Vendor Food Essentials: Boulevard Dogs
21 photos of Vendor Food Essentials: Boulevard Dogs
By
Andy Anderson !
@ThePretentiousChef
8
The only place I have had these is from a street vendor in Brighton by the sea. I was over there on business, and thought I would check in on my mum’s old stompin’ grounds. The family owned a restaurant (long since shuttered), I managed to locate the original structure, only to find out it had been turned into a garage.
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.
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
- PREP/PREPARE
- 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. - Plancha grill.
- When I say coleslaw, I do not mean just cabbage… I mean prepared coleslaw with mayonnaise, and the lot. The version I used is called Kentucky coleslaw, but any good recipe should do.
- I did a Google search for “Boulevard Dogs,” and the only hits I got were about real dogs… Go figure.
- Gather your Ingredients (mise en place).
- Slice the onions (not too thin), and cut the smoked sausage in half, lengthwise, and then cut into 1/2 inch (1.3cm) half-moons.
- Add the coleslaw to a skillet over medium heat, and cook until it begins to crisp. Then, remove from the pan, and reserve.
- Chef’s Note: The skillet should have a lid, and be large enough to hold all the ingredients.
- Wipe out the pan, then add the butter and oil to the skillet (still at medium heat).
- When the butter melts, add the smoked sausage, and toss until browned, about 6 – 8 minutes. Remove the sausage, and reserve.
- Add the beer, and scrape the pan with a wooden spoon to dissolve the brown bits into the beer.
- Add the onions, sugar, and dehydrated onions to the pan, then bring up to a slow simmer.
- Cover, and simmer for about 25 minutes.
- Chef’s Note: Keep the heat just high enough to see light bubbles in the liquid, but not a boil.
- While the pan simmering, add a bit of salt and pepper, to taste.
- Add the smoked sausage to the pan, and cover and simmer for an additional 5 minutes.
- PLATE/PRESENT
- 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.
- Keep the faith, and keep cooking.
About Vendor Food Essentials: Boulevard Dogs
Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: English
Dietary Needs: Soy Free
Other Tag: Quick & Easy
