Blue Cheese and Bacon Dog with Sriracha Mayo

This football season I've been choosing the snacks I make for the Packer game based on the rival city/region and through that process I've learned of many a special regional hot dog. Detroit has the Coney Dog, Cleveland has the Polish Boy, and Chicago (obviously) has the Chicago dog, and I've made and devoured each one with aplomb. But never one to leave well-enough alone, I've been inspired to get creative on my own.

Blue cheese and bacon are a tried-and-true delicious combination, so it's no surprise that they'll make an all-natural, natural casing hot dog even more delicious. But with all that richness, there needs to be distinct elements to cut through it, and that contrast is perfectly achieved by the sharp scallions and spicy Sriracha mayo. Blue cheese can be a very polarizing ingredient, and although I think its funk is an important flavor component, sharp cheddar could be substituted for a version with wider appeal.

There's still a few of my Pecatonica Valley Farm hot dogs left in the freezer, so I doubt this is the last you've seen of my hot dog creations. I've got a fridge packed with winter CSA vegetables and a mind racing with ideas, so it can't be long until some of them come together with my latest favorite culinary canvas.

Blue Cheese and Bacon Dog with Sriracha Mayo
serves 1, easily multipliable

1 hot dog, preferably natural casing and nitrite- and nitrate-free
1 tablespoon mayo
1/4 teaspoon Sriracha, or to taste
1 hot dog bun, preferably whole grain

1 slice thick-cut bacon, cooked and crumbled
2 tablespoons crumbled blue cheese
2 tablespoons thinly sliced scallions


1. Cook hot dog via method of choice (grilling is best, but in a pinch even the microwave will do).


2. Meanwhile, combine mayo and Sriracha in a small bowl and and stir until well-combined. Spread on one side of the hot dog bun.

3. Place cooked hot dog on bun and top with crumbled bacon, scallions, and blue cheese. Serve promptly.

Spicy Coconut Shrimp Sandwich

Shrimp was one of the first foods I recognized as a special occasion treat. Easter, Thanksgiving, Christmas - they all meant starting with shrimp cocktail at my house. I was never all that excited about going out for Friday fish fry as a kid (sacrilegious, I know), but I was always eager to chow down on a plate of batter fried shrimp. As an adult, I eat shrimp on a fairly regular basis, with a much expanded repertoire of recipes, but it still always feels special to me. Yet despite it's fancy reputation, at least in my mind, it's one of the quickest and easiest proteins to prepare and is a godsend for anyone in a hurry or on a diet. I made this sandwich on a Friday night when I had plenty of time and no intentions of eating light, using that quick-cooking, lean protein to soak up a brilliant collection of flavors. The marinade begins with creamy, mildly sweet coconut milk, which is then fortified with pungent garlic, brightened with lime, and spiced up with jalapeno, with a final fresh herby note from the cilantro. Because the spice in the marinade isn't quite enough for me (though it may be for many), I added an additional nuanced layer of heat with Sriracha mayo. Cucumber and lettuce finish the sandwich with a cool and crunchy element along with a hint of astrigency from the red onion. All of these elements come together to create a sandwich that would be right at home next to a fruity umbrella drink in an exotic beach cabana, but I think it feels just perfect in my Wisconsin backyard with a cold beer.

Spicy Coconut Shrimp Sandwich
serves 1

1/3 cup coconut milk
1 tablespoon minced jalapeno (include seeds and ribs for more heat)
1/2 tablespoon minced garlic
1/2 tablespoon minced fresh cilantro
1/2 tablespoon fresh lime juice
Salt and freshly ground black pepper
4 ounces raw large or jumbo shrimp, deshelled and deveined
Olive or canola oil
Individual French roll, demi baguette, or sub roll, split
1 tablespoon light or regular mayo
1/4 to 1/2 teaspoon Sriracha sauce (or to taste)
Lettuce, thinly sliced cucumber and red onion, and cilantro, for serving

1. In a medium bowl, combine coconut milk, jalapeno, garlic, cilantro, lime juice, salt, and pepper, and stir well to combine. Add shrimp, toss to coat, and set aside for at least 30 minutes. In a small bowl, combine mayo and Sriracha sauce and stir to combine.

2. Preheat broiler (or grill) and brush each side of the roll with olive oil. Toast under the broiler until golden brown and crunchy, 2 to 4 minutes. Let come to room temperature, place lettuce leaves on bottom half, and spread top half with spicy mayo.

3. Meanwhile, preheat a pan (or grill) over medium heat and add a drizzle of oil. When oil is hot, add shrimp and cook, turning once, until shrimp are just cooked through, about 2 to 3 minutes per side.

4. Place shrimp on top of bottom half of roll, top with cucumber, red onion, cilantro, and top half of roll. Serve promptly.

Shortcut Spicy Shrimp Bahn Mi

Last week I shared a new delicious veggie burger recipe, but this week it's time to get back to my "fancy" sandwich creations. It's not a stick-to-your-ribs, cheesy carnivore's delight like my last new sandwich, but a perfect fresh and crunchy hot weather meal. As the name indicates, I'm not claiming this is an authentic recipe, but the combination of spicy and pickled flavor definitely has the spirit of the bahn mi. I've always been a lover of cucumber pickles, but it wasn't until a few years ago that I began a love affair with quick pickles and expanded my repertoire to a much wider range of vegetables, like those used here. I've included a link to an easy quick pickle recipe that invites experimentation (I recommend adding chiles and ginger to start), but even the carrots and red peppers hanging out in jars of Vlasic Farmer's Garden pickles will add the delicious vinegariness this sandwich requires. The sour pickles contrasts perfectly with the spicy Sriracha mayo, boldy topping the succulent shrimp without making them disappear. No bahn mi would be complete without a sprinkling of fresh cilantro, joined by an extra layer of crisp flavor contributed by sliced cucumber. While this sandwich might not take you straight to Vietnam, it is an ideal meal for kicking back and relaxing in the sun on a warm summer day.

Shortcut Spicy Shrimp Bahn Mi
serves 1 to 2

1 demi-baguette or ciabatta roll
Olive or canola oil, or melted butter
2 tablespoons mayonnaise
1/2 teaspoon Sriracha
4 ounces raw large shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 ounce pickled vegetables (carrots, radish, Daikon, cucumbers etc.)
1 ounce thinly sliced fresh cucumber


1. Preheat broiler. Coat the bread with a thin layer of the oil/butter and toast under the broiler until golden brown, 3 to 5 minutes.

2. Meanwhile, mix the mayo and Sriracha together in a small bowl. When the bread is toasted, spread spicy mayo evenly on top half of bread.

3. Preheat a pan over medium heat and add a drizzle of oil. When oil is hot, add shrimp to pan and season with salt and pepper. Cook, flipping once, until shrimp are cooked through, about 3 to 4 minutes total.

4. Place shrimp on top of bottom half of roll and top with pickled veggies, cucumber and cilantro and serve.