This dish from James Cunningham's Eat St. Cookbook is a delicious hot southern mess! What sets this dog apart is chow-chow, a Tennessee sweet relish with hot sauce, peppers and tomatoes that will make any doggie bark. Mess up your kitchen with this one!
from I Dream of Weenie in Nashville, Tennessee
3/4 cup (175 mL) mayonnaise
1/2 jar (7 oz/207 mL) diced pimentos, drained
1 tbsp (15 mL) granulated garlic
Pinch of cayenne pepper
Salt and black pepper
4 cups (1L) shredded white Cheddar cheese
6 tbsp (90 mL) mayonnaise
4 tsp (20 mL) white vinegar
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) celery salt
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 small green cabbage, shredded
For each serving
1 all-beef hotdog
1 hotdog bun
2 tbsp (30 mL) hot Tennessee chow-chow relish
1. Make the pimento cheese and the slaw a day before. For the pimento cheese, in a large bowl, combine mayonnaise, pimentos, garlic, cayenne, and salt and black pepper to taste. Stir together well. Add cheese and mix thoroughly. Refrigerate for several hours or overnight for best flavor.
2. For the slaw, in a large bowl, whisk together mayonnaise, vinegar, sugar, celery salt, salt, and pepper until smooth. Add cabbage and mix well. Refrigerate overnight.
3. For each serving, grill hotdog. Heat hotdog bun. Top hotdog with 2 tbsp (30 mL) pimento cheese, 2 tbsp (30 mL) slaw, and 2 tbsp (30 mL) chow-chow.