Jersey Dog Flight Recipe

Cook hot dogs

Preheat a skillet or grill over medium-high heat. Cook the 3 cocktail hot dogs 4–6 minutes, turning occasionally, until browned and heated through. Alternatively, simmer in water for 3–4 minutes then sear for 1 minute per side.

While hot dogs cook, heat a small skillet over medium, add 2 tbs butter and split the small buns. Place buns cut-side down and toast 1–2 minutes until golden; set aside warm.

Roast tomatoes

Preheat oven to 400°F (200°C) or use a toaster oven. Toss 1 cup halved cherry tomatoes with 1 tbs olive oil, 2 tsp minced garlic, 1 tsp salt, and 1/4 tsp black pepper on a small rimmed sheet. Roast 10–12 minutes until tomatoes are blistered and slightly collapsed. Remove and let cool slightly.

Make sriracha aioli

In a small bowl, whisk 3 tbs mayonnaise with 1 tsp sriracha and 1/2 tsp fresh lime juice until smooth. Taste and adjust heat or acidity to preference.

Prepare avocado: slice or thinly mash 1/2 avocado with a fork and season lightly with a pinch of salt and a few drops of lime if desired.

Assemble dog #1: Place one toasted bun, lay the cooked hot dog, spoon 2–3 tbs roasted garlic tomatoes over the dog, add sliced or mashed avocado, and drizzle ~1 tbs sriracha aioli over the top. Set aside.

Crisp the bacon and make bacon bits

Slice or dice 2 slices thick-cut bacon and cook in a small skillet over medium heat until crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain, then roughly chop into coarse bacon bits. Reserve 1 tsp bacon fat in the pan for flavor (optional).

Crispy shallots

In a small saucepan, heat 1/2 cup vegetable oil over medium-high until shimmering but not smoking. Fry the thinly sliced 1/2 shallot in batches for 45–90 seconds until golden brown and crisp. Use a slotted spoon to transfer to paper towels and season with a pinch of salt. (If you prefer, thinly sliced shallot can be pan-fried in reserved bacon fat for a slightly milder flavor.)

Make ale house sauce

In a small bowl combine 2 tbs mayonnaise, 1 tbs brown ale, 1 tsp Dijon mustard, 1/2 tsp honey or brown sugar, and 1/2 tsp apple cider vinegar. Whisk until smooth and season with 1/4 tsp salt to taste. If too thin, chill briefly to thicken; if too thin and you want more body, whisk in an extra teaspoon of mayo.

Assemble dog #2: Place the second toasted bun, add the cooked hot dog, sprinkle ~1–2 tbs chopped bacon bits, scatter a tablespoon of crispy shallots, and drizzle ~1–2 tbs ale house sauce over the top. Reserve extra crispy shallots for garnish.

Cook diced pork roll

In the skillet over medium heat (use any reserved bacon fat or a teaspoon of oil), add 3/4 cup diced pork roll and cook 4–6 minutes, stirring occasionally, until browned and heated through. Remove from pan and keep warm.

Make quick queso

In a small saucepan over low heat, combine 1/2 cup shredded cheddar/Monterey Jack and 1/4 cup whole milk. Warm gently, stirring constantly until the cheese melts and becomes smooth. If the mixture is too thin, simmer very gently to reduce; if it separates or looks grainy, whisk a 1/2 tsp cornstarch slurry (mix cornstarch with a little cold milk) into the warm milk before adding cheese. Keep queso warm on lowest heat.

Assemble dog #3: Place the third toasted bun, lay the cooked hot dog, spoon 2–3 tbs warm queso over the dog, top with ~2–3 tbs browned diced pork roll, and sprinkle 1 tsp everything bagel seasoning evenly over the top.

Optional: Garnish each dog with a small pinch of chopped parsley or microgreens and serve with lemon/lime wedge on the side if desired.

Serve the Jersey Dog Flight: arrange the three prepared small hot dogs on a board or plate, provide napkins, and enjoy immediately while warm. Estimated plating time per flight: 2 minutes.