

BROOKLYN CHILI BURGERS WITH SMOKY BARBECUE SAUCE WITH OIL AND VINEGAR SLAW

Steps:

• Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
• Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
• Preheat a grill or griddle to medium.
• Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
• Serve the burgers on slider rolls topped with pickle slices and the slaw.

BROOKLYN'S CORNIEST HOT DOGS

Steps:

• Bacon:
• Saute the lardons in a frying pan over medium heat until the fat is rendered and the bacon is crispy. Reserve the bacon lardons for garnish and reserve bacon fat for cooking the onions.
• Caramelized onions:
• Put the onions into the bacon fat, season with a 1/2 teaspoon of salt to draw out moisture and cook gently over medium heat until caramelized, about 20 minutes. Reserve.
• Corn:
• Put 2 tablespoons of canola oil in a hot pan over medium heat. When the oil starts to smoke, add the corn kernels 1/2 teaspoon of sugar, 1/2 teaspoon of kosher salt and freshly ground pepper, to taste. Saute over high heat until the corn starts to caramelize, stirring frequently. Remove from heat and add 1 tablespoon cilantro. Reserve for later.
• Hot dogs:
• Heat a grill to high. Put the hot dogs on the grill and sear until slightly charred. Brush lightly with hot sauce while still on the grill. Meanwhile, brush the inside of the buns with melted butter and arrange, butter side down, on the grill. Grill until lightly golden brown, about 30 seconds.
• Assembly:
• Thinly spread the mayonnaise and mustard on each bun. Put the hot dogs into the buns and sprinkle with a tablespoon of caramelized onions. Top with a tablespoon of lardons and 2 tablespoons of corn mixture. Sprinkle each with 1/2 tablespoon of Cotija cheese and a pinch of cayenne pepper. Squeeze a little lime on each hot dog and serve.