I cannot even begin to explain to you how busy this week has been! It’s just been this and that and this and that and running around trying to get stuff done. My grandma and mom will be here this weekend with me and I’m so excited to see them – it’ll be so much fun. But, of course, I’ll also be watching some of the Masters – which, as you know, is one of my favorite times of year. Last year I did burgers inspired by my favorite golfers, and this year I’m doing golf-themed hot dogs, because it’s a golf staple. I’m doing this one in honor of the Masters – The Augusta, a hot dog topped with melted pimento cheese and a crisp collard green coleslaw.
I’ve mentioned it before when I first did my “golf week” when I started this blog, but I used to work as a beverage cart attendant on Kiawah Island at Cougar Point/ The Ocean Course. Beer was of course the most requested thing we had on stock, but hot dogs were a close second. Everyone loves a good hot dog on a golf course so I thought it’d be fun to do some different toppings on them for this year’s golf week. Since the Masters is famous for their pimento cheese sandwiches, I thought it only fitting that I do a play on that. This dog is topped with the pimento cheese and melted just slightly onto the grilled hot dog, then topped with a collard green coleslaw (like I did here with these sandwiches) and place the cold salad on top of the warm dog, and whoa. It’s the best thing ever. Southern, quick, and absolutely delicious.
I’ll have a couple more hot dogs next week since it’s the Heritage, so be sure to look out for those!
And if you need a beverage to wash them all down? Check out my Arnold Palmer
- 2-3 Tbsp mayonnaise
- 2 tsp grainy mustard
- 2 tsp apple cider vinegar
- Squeeze of honey
- Salt and pepper
- 2-3 cups of collard greens, shredded
- 3 Tbsp green onions, chopped
- 4 all-beef hot dogs
- 4 buns
- Pimento cheese (I added jalapenos to mine
- Begin by making the coleslaw. In a bowl, whisk together the mayonnaise, mustard, vinegar and honey until well combined. Add the collard greens and green onions and fold into the dressing until well incorporated. Season to taste with salt and pepper and place in the fridge for at least 30 minutes to let the collard greens break down a little.
- Grill the hot dogs and the buns until grill marks appear and the hot dogs have been cooked all the way through. While the hot dogs are still warm, place in the buns and top with a few dollops of pimento cheese. If you want the pimento cheese to really melt, you can place it in a 350 degree oven for a few minutes. Top with the cold collard green slaw and serve immediately.