Word on the street is that the Top Chef contestants tonight will have to make a meal out of nothing but canned and processed ingredients. And they’ll have to do it in 15 minutes.

I drop in and out of watching Top Chef, but I have to tune in tonight because I’m guest blogging about the episode for That TV Blog on Roanoke.com. So if any of y’all are going to watch the show tonight and have comments about it, be sure to head over to the TV blog and chime in.

In honor of the chefs’ challenge tonight, I need to find a simple and easy recipe made from canned and/or processed ingredients. Hmmm…. how about this recipe for Bourbon BBQ Turkey Dogs from the cookbook “Tech Tailgates: Good Food to Gobble up on Game Day” by Kirsten Titland and Melissa Moncrief Cobbler? It’s got hot dogs, it’s got jarred jelly, it’s got bourbon. What else could you ask for on a cold day?

Bourbon BBQ Turkey Dogs

1 Tbsp. butter
1/4 cup minced onion
1/2 cup ketchup
1 cup currant jelly
1/3 cup bourbon
10 turkey franks, cut into bite-sized pieces

Melt butter in a medium saucepan. Add onion and saute until the onion is translucent. In a medium mixing bowl, combine jelly, ketchup and bourbon. Mix well. Add to the onions and stir to combine. Add turkey franks to the sauce. Simmer on medium-low heat, uncovered, until the sauce begins to glaze, about 25 minutes. Serve in a chafing dish with toothpicks.

Serves 10 to 12.