Summer Entertaining: Party Hot Dogs

Spring Entertaining How To Make An Ice Ring For Party Punch By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSummer Entertaining 

Southern Socials 

Party Hot Dogs 

Late season grilling should have several conversation starters on the menu & Party Hot Dogs fit the bill. These adorable nibbles are nestled inside of a custom prepared Miniature Bun to ensure a perfect fit. When topped with homemade Hot Moonshine Mustard & a relish that can be whirled in the food processor quickly, these signature morsels may be offered as an appetizer or a main dish & they pair well with Party Cheeseburgers. Learn how to make a grilling favorite in a fresh new way by following my valuable pointers. 

Southern Hostess. Party Hot Dogs With Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Game Day Entertaining Tailgating Recipes Alabama & Auburn Football Food Modern Southern Socials Party Menus Pastry Chef Writer Cooking Lessons Baking Tutorials Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickParty Hot Dogs
makes 3 1/2 dozen

Miniature Buns
1/4 tsp vegetable oil
3 1/2 dozen miniature smoked sausages
1 {8-oz} jar Classic Bread & Butter Pickles
Hot Moonshine Mustard
Buttermilk Onion Rings

Prepare the Miniature Buns as directed. Slice them vertically down the center not quite through to the bottom. Set aside. Preheat the grill to Medium-High heat {350-400 degrees}. Place an 8-inch cast iron skillet directly onto the grill grate & swipe the surface with the oil. When the skillet is hot & begins to smoke, cook the smoked sausages, in batches, 2 to 3 minutes on each side. Remove them from the grill. Repeat the procedure with the remaining sausages adding additional oil, if necessary. Drain the Classic Bread & Butter Pickles through a fine wire mesh sieve, reserving the pickling solution. Discard the spices. Pulse the pickles in the food processor several times until finely chopped to make a relish. Nestle the sausages in the split buns; top with the relish & Hot Moonshine Mustard. Serve with Buttermilk Onion Rings.

Southern Hostess. Party Hot Dogs With Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Game Day Entertaining Tailgating Recipes Alabama & Auburn Football Food Modern Southern Socials Party Menus Pastry Chef Writer Cooking Lessons Baking Tutorials Birmingham Alabama. Mini Hot Dog & Hamburger Buns

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMiniature Buns
makes 3 1/2 dozen

1/2 cup warm water
1 1/4 tsp highly active dry yeast
4 tsp sugar, divided
2 cups bread flour
3/4 tsp kosher salt
2 Tbsp melted butter
2 eggs, divided
1 tsp water
Sesame seeds

Stir together the water, the yeast & 1 tsp sugar. Let stand 5 minutes or until foamy. Whisk together the flour, the remaining 3 teaspoons sugar & the salt in the bowl of a stand mixer. Add the butter, one egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium & mix 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Remove the dough from the bowl & place smooth side up onto a lightly floured surface. Press the dough into a flat even disc. Using a pastry pin, roll the dough to a quarter-inch thickness. Cut the dough with a 1 5/8-inch round cutter. Gather the dough, reroll the scraps & repeat the process until all of the dough has been portioned. Allow the dough to rest for 5 minutes if it becomes difficult to remain flattened. Place the dough onto parchment paper lined half sheet pans. Cover loosely with plastic wrap. Let rise in a draft free spot for about 20 minutes hour or until increased by 1/4 the original size.

Preheat the oven to 400 degrees. Whisk together the remaining egg & the water; brush over the tops. Sprinkle with sesame seeds. Bake 7 to 8 minutes. The tops will be pale. Place the buns under the broiler for 1 to 2 minutes, continuously rotating the pan to evenly brown, if desired. Cool completely. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Make Party Hot Dogs

 Make the Hot Moonshine Mustard several days before serving. The Miniature Buns may be prepared up to two days ahead. Place them in a zip-top bag & refrigerate them. Steam them a few seconds in the microwave to make the buns pliable for neat & tidy filling.

How To Make Party Hot Dogs With Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Southern Entertaining. Southern Hostess Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Southern Hostess Southern Parties Entertaining TV Cooking Personality Pastry Chef Writer Food Stylist How To Make Mini Hot Dogs Party Menu

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Southern Hostess. Party Hot Dogs With Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Game Day Entertaining Tailgating Recipes Alabama & Auburn Football Food Modern Southern Socials Party Menus Pastry Chef Writer Cooking Lessons Baking Tutorials Birmingham AlabamaNo. 1

Preheat the grill to Medium-High heat {350-400 degrees}. Place an 8-inch cast iron skillet directly onto the grill grate & swipe the surface with the oil. When the skillet is hot & begins to smoke, cook the smoked sausages, in batches, 2 to 3 minutes on each side. 

Southern Hostess. Party Hot Dogs With Hot Moonshine Mustard By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Southern Entertaining Cooking & Baking Tutorials TV Cooking Personality Game Day Entertaining Tailgating Recipes Alabama & Auburn Football Food Modern Southern Socials Party Menus Pastry Chef Writer Cooking Lessons Baking Tutorials Birmingham AlabamaNo. 2

Remove them from the grill. Repeat the procedure with the remaining sausages adding additional oil, if necessary.  

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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