Monterey Jerk Dog Recipes

Steps:

• Preheat grill to medium heat.
• Whisk garlic powder into mayonnaise and spread onto Ball Park® Hot Dog Buns.
• Coat the bottom of a small skillet with olive oil and warm on medium heat.
• Add the onion and caramelize by stirring until golden brown.
• Add jerk seasoning and remove from heat.
• Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F).
• Flip hot dogs and add the jerk onions and cheese into each split.
• Open each bun and lightly toast opening-side down.
• Place each hot dog into a toasted bun and add pineapple or your favorite toppings.
• Refrigerate any leftovers.

Steps:

• Preheat grill to medium heat.
• Whisk garlic powder into mayonnaise and spread onto Ball Park® Hot Dog Buns.
• Coat the bottom of a small skillet with olive oil and warm on medium heat.
• Add the onion and caramelize by stirring until golden brown.
• Add jerk seasoning and remove from heat.
• Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F).
• Flip hot dogs and add the jerk onions and cheese into each split.
• Open each bun and lightly toast opening-side down.
• Place each hot dog into a toasted bun and add pineapple or your favorite toppings.
• Refrigerate any leftovers.

Steps:

• Preheat grill to medium heat.
• Whisk garlic powder into mayonnaise and spread onto Ball Park® Hot Dog Buns.
• Coat the bottom of a small skillet with olive oil and warm on medium heat.
• Add the onion and caramelize by stirring until golden brown.
• Add jerk seasoning and remove from heat.
• Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F).
• Flip hot dogs and add the jerk onions and cheese into each split.
• Open each bun and lightly toast opening-side down.
• Place each hot dog into a toasted bun and add pineapple or your favorite toppings.
• Refrigerate any leftovers.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
• In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
• Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.