Recipe of the Week


Prep Time: 45 Minutes
Yields: 6 Servings

Leeks and apples simmered in cider add a touch of sweetness to this recipe, which is a nice contrast to the melted cheddar. In England, oblong pretzel rolls are preferred when making these English-style dogs.

6 grilled all-beef hot dog
2 ounces sharp cheddar cheese, shredded
2½ cups thinly sliced leeks, white and pale green parts only
1 apple, peeled, cored and diced
2 tbsps butter
½ tsp caraway seeds
pinch ground allspice
salt and black pepper to taste
granulated garlic to taste
1½ cups apple cider
¼ cup bourbon
6 grilled hot dog buns
6 tsps Dijon mustard

Heat grill according to manufacturer’s directions. When ready to serve, grill dogs 5–8 minutes. Grill buns at this time if you wish. In a heavy-bottomed sauté pan, melt butter over medium-high heat. Add leeks and apple then cover and cook 8 minutes or until tender, stirring occasionally. Mix in caraway seeds and allspice. Season to taste with salt, pepper and granulated garlic. Add cider and bourbon then bring to a rolling boil, reduce to low and cook 15 minutes or until most of the liquid has evaporated. When ready to serve, place bun on a plate and spread with Dijon mustard. Top with a grilled hot dog and sprinkle with cheese. Top with hot leek mixture.












































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