Vendor Food Essentials: Boulevard Dogs
By
Andy Anderson !
@ThePretentiousChef
8
I came across this street vendor selling these babies. I liked it so much that I bought a second one, took it back to the B&B I was staying at, and took it apart. Probably not exactly what I was served; but it was pretty close.
So, you ready… Let’s get into the kitchen.
Ingredients
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PLAN/PURCHASE
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1/4 ccoleslaw, pan fried
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1 Tbspgrapeseed oil
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1 Tbspsweet butter, unsalted
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8 ozsmoked sausage
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8 ozlight beer
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1/2 mediumyellow onion, sliced
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1 Tbspcoconut sugar
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1 Tbspdehydrated onions, crushed
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4 - 5 slicepickle,dill
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1 largehoagie roll, cut in half lengthwise, and butter toasted
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·salt, kosher variety, to taste
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·black pepper, freshly ground, to taste
How to Make Vendor Food Essentials: Boulevard Dogs
- Brighton by the sea
The gentleman that I purchased this from called these “Boulevard Dogs.” Not exactly sure why; however, he was the chef, and he can name them anything he wishes.
He made them on a Plancha grill, which is like a large sheet of steel, heated from beneath by gas flames. Since not everyone has a Plancha grill, the way that I cook these is my modification to this awesome recipe. - Butter toast the roll, and then add the pickles and fried coleslaw to the top half, then use a pair of tongs to grab the sausage and onions out of the pan, shake off the excess liquid, and add to the bottom half. Serve with a nice side (I made some fried potatoes), and serve while nice and hot. Enjoy.