Whiskey Pimento Cheese Burger with Bacon, Red Onion Marmalade, “Condiment-Inspired” Romaine Slaw, & Roasted Garlic Aioli on Toasted Brioche Buns

Whiskey Pimento Cheese Burger with Bacon, Red Onion Marmalade, “Condiment-Inspired” 

Romaine Slaw, & Roasted Garlic Aioli on Toasted Brioche Buns

These were some of the best burgers, we've ever cooked. I have never considered myself a master burger-maker, especially not on the grill. They always end up turning into a ground beef mess, where more meat ends up in the bottom of the grill instead of our buns. Not cool. So, as of this summer, we have been really practicing to bump up our cookin' out skills. And these burgers hit the spot! Pimento cheese burgers are my absolute favorite, so I have about 6 million different recipes at my disposal. This is definitely top-knotch. You have to make your own pimento cheese, that is key. I started with my favorite recipe, but went all willy-nilly on it, and added some cold, hard whiskey to the game. If I've said it was I've said it a million times, booze belongs in anything + everything. The other components to this awesome burger include: crispy thick bacon, red onion marmalade, homemade roasted garlic aioli, & perfectly toasted buns. But far and away, the item that brings it over the top has to be the "condiment-inspired" romaine slaw. I got this idea from the sweet + spicy pickle coleslaw from my fried chicken banh mi's. Why not make a good 'ole American classic for burgers instead? With lettuce subbed in for cabbage. Done & done. The romaine lettuce is thinly shredded and tossed together with pickles, tomatoes, shaved shallots, a mustard dressing, and a few other tasty treats! It's important to know that you shouldn't toss the slaw together until just before serving that way the texture remains crisp and crunchy. The burgers come together with such a souther, summer harmony. It's like a good country song playin' while you're sippin' on the porch kinda night... but in food form, obviously. I'm sorry that I've been so preoccupied with engagement stuff + wedding planning (ahhh already), but that's kind of what has been taking up my time. But, I'll keep making sure to give y'all new recipes every few days!! Enjoy :)

cooked medium-rare, just like my mountain man likes it.

"condiment-inspired" romaine slaw

summer... between two buns.

For the Homemade Whiskey Spiked Pimento Cheese:

4oz Cream Cheese, Extremely Soft

½C Homemade Roasted Garlic Aioli

¼t Garlic Powder, Onion Powder, Freshly Ground Black Pepper, & Paprika

2t Hot Sauce

2T Sweet Onion, Grated

2T Finely Minced Chives

8oz Pepper Jack or Habanero Jack Cheese, Shredded

16oz Vintage Aged Cheddar Cheese (I like to use 8oz white and 8oz yellow)

2 Roasted Red Peppers, Diced (preferably done at home, instead of store-bought)

½C Candied Jalapenos, Diced

1-2T Whiskey or Bourbon, Very Cold   

For the Roasted Garlic Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lemon Juice

¼t Dijon Mustard & Sugar

1 Large Garlic Clove, Minced into a Paste (with a little bit of sea salt)

1 Large Head of Garlic Cloves, Roasted & Pureed (let it cool before mashing or pureeing)

½t Sea Salt (or to taste)

¾C Canola Oil   

For the Mustard Dressing:

1T Yellow Mustard, 1T Dijon Mustard, + 1T Grainy Mustard

1T Honey + 1T Mayo

¼C Bread n’ Butter Pickle Pickling Liquid

2T Taco Pickles Pickling Liquid

2T Candied Jalapeno Liquid

For the “Condiment-Inspired” Romaine Slaw:

4C Romaine Hearts, Thinly Shaved/Sliced (roughly 2-3 large hearts)

2 Jalapenos, Thinly Sliced (optional)

1 Bunch of Green Onions, Thinly Sliced

½C Homemade Bread n’ Butter Pickles + ¼C of the Pickling Liquid

1C Homemade “Taco Pickles” + 2T of the Pickling Liquid

½C Homemade Candied Jalapenos + 2T of the Candied Liquid

2 Shallots, Thinly Shaved

8oz Cherry Tomatoes, Finely Diced (seeds & juices removed)

Prepared Mustard Dressing

For the Burgers:

80/20 Ground Beef Formed into Patties, Seasoned, & Cooked to Your Liking

Gourmet Brioche Buns, Toasted & Warmed

Thick Cut Applewood Smoked Bacon Slices, Cooked until Crispy

Prepared Whiskey Pimento Cheese

Homemade Red Onion Marmalade

Extra Roasted Garlic Aioli, For Spreading

Prepared “Condiment-Inspired” Romaine Slaw, Just Tossed

Heirloom Tomato Slices (optional)

Directions:

1. For the Whiskey Pimento Cheese:In a big mixing bowl, mix together the cream cheese, mayo, whiskey, garlic powder, pepper, paprika, hot sauce, and Worcestershire. Separately, shred the three blocks of cheese and put in the bowl with the seasoned creamy mixture. (I use the normal shredding side because I like it more that way for this dip). Toss the mixture together until the mayo is covering all of the cheese. Add in the roasted red peppers and candied jalapeno, and toss until it’s completely incorporated. Season the dip with any additional seasonings if needed. Refrigerate until ready to use on top of the burgers.

2. For the Roasted Garlic Aioli:Combine egg yolk, lemon juice, vinegar, mustard, minced garlic, roasted garlic cloves, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with salt, pepper, & sugar to taste. Cover and refrigerate until you are ready to use.

3. For the Mustard Dressing:In a mixing bowl, whisk together all of the ingredients until combined/incorporated and very smooth. Season it with salt & pepper to taste. Refrigerate the dressing until you are ready to add to the romaine slaw.

4. For the “Condiment-Inspired” Romaine Slaw: Shred the hearts of romaine very thinly, so that it resembles the same look as coleslaw. In a large mixing bowl, toss together the jalapenos, green onions, Sriracha pickles, taco pickles, candied jalapenos, shaved shallots, and chopped cherry tomatoes. Pour the dressing over the condiment components and let it marinate for an hour or two while you are cooking the burgers. Just before serving, add the shredded romaine coleslaw mixture and season with salt & pepper. Toss to cover and combine, and use immediately before it becomes wilted & soggy.

5. Assembling the Burgers:Top one slice of a buttered & toasted bun with a thick layer of homemade roasted aioli. On the bottom slice of each bun, place a cooked burger patty, a few slices of bacon, a scoop of whiskey pimento cheese, homemade red onion marmalade, a slice of heirloom tomato, and a pile of the romaine slaw. Top it with the other slice of the burger bun.

6. Serve immediately and enjoy!

"Not Your Granny's" Pimento Cheese with Pickled, Roasted Red Peppers, Candied Jalapenos, Green Onion, Crispy Bacon, & Toasted Pecans

"Not Your Granny's" Pimento Cheese with Pickled, Roasted Red Peppers, Candied Jalapenos,
Green Onion, Crispy Bacon, & Toasted Pecans

Do y'all love Pimento Cheese as much as me? I mean, I know if you're a Southerner, then you most certainly do. It doesn't matter how it's served to me, I want it. It makes a sandwich better, apparently it also makes shrimp & grits better too. But ya know, sometimes old classics need some jazzin' up, especially when you have company over. We made this three times in December... all for holiday parties, and it was a hit every time. Now, I'm sure you have a family recipe that has been handed down to you and never fails, but I'm telling you... this ain't your granny's pimento cheese. Why? Because it has pickled roasted red peppers, candied jalapenos, green onion, crispy bacon, toasted pecans, and a big ole' scoop of bacon jam on top. This dip is a meal on its' own and every time you take a bite, you get a different surprise. And hey, if you don't have a certain ingredient, you can always substitute it with something else!! We served this chunky pimento cheese with toasted cornbread and Frito's (we like the big scoop kind, so we can get a heaping spoonful in our mouth), but it was also great as a grilled cheese the next day. The bacon jam is optional, but I definitely recommend it because I'm tellin' you everyone will be fighting over it. And if you don't want to make a batch of bacon jam, serve it alongside some strawberry preserves... I know that might sound bizarre, but it is absolutely delish that way as well. So, maybe it isn't your granny's heirloom recipe; however, it might be your new favorite party dip!! Enjoy :)

A Big Ole' Scoop of Bacon Jam

For the Loaded Pimento Cheese:

4oz Cream Cheese, Softened

½C Mayo + ½C Sour Cream

¼t Garlic Powder, Pepper, & Paprika

1T Hot Sauce (or to taste)

1t Worcestershire

8oz Pepperjack Cheese, Shredded  

8oz White Cheddar Cheese, Shredded

8oz Sharp Yellow Cheddar Cheese, Shredded

1C Marinated or Pickled Roasted Red Peppers, Diced

½C Candied Jalapenos, Diced

5-6 Green Onions, Thinly Sliced

8 Strips of Applewood Smoked Bacon, Cooked until Crispy & Chopped into Bacon Bits

½C Pecans, Toasted & Coarsely Chopped

Salt & Pepper, To Taste

Homemade Bacon Jam, For Serving (optional)

Strawberry Preserves, For Serving (optional)

Toasted Bread, Frito's Scoops, or Crackers, For Dipping

Directions:

1. In a big mixing bowl, mix together the cream cheese, mayo, sour cream, garlic powder, pepper, paprika, hot sauce, and Worcestershire. 

2. Separately, shred the three blocks of cheese and put in the bowl with the seasoned creamy mixture. (I use the normal shredding side because I like it more that way for this dip). Toss the mixture together until the mayo is covering all of the cheese. 

3. Add in the marinated roasted red peppers, candied jalapeno, green onions, bacon bits, and toasted pecans. Toss until it’s evenly incorporated. 

4. Season the dip with any additional seasonings if needed. Refrigerate until ready to use, but let it come to room temperature before serving, so that it is easier to spread on the crackers.

5. Garnish the top of the pimento cheese with some Homemade Bacon Jam or Strawberry Preserves and serve with some Frito's for dipping. 

Title Town's Famous BBQ Nachos with Pulled Pork, Pan Fried Red Onions, Candied Jalapenos, Pimento Cheese-Beer Nacho Cheese Sauce, & Green Onions

Title Town's Famous BBQ Nachos with Pulled Pork, Pan Fried Red Onions,
Candied Jalapenos, Pimento Cheese-Beer Nacho Cheese Sauce, & Green Onions

Have y'all missed me?? I know, I know... I've been gone for like two weeks. I'm like deathly ill and I've actually been in the hospital since Monday, but I have had a fever above 102 since October 14th. Crazy, right? So, forgive me, I have not been in the posting mood. But, I'm trying to get back into the swing of things and what's better than my favorite, tailgatin' recipes. And these hit home for me. Every game day in Tuscaloosa involved tailgating on the quad, partying with friends, and then ending the night with a night out on the Strip at the bars. Well, at one of our favorite hangouts, there was a small BBQ stand that made the best BBQ nachos. Can you think of anything else that would be better than nachos after a long day? Nope. So, I knew that I would eventually make my own version, kicked up just a bit. Big Bad Wolves' Nachos were pretty simple... chips, pulled pork, nacho cheese sauce, and jalapenos. Well, mine are loaded with pulled pork, BBQ sauce, pan fried red onions, candied jalapenos,  green onions, and a homemade Pimento Cheese-Beer Nacho Cheese Sauce. These are so good y'all and just perfect for game day. I mean, it's a rule that you gotta have these while visiting T-Town (or Title Town) as we call it. Now, let's hope that the good 'ole Crimson Tide will pull out a win for us tonight because I sure need one to make me feel better. I hope y'all are all doing great and I promise I won't disappear for that long again!! Enjoy :)

For the Pan Fried Red Onions:

2 Medium Red Onions, Sliced

4T Unsalted Butter

¼C Vegetable Oil

Salt & Pepper, To Taste

  

For the Pimento Cheese-Beer Nacho Cheese Sauce:

12oz Beer

1C Sharp Yellow Cheddar Cheese, Shredded

½C Pepperjack Cheese, Shredded

½C Colby Jack Cheese, Shredded

1T AP Flour

8oz Cream Cheese, Room Temperature

1 Clove of Garlic, Minced

4oz Pimentos, Drained & Diced

Salt & Pepper, To Taste

For the BBQ Nachos:

Tortilla Chips

Pulled Pork, Warmed & Tossed in BBQ Sauce

Your Favorite BBQ Sauce, For Drizzling

Shredded Pepperjack Cheese, For Topping

Prepared Pan Fried Red Onions

Prepared Pimento Cheese-Beer Nacho Cheese Sauce, Warm

Candied Jalapenos, For Garnishing

Minced Green Onions, For Garnishing

Sour Cream (optional)

Directions:

1. For the Pan Fried Red Onions: Cut the onions in half and then slice them into thin half-rounds. Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

2. For the Pimento Cheese-Beer Nacho Cheese Sauce: Add the beer to a saucepan over medium heat and bring it to a boil. While you are waiting, toss the shredded cheese with the flour. Once the beer is simmering, whisk in the cheese and all of the remaining ingredients. Whisk until all the cheese has melted and you have a smooth, creamy sauce. Keep warm until ready to serve.

3. For the BBQ Nachos: Preheat the oven to 400 degrees and line a baking sheet with tin foil and spray with Pam. Pour tortilla chips onto the prepared pan and top with the shredded cheese and BBQ pulled pork. Bake in the oven for 15-20 minutes or until the cheese is just melted and the chips have started to crisp up. Remove the chips from the oven and immediately transfer them to a serving platter. Top the nachos with the pan fried red onions, spoonfuls of nacho cheese sauce, candied jalapenos, a little more pulled pork, a drizzle of BBQ sauce, and green onions.

4. Enjoy while still warm and with a dollop of sour cream.

Souffléd Cornbread-Mole Chili Casserole with a Pimento Cheese Surprise

Souffléd Cornbread-Mole Chili Casserole with a Pimento Cheese Surprise

It's casserole season y'all. Did you know? Of course. But, breaking news, I'm not a fan of casseroles. Just never have been, and I don't know if I ever will. Don't get me wrong though, the occasional baked dish will hit the spot. A family favorite of ours was always chili-cornbread casserole. I made my rich, mole chili for the bottom layer, and then I topped it with a layer of homemade pimento cheese and a souffléd cornbread topping. What's special about this cornbread you ask... Well, it's gently folded, so that when it is baked it is light & fluffy (instead of dense and grainy). This would be a great meal to feed the family on a week day or something to make at a tailgate party. Just sit back and relax with this meal on a cold, winter day and trust me you'll be happy!! Enjoy :)

For the Mole Chili Filling:

2T Olive Oil

1 Medium Onion, Chopped

1T Garlic, Chopped

1lb Ground Beef Chunk (80/20)

2-28oz Can of Crushed Tomatoes

1C Water

1 4oz Can of Chopped Green Chiles

2 Jalapenos, Seeded & Diced

3T Chili Powder

1t Paprika

½t Dried Oregano

½t Cayenne Pepper

1t Cumin

¼t Pumpkin Pie Spice

½t Salt

1t Onion Powder

1t Garlic Salt

2t Brown Sugar

¼C Creamy Peanut Butter

2T Unsweetened Cocoa Powder

1-2T Hot Sauce

1t Worcestershire

Salt & Pepper, To Taste

For the Souffléd Cornbread Topping:

½C Yellow Cornmeal (preferably stone-ground)

1 ½C Buttermilk

2T Unsalted Butter

1C Corn Kernels

½t Sugar & Salt (as well as fresh cracked pepper to taste)

Pinch of Cayenne   

2 Large Eggs, Separated

1/8t Cream of Tartar

For the Souffléd Cornbread-Mole Chile Casserole:

Prepared Mole Chili Filling

1-2C Pimento Cheese

Prepared Souffléd Cornbread Topping

Optional Toppings: Diced Raw Onions, Green Onions or Chives, Grilled Corn, Salsa, etc.

Directions:

1. For the Mole Chili Filling: Heat the olive oil in a big pot on medium-high heat. Add the onions and sauté until tender, then add in the garlic and diced jalapenos and cook for about 2 minutes. Next, add in the ground beef and cook thoroughly through. Add in the water, crushed tomatoes, and green chiles. Let this mixture cook for about 10 minutes, then stir in chili powder, paprika, oregano, cayenne, cumin, pumpkin pie spiced, salt, onion powder, garlic salt, and brown sugar. Let this mixture cook covered on low heat for 30 minutes. After it has simmered, stir in the creamy peanut butter, cocoa powder, hot sauce, and Worcestershire. Once again, cook on simmer for an hour, stirring every 15 minutes. Let the mixture cool to room temperature before layering it into the baking dish.

2. After the chili has cooled, pour or spoon the chili into a large baking dish that has been sprayed with Pam. Layer or dollop on 1-2C of pimento cheese on top of the chili, making sure that it is in an even layer. Preheat the oven to 400 degrees. Set the baking dish aside.

3. For the Souffléd Cornbread Topping: Meanwhile, in a mixing bowl, whisk together the yellow cornmeal and ½C + 2T buttermilk, and then set it aside. In a large pot over medium-high heat, cook the corn until it begins to brown and soften, about 5-10 minutes depending on the type of corn you use. Stir in the sugar, salt, cayenne, and the remaining 1C of buttermilk, and then bring the mixture to a boil. Remove from the heat, cover, and let the mixture steep for 10 minutes. Using an immersion blender, puree the corn-milk mixture until smooth. Bring the mixture back to a boil, reduce heat to low, and add in the cornmeal-buttermilk mixture, whisking constantly until thickened, about 2 minutes. Once thickened, let this mixture cool completely to room temperature. Once cooled, whisk in the egg yolks. In a bowl, beat the egg whites with the cream of tartar until stiff peaks form, and then fold it into the corn mixture, a third at a time. Gently pour the batter on top of the pimento cheese-mole chili filling. Bake for 25-35 minutes.

4. Spoon the casserole into large bowls and garnish with any other toppings you like. Serve immediately while still warm.

Chili-Cheese-Slaw Dogs with Beer Braised Brats topped with Homemade Mole Chili, Pimento Cheese, Creamy Jalapeno Coleslaw, Fried Onion Strings, & Srirancha Sauce

Here's the next recipe from our Memorial Day meal. I have been itchin' to make chili-cheese-slaw dogs for a while. It brings up a lot of childhood memories from when we would go eat at the Varsity before Atlanta Falcons games, Braves games, and UGA Football games. And I would always get a chili cheese dog with slaw added with a side of fries and a frosted orange. If you have never been to the Varsity, then you are missing out, and I urge you to go. Did you know it's actually the largest drive-in restaurant in the world? That's pretty awesome. Anyway, I decided to take a stab at this all-American classic, but of course, by adding my own signature twist. It was a requirement that I make every component from scratch and my friends, there are a lot of components. So, feel free to use store-bought ingredients to make it a little easier on you. First, I started off by braising from brats in some dark beer and caramelized onions. I have never really been a huge fan of hot dogs, but we love brats braised in beer, so we just had to do it. After they braised, we charred them off on the grill until they were nice & crispy. Then, I whipped up a batch of my homemade mole chili that has a couple crazy ingredients such as cocoa powder, peanut butter, and pumpkin pie spice. It's deliciously sweet, but still hearty & spicy like a traditional chili. I also made my favorite pimento cheese recipe because I mean honestly, what is better than pimento cheese? Nothin' bro. I topped the dogs with my favorite coleslaw recipe, crispy onion strings, and a special, special sauce. I call this sauce, "Srirancha Sauce", because it is a combination of a homemade ranch dressing and my new favorite spice, homemade sriracha powder (that was used in my Pickled Deviled Egg recipe on Tuesday). This sauce is creamy & spicy, but still has that amazing herby flavor that I love. Well, that's it... not too bad eh? Haha, I know it's a lot, however, if you have the time, then definitely make these gourmet dog. You won't regret it!! Enjoy :)

Gourmet Chili-Cheese-Slaw Dogs

Look at all them layers...

The crispy onions are the best, yum-o!

Don't forget a drizzle of the homemade Srirancha sauce :) 

My Mountain Man chowin' downnn. 

For the Beer Braised Brats:

4 Brats

Your Favorite Beer, To Cover

1 Medium Vidalia Onion, Cut into Slices

Olive Oil

Salt & Pepper, To Taste

For the Homemade Chili:

2T Olive Oil

1 Medium Onion, Chopped

1T Garlic, Chopped

1lb Ground Beef Chuck (80/20)

2-28oz Can of Crushed Tomatoes

1C Water

1 4oz Can of Chopped Green Chiles

2 Jalapenos, Seeded & Diced

3T Chili Powder

1t Paprika

½t Dried Oregano

½t Cayenne Pepper

1t Cumin

¼t Pumpkin Pie Spice

½t Salt

1t Onion Powder

1t Garlic Salt

2t Brown Sugar

¼C Creamy Peanut Butter

2T Unsweetened Cocoa Powder

1-2T Hot Sauce

1t Worcestershire

Salt & Pepper, To Taste

For the Pimento Cheese:

4oz Cream Cheese, Softened

½C Mayo

¼t Garlic Powder, Pepper, & Paprika

2t Hot Sauce

2T Sweet Onion, Grated

8oz Pepper Jack Cheese, Shredded

8oz White Cheddar Cheese, Shredded

8oz Sharp Yellow Cheddar Cheese, Shredded

2 Roasted Red Peppers, Diced

½C Candied Jalapenos, Diced

For the Creamy Jalapeno Coleslaw:

3C Coleslaw Mix

3-5 Green Onions, Chopped (depending on how much onion you like)

2 Large Jalapenos, Diced

2T Candied Jalapeno, Diced (or you can use pickled jalapenos and add a little more sugar)

¼C Mayo

¼C Sour Cream

1t Yellow Mustard

1t White Vinegar

1t Sugar

1t Lemon Juice

Salt & Pepper, To Taste 

For the Fried Onion Strings:

1 Large Vidalia Onion, Sliced Very Thinly

2C Buttermilk

2C AP Flour

Salt & Pepper, To Taste

½t Cayenne

Vegetable Oil, For Frying

For the Srirancha Sauce:

½C Sour Cream

¼C Mayo

Cold Buttermilk (however much to your preferred thickness)

2T Fresh Parsley, Minced

¼C Fresh Chives, Minced

1 Small Clove of Garlic, Minced into a Paste (use a little coarse sea salt to help grind it)

½t Garlic Salt & Garlic Powder

½t-1t Homemade Sriracha Powder

Salt & Pepper, To Taste (I also used a pinch of sugar for a little sweetness, this is optional)

For the Chili-Cheese-Slaw Dogs:

Beer Braised Brats, Grilled

Hot Dog Buns, Toasted

Prepared Chili

Prepared Pimento Cheese

Prepared Creamy Jalapeno Coleslaw

Fried Onion Strings

Prepared Srirancha Sauce

Additional Toppings (raw onion, sauce, etc.)

Directions:

1. For the Beer Braised Brats: Heat some olive oil in a Dutch oven over medium-high heat. Once hot, add in the sliced onions along with some salt & pepper, and caramelize until golden brown. Once the onions have caramelized, place the brats into the Dutch oven and cover with the beer and any other seasonings that you want. Bring to a boil and reduce to a simmer until the brats are cooked through. Remove the brats and set aside the beer mixture. Right before you are ready to eat, grill the brats until golden brown and charred. Return the brats the beer mixture until you are ready to serve.
2. For the Chili: Heat the olive oil in a big pot on medium-high heat. Add the onions and sauté until tender, then add in the garlic and diced jalapenos and cook for about 2 minutes. Next, add in the ground beef and cook thoroughly through. Add in the water, crushed tomatoes, and green chiles. Let this mixture cook for about 10 minutes, then stir in chili powder, paprika, oregano, cayenne, cumin, salt, onion powder, garlic salt, and brown sugar. Let this mixture cook covered on low heat for 30 minutes. After it has simmered, stir in the creamy peanut butter, cocoa powder, hot sauce, Worcestershire, and pumpkin pie spice. Once again, cook on simmer for an hour, stirring every 15 minutes. Keep the chili warm until you are ready to spoon on top of the dogs.
3. To Make the Pimento Cheese: In a big mixing bowl, mix together the cream cheese, mayo, garlic powder, pepper, paprika, & hot sauce. Separately, shred the three blocks of cheese and put in the bowl with the cream cheese & mayo mixture. (I use the second smallest shredding side because I like it more that way. It does take more time, but I think it's worth it. But you can do the cheese in the bigger shred if that's how you like your pimento cheese. Toss the mixture together until the mayo is covering all of the cheese. Add in the diced red peppers, grated onion, and candied jalapeno. Toss until it’s evenly incorporated. Refrigerate until ready to use.
4. For the Creamy Jalapeno Coleslaw: In a medium-mixing bowl, whisk together the mayo, sour cream, mustard, sugar, lemon juice, fresh jalapeno, and candied jalapeno. Toss this mixture with the coleslaw and green onions until completely coated. Set it aside until ready to assemble the hot dogs.
5. For the Fried Onion Strings: Slice the onion very thinly. Place in baking dish and cover with buttermilk and hot sauce. Soak for at least an hour. Combine all the dry ingredients and seasonings, and set it aside. Heat the oil to 375 degrees. Grab a handful of onions and toss in the flour mixture, shake off the excess, and then fry in the hot oil until golden brown & crispy, about 2-3 minutes. Drain on a paper towel and season with salt and pepper. Repeat until all the onions have been fried. Top the brats with the crispy onions.
6. For the Srirancha Sauce: Whisk together the sour cream, mayo, parsley, chives, garlic paste, garlic salt, and garlic powder until smooth and combined. Add in some buttermilk, starting with a small amount and working up to more to the thickness that you want. Whisk in the Sriracha Powder to your desired spiciness, I used 1t of the powder for a fairly spicy sauce. Taste once again and season with salt, pepper, & sugar to your liking. Pour into a container and refrigerate until you are ready to drizzle onto the hot dogs.
7. Assemble the Brats: Lay the brats into the toasted buns and top with the pimento cheese, homemade chili, coleslaw, crispy onion strings, and a drizzle of the Srirancha Sauce.