We bet you haven’t tried these BBQ recipes before!
Forget everything you thought you knew about hot dogs. We’re turning them upside down! It’s a hot dog hack that feels fancy and upscale, and gives the summertime staple a makeover.
Wendy Paul shared three BBQ recipes that the whole barbecue will obsess over: upside-down hot dogs, Mexican street corn butter board, and gorgonzola baked potato chips.
Using puff pastry as a hot dog bun makes them feel elevated! Wendy experimented with a caramelized onion hot dog, jalapeno cheddar hot dog, and a bacon wrapped hot dog.
The trick to an extra flavorful dog: seasonings! Give it a good sprinkle of seasoning before you pop it in the oven (or on the grill)!
Upside Down Hot Dogs
INGREDIENTS
- 8 hot dogs
- 1 box puff pastry (2 sheets- defrosted for about 30 minutes, but still cold)
Fillings
Think, more is more.
- Jalapeno cheddar: Slices of jalapeno, sharp cheddar slices, Kinders Woodfire seasoning
- Caramalized onion: thin slices of sweet onion, Kinders Caramelized Onion spice
- Bacon wrapped: Thick sliced bacon, Kinders Woodfire seasoning
METHOD
- Preheat your oven to 400 degrees.
- On a large baking sheet, think top first, a drizzle of olive oil, and layer your fillings, spices then the hot dog- I like to score the hot dog first. Then cut your pastry sheet into 4 equal slices.
- Cover the hot dog and fillings with the puff pastry, slice, and light egg wash.
- Bake for 23-25 minuets. Cool slightly then flip over and serve warm.
Street Corn Mexican Butter Board
INGREDIENTS
- 1 cup soft sweet cream butter
- Kosher salt
- 1 corn on the cob, roasted and cut off
- 1 green onion sliced
- 1/2 cup cilantro
- 1 cup crumbled goat cheese
- 1 jalapeno roasted, sliced
- McCormicks Sriricha seasoning
- Toasted ciabatta loaf, sliced
METHOD
- Layer the butter on a board or plate, smear but not perfect.
- Then sprinkle with some kosher salt, roasted corn, green onions slices, cilantro, goat cheese, jalapeno and last but not least, Sriracha seasoning.
- Serve with toasted & sliced ciabatta, or sourdough bread.
Gorgonzola Baked Potato Chips
INGREDIENTS
- 1 bag kettle cooked potato chips
- 8 oz. gorgonzola cheese crumbles
- Balsamic Glaze
METHOD
- Preheat your oven to 350 degrees.
- Place the potato chips on a small baking sheet. Spread the potato chips as evenly as you can.
- Sprinkle the gorgonzola cheese on top of the chips.
- Then bake for 5-8 minutes. Remove from the oven and serve warm.
- Drizzle with balsamic glaze just before serving.
Find more recipes from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.