Our Culinary Specialist, Emily Martin, has been cooking up a storm to bring you her favorite recipes for the Fourth of July. Check our blog for updates the next three days as we post a series of her recipes from innovative hot dogs to delectable side salads, and of course, your favorite Sokol Blosser wines to pair with each dish. Fire up the grill, pour a glass of Sokol Blosser and enjoy. Cheers!
Gourmet Hot Dogs
You wont find any ketchup or mustard on these hot dogs! Emilys Elote (Mexican corn on the cob) dog, along with the creamy and crunchy French dip dog turns this Fourth of July staple into a culinary adventure.
Corn Elote Dog
Pair with Sokol Blosser 2014 Willamette Valley Pinot Gris this dry and refreshing wine cuts through the acid in this recipe for a bright and fresh finish.
4 ears of white or yellow corn on the cob
2 roasted jalapenos, minced
1 bunch cilantro, chopped
1-2 cloves of raw garlic, minced
3/4 cup mayonnaise
2-3 tablespoons fresh lime juice (two small limes)
1/3 cup Cotija cheese, crumbled
A few dashes of Cholula hot sauce (to your liking)
Kosher salt to taste
Roast your husked ears of corn and jalapenos on a grill or directly on the flame of your gas stove. Roast the corn evenly until slightly charred but not completely blackened. Allow to cool then cut the corn off the ear into a large mixing bowl.
Roast the jalapenos longer until all of the skin has turned black and then set them aside in a small bowl and cover with plastic wrap. Let them sit for 10 minutes and then peel off the charred skin and seeds under a running faucet. Chop your roasty, toasty jalapenos finely.
Combine all ingredients and add more cheese or salt to taste. Allow the flavors to meld together for at least an hour before serving.
Top on a grilled hot dog and garnish with more cilantro or even avocado!
3-4 large white onions, julienned
1 tablespoon canola oil
3 tablespoons unsalted butter
3 cups cream cheese (brick form not whipped)
1 cup sour cream
2 tablespoons onion powder
1 tablespoon white pepper
Your favorite brand of salted, ruffled potato chips
Melt the oil and butter together in a large heavy bottomed pot on high heat. Throw all of your julienned onions into the pot. Place a lid on the pot and allow the onions to sweat for approximately 8 minutes, stirring a couple of times. Remove the lid and continue to cook on high heat, stirring gently every 3-5 minutes. Add 2 tablespoons of salt. Keep an eye on your onions as the water evaporates and they begin to caramelize. You want to create brown crusts on the bottom of your pan which will stick to your onions without burning them.
When your onions are gloriously caramelized, let them cool.
Add the cream cheese, sour cream, onion powder, and white pepper and mix thoroughly. Wearing a pair of gloves and using your hands ensures even distribution. Add salt if needed.
Spread your French Onion Dip on top of a grilled dog. Crumble some tasty potato chips and garnish with chives. YUM!