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
