vendor food essentials: boulevard dogs

How To Make vendor food essentials: boulevard dogs

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  PREP/PREPARE
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  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.
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  Plancha grill.
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  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.
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  I did a Google search for “Boulevard Dogs,” and the only hits I got were about real dogs… Go figure.
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  Gather your Ingredients (mise en place).
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  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.
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  Add the coleslaw to a skillet over medium heat, and cook until it begins to crisp. Then, remove from the pan, and reserve.
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  Chef’s Note: The skillet should have a lid, and be large enough to hold all the ingredients.
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  Wipe out the pan, then add the butter and oil to the skillet (still at medium heat).
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  When the butter melts, add the smoked sausage, and toss until browned, about 6 – 8 minutes. Remove the sausage, and reserve.
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  Add the beer, and scrape the pan with a wooden spoon to dissolve the brown bits into the beer.
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  Add the onions, sugar, and dehydrated onions to the pan, then bring up to a slow simmer.
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  Cover, and simmer for about 25 minutes.
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  Chef’s Note: Keep the heat just high enough to see light bubbles in the liquid, but not a boil.
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  While the pan simmering, add a bit of salt and pepper, to taste.
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  Add the smoked sausage to the pan, and cover and simmer for an additional 5 minutes.
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  PLATE/PRESENT
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  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.
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  Keep the faith, and keep cooking.
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