Dress them up, dress them down. It’s hot dog time!

JACKSON, WY – Dress them up, dress them down, there’s nothing quite like a hot dog on a summer day. This week, think beyond the store-bought ketchup and mustard and spruce up your dog, with a little help from Bovine + Swine craft meats.

For the “on the fence” adventurer: top your dog with homemade stout mustard
1/2 cup black mustard seeds
1/2 cup yellow mustard seeds
1 tablespoon fresh tarragon, chopped
1 teaspoon dry mustard
1 cups Roadhouse Brewing Co. beer
1 teaspoon salt
Combine all the ingredients in a bowl and marinate in the refrigerator for a couple of days. Blend in a food processor until smooth. Spread on top of a grilled Bovine + Swine natural cased beef hot dog (in a toasted bun).

For a little Asian influence: top with gochujang aioli and kimchi
Gochujang Aioli (makes 1 cup of aioli):
2 T Gochujang
1 garlic clove, finely diced
1 1/4 t white sugar
3/4 C mayo
3/4 T fresh lime juice and zest
Mix all ingredients together in a bowl, salt and pepper to taste. Add on top of a grilled Bovine + Swine natural cased beef hot dog (in a toasted bun). Tip: In the interest of time, pick your favorite kimchi from the store and add on top as a finishing touch. Don’t want to make it yourself? Try Roadhouse’s version of this dog, on the menu at Roadhouse Pub & Eatery.

For the simple upgrade (no fancy kitchen skills required): make the Chicago meets Mexico dog
Top a grilled Bovine + Swine natural cased beef hog dog (in a toasted bun) with diced cucumber, pickled jalapeños, pico de gallo, chopped cilantro, Cholula and queso fresco.

Bovine + Swine’s natural cased beef hot dogs are made in Jackson Hole by chef/butcher Joel Tate and can be found at grocery stores throughout Jackson Hole and beyond, including (but not limited to): Albertsons, Smith’s, Jackson Whole Grocer, Aspens Market, Atkinson’s Market (Idaho) and more. For more, visit bovineandswinejh.com.

Sponsored by:

Fine Dining Restaurant Group

Fine Dining Restaurant Group was born in Jackson Hole, Wyoming by leading culinary minds Gavin Fine and Roger Freedman Now encompassing six restaurants, a catering company, specialty grocer/bottle shop, craft sausage company and artisan

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