Since my very first taste of Smokehouse Glenn’s homemade hot dogs, I have relived the flavor sensation of great tasting dogs I ate at the Cleveland Indians ballpark as a kid. They always tasted 10 times better than what we ate at home for dinner. Once again, Glenn brought in his homemade hot dogs – his recipe incorporates a course ground blend of beef and pork smoked AND in natural casing! The flavor doesn’t get any better than this – heaven in a bun!
Any great tasting hot dog worth eating needs to be complimented with an equally great tasting mustard and Glenn carries only the best from Woeber’s of Springfield, Ohio. Today, I sampled Woeber’s Sandwich Pal Mustards in Jalapeno flavor and Sweet & Spicy. I need a mustard to deliver a little more flavor than simple salad mustard and both of these flavors are A-1! Jalapeno flavor has just enough of the jalapeno flavor to make it stand out in the crowd of spiced mustards. The Sweet & Spicy variety favors the sweet side like that of a sweet relish taste. There is a very mild amount of spice that is a pleasant blend of tastes. This flavor does have an appearance of a spicy brown mustard but don’t let the color fool you!
Smokehouse Glenn is always working hard to stay stocked up on his premium selection of steaks, chicken and chops. Stop in soon and take advantage of his freshly made Andouille and smoked polish sausage. The area’s “custom cut butcher” also has – alligator! Fresh, frozen one pound packages of lean tail meat! This sounded very tempting to try – so much so that I looked up a recipe from the Food Network’s website and found a Cajun recipe from Emeril Lagasse.
Stewed Alligator in Creole Sauce
2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
2 tablespoons minced garlic
3 cups peeled, seeded, and chopped plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme
Salt and cayenne pepper
Fresh ground black pepper
2 teaspoons Worcestershire sauce
3 cups chicken stock
11/2 cup chopped green onions
1 pound alligator, cut into 1-inch pieces
8 tablespoons butter, at room temperature
Crusty loaf of French bread
2 tablespoons finely chopped parsley
In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes. Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread.
Treat yourself to the best premium beef, chicken, seafood or pork from Smokehouse Glenn. Located 1040 Country Lane in the Country Village, Ishpeming. Stop in and see how Glenn can make your next meals outstandingly delicious! Store hours are M – F 10 to 6; Sundays 10 – 4. 485-4220!