As Southern as It Gets Dawg

BY ROBIN BARR SUSSMAN — Summer 2014

This sultry creation from executive chef Danny Beavers of Southern Trace Country Club in Shreveport, La., showcases rich, Southern ingredients and has all the makings of a Tennessee Williams character — cheesy, savory, and a bit crusty.

green-onion smoked sausage
homemade pimento cheese
drizzle of warm jalapeño pepper jelly
half slices of fried green tomatoes
Vienna hot dog bun

CHEF’S TIP: “Traditional hot dog buns must be toasted,” Chef Beavers says. Toasting caramelizes the sugars in the bread, adding more flavor, color, and texture. It also makes it easier to spread the ingredients evenly.