Ambassador Phillip Moellering takes a classic 4th of July hot dog recipe and gives it a West Texacan twist.
Franks in bacon
A play on the traditional July 4th Menu with some West Texas Mexican Flare.
Ingredients:
- 8-44 Farms all Beef Franks
- 8 Slices of Bacon
- 8 Split Top buns
Wrap the Franks in bacon and toothpick each side to secure the bacon
Grill over open Flame Fire until bacon is crispy to desired texture.
Pineapple Pico
Ingredients:
- 1 Fresh Grilled Pineapple ( Sliced and Grilled over open Flame) then cubed
- 4 De-seeded jalapenos Sliced and finely chopped
- 2 chopped shallots
- 4 tomatoes chopped
- 2 limes juiced and squeezed
- 2 teaspoons kosher salt
Add all your ingredients into a mixing bowl and let it rest in refrigerator to marry the ingredients.
Cilantro Lime Aioli
Ingredients:
- 2 cups Dukes Mayo
- 4 limes juiced and squeezed
- 2 bundles of cilantro (leaves only)
- 2 tablespoons Cumin
- 2 tablespoons white pepper
- 2 tablespoons Worcestershire sauce
- 2 cloves Garlic
- 1 shallot
Blend all ingredients in a blender, making a creamy aioli.
Cojita Cheese
Places the split top bun on plate
Throw that grilled wrapped bacon dog on the bun.
Drizzle aioli.
Top with grilled pineapple pico.
Top with desired cojita amount.
