We are gonna do this recipe in single serving format.
The remoulade and other toppings will be enough to do a dozen dogs. But the heart of the recipe is easiest if you think of each individually.
Having said that, let’s get our overnight pieces out of the way first.
Remoulade recipe
What we need:
1.5 C mayo
2.5 T Dijon mustard
1T whole grain creole mustard
1.5 T lemon juice
1 T Tabasco
1 T capers, chopped
3 cloves garlic, minced
1.5 T parsley, dusted
5 ea chive, fine chopped
1 t worchestershire sauce
2 t paprika
¼ t kosher
¼ t cayenne
What we are doing:
Mix all ingredients in a glass mixing bowl. Cover and refrigerate overnight.
Sport pepper toppings
What we need
3 ea sport peppers, rough chopped
2 ea green onion, diced
2 T lime juice
1 t pure olive oil
What we are doing:
After cutting sport peppers and green onions, mix with lime juice and 1 t of olive oil, toss in mixing bowl and let marinate. Cover and chill. Move it around every 2 hours. Let it get happy overnight.
Now for the heart of the recipe, crafting your Saint Chicageaux masterpiece
What we need:
1 ea poblano chile pepper
1 ea Anaheim chile pepper
3 oz queso fresco
1 oz pure olive oil
S&P TT
1 t Slap Yo Mama
7 oz boudin link (Market Basket)
¼ C okra, thawed
¼ C red onion, med diced
Charcoal and soaked wood
1 ea sturdy Italian bun
What we are doing
Preheat oven to 400 and start your coals on the smoker.
Run okra under cold water to thaw and remove slime.
In a mixing bowl, toss poblano and anaheim in oil, s&p and slap yo mama, and put on baking sheet in oven for 15 to 20 min, maybe even 30, just depends. Pull from oven when skins start to brown, and place in Ziploc bag and let cool. Once cooled, skin and deseed chiles and set aside. We are trying to make one incision in the chiles to stuff them. Try and visualize a chile relleno.
Take your 7 oz link of boudin and remove from casing while keeping it in link form. Lay out your roasted Anaheim and poblanos, interwoven, and sprinkle in your queso fresco. Place in your boudin link and wrap it up as tightly as possible. Place on smoker away from direct heat. Let smoke until cheese is melted and chiles and cheese have adhered to the boudin.
While you link is smoking, in a mixing bowl, toss okra with 2 oz olive oil and s&p. Spread out on baking sheet and let ‘em roll in the oven to dry out and get slightly crispy. Pull and set aside.
In a pan over med heat, sautee onions in olive oil. When onions are dry, add okra and let both carmerlize and get just a ‘lil bit crunchy. Pull from heat, cover, and hold.
Slice Italian bun lengthwise, trying to keep it hinged and not sliced in half, and place over flame on grill to catch some grill marks. If you get the hankering, rub the bun with roasted garlic before you grill it. Watch the bun closely so you don’t burn it.
You are now ready to roll. Put your grilled bun down and smear both sides with a healthy amount of your remoulade. Place down your boudin chile relleno. Top with your okra/onion combo. Top again with your sport pepper/green onion mixture.
Plate and serve with chips or a side of choice.
