Today, you get two recipes in one post. Thanks to none other than my fried and fellow blogger: A Common Connoisseur.
A few days ago, she asked that I come by, spend the day cooking, and take pictures of what we made. What we came up with were funky grilled hotdogs, a side to go, and of course a dessert. She has a pool at her house, so we were naturally drawn to hanging out by the pool while making yummy food.
I wanted to go with all things southern because I am slightly obsessed with southern food, and her portion was a bit more tropical. Both flavors are perfect for grilling on a lazy summer day lounging by the pool while avoiding turning on the oven.
Hotdogs (and hamburgers) are the perfect summer food, but we did not want to make just any old hotdogs with ketchup and mustard. For this recipe, we take hotdogs up a notch by topping them with simple, delicious, and unique ingredients.
My topping pays homage to my home state, Georgia, with the use of fresh peaches and Vidalia onions. To take the dog over the edge, bacon and a creamy buttermilk mayonnaise were added.
The side, corn, is inspired by elote, the delicious Mexican street corn, and Savannah’s favorite party food — low country boil.
For those that have never had low country boil, let me explain the basics of what it is. Most of the low country has a favorite food that they love to serve at parties, mainly because it feeds a ton of people and highlights the coast’s sweet local shrimp. Low country boil is comprised of a huge batch of corn on the cobb, sausage, shrimp, and potatoes all boiled together in Old Bay seasoning or something the like. After it is cooked, the entire batch is dumped out onto a table that is covered in newspaper for everyone to gather around and eat with their hands.
Maria went with a bahn mi inspired hotdog, which turned out absolutely yummy due to the use of a homemade peanut sauce. She also took care of dessert, which was a no churn ice-cream layered with fig and orange jam. The crazy part, she made it into an adult ice-cream float by topping it with sparkling rosé.
Here recipes can be found here.
As for the photos, some of hers can be found on this post as well as all of mine!
6 Ears of Corn on the Cob
1/2 Cup of Mayonnaise
Juice from 2 Lemons
1/2 Cup of Parmesan
3 Tablespoons of Old Bay Seasoning Powder
1/2 Cup of Fried Onions, chopped
Salt & Pepper to Taste
2 Tablespoons of Melted Butter
Low Country Boil Corn
• 6 Ears of Corn on the Cob
Prepare and heat up your grill.
While the grill heats, combine your mayonnaise, lemon juice, and a pinch of salt and pepper. Stir to combine and then set aside in the fridge.
Next, clean the corn cobs by removing the husks. Coat the corn with your melted butter to prevent sticking on the grill.
Grill the corn until there is a light char all around each ear.
Immediately after removing your corn from the grill, brush each ear of corn with the mayonnaise mixture. Be sure to coat all sides of the corn.
Next coat the corn with your parmesan, followed by your old bay seasoning, and finish by topping with the chopped fried onions.
This recipe is copyrighted
Georgia Hot Dogs
• 12 Hotdogs
• 12 Hotdog Buns
• 2 Peaches, halved
• 1 Vidalia Onion, sliced with the rings in tact
• 1/2 Package of Bacon
• 1/2 Cup of Mayonnaise
• 3 Tablespoons of Buttermilk
• 3 Tablespoons of Fresh Parsley, chopped
• Salt and Pepper to Taste
• Olive Oil
1. Prepare and heat your grill.
2. While the grill heats, in a small bowl whisk together your mayonnaise, 2 tablespoons of parsley, buttermilk, and salt and pepper to taste. Set aside in the fridge.
3. Grill your bacon to your desired doneness. Remove bacon from grill once cooked and drain on a plate covered with paper towels
4. Lightly coat your onion and peaches with olive oil to prevent sticking. Grill the onion and peaches until they have light char marks.
5. Remove from the grill and set aside to cool.
6. While the peaches and onion cools, grill your hotdogs.
7. Chop your onion, bacon, and peaches into large chucks then combine together. Set aside.
8. Remove your hotdogs from the grill, and lightly grill your hotdog buns.
9. Prepare your hotdog by placing the hotdogs into the hotdog buns, topping each hotdog with your peach and onion mixture, then pouring your mayonnaise sauce over the peaches.
10. Sprinkle with remaining parsley.