Bacon Blue Cheese Dogs

For the Bacon Blue Cheese Dogs: On a baking tray, cook the bacon at 375°F for about 12 minutes, until slightly brown but still pliable. Remove from oven, and allow to cool.

Before rolling the cocktail franks in puff pastry, mash together the blue cheese and minced jalapeño peppers. Crumble this mixture onto the puff pastry. Cut the puff pastry into 1 1/2-inch-wide strips, wide enough to roll a cocktail frank and leave a 1/2-inch overlap per frank, and place a piece of cooled bacon on top. Begin rolling the first Pig in a Blanket, leaving enough puff pastry to fold over and seal the cocktail frank. Brush the ends of the puff pastry strip with egg wash to seal over the cocktail frank. Continue rolling the cocktail franks in the puff pastry, cutting and sealing as you go. Place the rolled Pigs in a Blanket, seam-side down, on a parchment-lined sheet tray, and brush with egg wash. Bake at 375°F for 15 minutes, or until golden brown.

For the Samuel Adams Boston Lager BBQ Sauce: In a heavy-bottomed pot, toast all of the dry spices (cumin, coriander seed, celery seed, chili powder, paprika) over medium-low heat. Once the spices are toasted (you’ll begin to smell their aroma), add the honey and brown sugar, and cook until it begins to caramelize. Once the mixture begins to caramelize, add the red wine vinegar, ketchup, soy sauce, chili sauce, Samuel Adams Boston Lager, lemon juice and zest and orange juice and zest, and reduce until the mixture thickens. Season the mixture with salt, pepper and cilantro. Let it stand for two hours, and then strain through a fine-mesh, conical sieve. Place in a serving bowl, and serve room temperature to warm as a dipping sauce for the Bacon Blue Cheese Dogs.