Hot Dog!
Chat GPT made us this hot dog —
Memorial Day Weekend: Kicking Off a Summer of Flavor and Community
As the grills fire up and the picnic tables come out of hibernation, we’re heading into Memorial Day Weekend with full hearts and even fuller calendars. This holiday marks more than just the start of summer—it’s the launchpad for a season packed with incredible celebrations, meaningful fundraisers, and a whole lot of deliciousness.
At Balaboosta, we’re leaning into a summer of service and joy, partnering with organizations that keep our community strong. From supporting food security to environmental care and local health, we’re honored to cook for a cause (or five!). Whether it's an auction, a cocktail party, an afternoon tea, or cookies for a ground breaking ceremony , these events are more than meals—they’re moments of impact. This summer, we invite you to celebrate with us—eat well, do good, and toast to the season ahead. Memorial Day is just the beginning.
Nothing says summer like a hot dog!
Growing up in NYC you were never far from a quality street dog, or quick subway ride to Coney Island for a Nathan’s Famous Hot Dog and those fries, and the best hot dogs were the ones from the deli, extra garlicky with the best SNAP.
Willie & Chet’s Pimento Cheese Hot Dog
Willie & Chet’s was our Pandemic Era Pop-Up , we made fancy junk food every Saturday Night out of Dog Bar Jim, our friend’s coffee shop in Brunswick. Hot Dog Night was one of our best and the Pimento Cheese Dog was a stand out winner. Starting with a Kosher all beef dog on a potato roll we add our signature kimchi pimento cheese, a fresh spicy cucumber relish, and a handful of crushed Fritos brings the rizz.
Ingredients:
1 kosher beef hot dog ( Nathan’s, Sabrett’s, Hebrew National -all good)
1 potato bun
Butter (softened, for toasting)
~2 tablespoons Balaboosta’s Kimchi Pimento Cheese
Cucumber relish (recipe below)
Pickled Onions
A handful of crushed Fritos
Optional: reserved kimchi brine for basting
Instructions:
Grill the dog: Fire up the grill or a grill pan. Cook the hot dog until heated through and just slightly charred. Pro move: baste with a little kimchi juice while grilling for extra flavor.
Toast the bun: Warm the potato bun and butter both sides generously. Toast it on the grill or in a skillet
Spread the love: Slather the inside of each bun half with a generous spoonful of kimchi pimento cheese.
Assemble: Pop the dog on there , top with a scoop of cucumber relish, some pickled onions, and fistful of crushed Fritos
Serve immediately—preferably outdoors, with something cold in hand and zero plans to share.
BTW Veggie dogs work just as well - and the Kimchi Pimento Cheese works with Vegan Cheez
Balaboosta’s Kimchi Pimento Cheese
Kimchi + Cheese = Magic
Ingredients:
2 cups sharp yellow cheddar, shredded (reserve ½ cup)
1 cup white cheddar, shredded
6 oz cream cheese, softened
1 cup Duke’s mayonnaise
2 cup kimchi, well-drained (SAVE THE JUICE!) and chopped
2 garlic clove, minced
2 tablespoons Frank’s RedHot (or to taste)
Salt & black pepper, to taste
Instructions:
Reserve the texture: Set aside ½ cup of the shredded yellow cheddar for folding in at the end.
Blend it up: In a food processor, combine the remaining yellow cheddar, white cheddar, cream cheese, mayo, kimchi, garlic, and hot sauce. Process until smooth and creamy.
Adjust seasoning: Taste and tweak to your liking—add salt, pepper, or more hot sauce or more Kimchi Juice for extra kick.
Fold and finish: Transfer to a bowl and gently fold in the reserved ½ cup shredded yellow cheddar for added texture and cheesy pull.
Chill: Store in an airtight container in the fridge. It keeps beautifully for up to 2 weeks.
Serving Suggestions:
– Stir into hot rice or grits and top with a fried egg
– Schmear on bagels, pile into sandwiches, or dollop onto burgers
– Swirl into scrambled eggs
– Slather over saltines or club crackers—one of the best bites, hands down
– Add to mac & cheese for a spicy, tangy twist
Fresh Cucumber Relish
Ingredients:
4 seedless mini cucumbers, finely diced
1/4 cup chopped pickled jalapeño
2 scallions, thinly sliced
Juice of 1 lime
1 teaspoon fish sauce
1 teaspoon sugar
Big pinch kosher salt
¼ cup chopped fresh cilantro
Instructions:
Combine all ingredients in a bowl and stir until evenly mixed. Taste and adjust seasoning—add more lime, fish sauce, or salt if needed.
Let it marinate: Let sit for at least 15 minutes before serving to let the flavors meld. It’ll keep in the fridge for 2–3 days, but it’s best fresh.
Serving ideas:
– Spoon generously on hot dogs (especially with pimento cheese + Fritos)
– Serve with grilled chicken, fish, or shrimp
– Add to tacos, grain bowls, or wraps for a crisp, citrusy hit
– Stir into cold noodles or top off a bánh mì-style sandwich
Spring is Popping Off—and Balaboosta is Popping Up!
Spring has finally sprung, and we’re more than ready for it!
To kick off the season, Balaboosta is teaming up with two of our favorite local legends—Moderation Brewing Company and Knead & Nosh Bagels—for The Rise of the Bagel Star Wars Brunch Pop-Up on (you guessed it) May the Fourth. Our menu is lightyears beyond your average bagel, in fact it’s out of this world!, Come for the secret menu ( our kimchi pimento cheese plays a part), stay for the space puns, and raise a brunch beer to the Rebel Alliance—because with enough carbs, anything’s possible... even the Kessel Run in under 12 parsecs.
May the Fork Be With You.
One of the best parts of running a small biz in Midcoast Maine? Collaborating with other makers, movers, and magic-makers who keep things local and full of heart. From craft brewers to bold bagel bakers, to the incredible farms and producers we source from (peek at them here), it’s these connections that bring a taste of Maine, and how lucky we all are to be here to every thing we do.
Also—May just so happens to be my birthday month (the 22nd, if you’re curious—and no, not turning 22, but thanks for thinking it). We’re launching into a jam-packed summer of catering, events, and community joy.
Speaking of Collaboration
Tickets go on sale May 5th for Mid Coast Hunger Prevention’s June 18th Plates of Plenty Auction . Balaboosta will be serving a delightful array of passed appetizers and our buddy Bab’s Table will be serving the main course and of course our friends at Jackass Annie will be (wo)manning the bar… it should be such a FUN night— also there are going to be tons on Auction Items ( Dinner catered by Balaboosta being one of them btw)
#balaboostame #maythe4thbrunch #midcoastmaine #supportlocal #maineevents #eatlocal #bagelsandbeer #springpopup #kneadandnosh #moderationbrewing #starwarsbrunch #brunchgoals #communitypowered
Heading to Moderation for May the Fourth - The Rise of The Bagel brunch.
Spring ...eventually.
April - 10 Easter & Passover Hors d’Oeuvres (Without Eggs!)
Spring is in the air, and at Balaboosta, we’re crafting delightful holiday spreads that bring people together—without the need for eggs!
Butter dipped radishes.
Spring is in the air, and at Balaboosta, we’re crafting delightful holiday spreads that bring people together—without the need for eggs!
Gosh, eggs are just so expensive lately, and I have relied on them as a main part of my holiday preparations for years from dyeing Easter eggs to relying eggs to make my Passover cakes rise.
My plan for this year is to not do away with eggs entirely, but to use them wisely and with some reverence. Yes, we will still decorate some eggs, and as a mixed household we celebrates both holidays, so I need to be strategic.
I’ll be blowing out the inside of any eggs I plan to decorate ( click here to learn how) then saving the insides for my Passover baking, did you know you can freeze separated eggs?? CLICK here to learn how to make Pysanky, Ukrainian style egg designs - I have a few wooden ones that were painted by my great great grandmother!
Whether you’re celebrating Easter, Passover, or just the joy of the season, these hors d’oeuvres are fresh, festive, and perfect for any gathering.
1. Whipped Ricotta & Honey Crostini
Crisp baguette slices or matzoh topped with airy whipped ricotta, drizzled with local Maine honey, and finished with a sprinkle of sea salt and fresh thyme.
2. Savory Herb & Olive Tapenade Tartlets
Mini phyllo or matzoh cups filled with a briny, garlicky mix of Kalamata and green olives, fresh parsley, and a hint of citrus.
3. Miso-Glazed Carrots with Toasted Sesame
Sweet, caramelized baby carrots roasted to perfection, brushed with a rich miso glaze, and topped with crunchy sesame seeds.
4. Zaatar-Spiced Cauliflower Bites
Crispy roasted cauliflower seasoned with earthy zaatar and served with a cool, garlicky tahini dip.
5. Cucumber Rounds with Lemon-Dill Hummus
Thin cucumber slices topped with a velvety lemon-dill hummus and garnished with a sprinkle of smoked paprika.
6. Stuffed Peppadew Peppers with Herbed Goat Cheese
Sweet-and-spicy peppadews filled with a creamy blend of goat cheese, chives, and a touch of lemon zest.
7. Butter Dipped Radishes
Crunchy and pretty! Spring radishes dipped in savory herb infused butter,
8. Roasted Red Pepper & Walnut Muhammara on Pita Chips OR matzoh
A rich and tangy Middle Eastern-inspired dip served on house-made pita crisps or garlicky matzoh
9. Smoked Salmon & Avocado Endive Cups
Fresh endive leaves cradling silky smoked salmon, creamy avocado, and a bright squeeze of lemon.
10. Harissa & Maple-Glazed Meatball Skewers
This recipe uses honey, but I substitute real Maine maple syrup to keep it seasonal and local. These tiny tender meatballs are skewered for the perfect bite.
At Balaboosta, Chef Ali and our team love creating memorable dishes with vibrant, seasonal ingredients. These hors d’oeuvres are proof that you can serve up an egg-free feast that’s bursting with flavor! Which one will you be trying first?
Let us know in the comments or reach out for catering inquiries—we’d love to be part of your holiday table!
