FIRE UP THE GRILL For LABOR DAY WEEKEND

Dated: September 4 2015

Views: 236

Fire up the grill...it's LABOR DAY WEEKEND!

Hot dogs and Brats rule on this laid back weekend.  Here are some combination and topping ideas for your "DOGS"


"The German": For a bratwurst-inspired dog, layer on Maple Mustard, Pickled Cabbage, and Grilled Onions.

"The Sweet + Smoky": For a dog that hits all the spicy sweet and smoky spots of your favorite backyard barbecue, layer on Chipotle BBQ Sauce, Sweet Dill Pickle Relish, andGrilled Corn.

"The Garden Dog": Old Bay Mayo provides a creamy base for tart Pickled Carrots and smoky Grilled Peppers.

"The Fire Starter": If spice and brine are your beats, mix together Harissa Ketchup,Scallion Kimchi, and Grilled Peppers.

"The Southern Belle": For a combo that's even better than your favorite summer succotash, top your dog with Old Bay Mayo, Grilled Tomatoes, and Grilled Corn.

 SPICE UP CLASSIC CONDIMENTS

Buy classic sauces. Stir in a couple extras. Done.

Old Bay Mayo: Stir 2 Tbsp. fresh lemon juice and 1 tsp. Old Bay seasoning into 1/2 cup mayonnaise; adjust to taste.

Harissa Ketchup: Stir 1 tsp. harissa paste into 1/2 cup ketchup; adjust to taste.

Maple Mustard: Stir 1/4 cup maple syrup into 1/4 cup Dijon mustard; adjust to taste.

Chipotle BBQ Sauce: De-seed and mince 1 canned chipotle in adobo, stir into 1/2 cup barbecue sauce; adjust to taste.

GRILL YOUR TOPPINGS

Because if you’re grilling hot dogs, why not add some vegetables to the grill to serve on top?

Onions: Slice 2 red or yellow (or a mix of both) medium onions into thick rounds and grill until charred and soft.

Peppers: Quarter 2 peppers (a mix of bell and/or poblano) and remove seeds. Grill until charred and softened, then thinly slice.

Corn: Grill 2 husked ears of corn until charred, then slice kernels off.

Tomatoes: Thread 1 pint cherry tomatoes on skewers (or use a grill basket) and grill until charred and softened.


ADD CRUNCH WITH PICKLES

Make your own quick pickles—or just jazz up the store-bought kind.

Pickled Carrots: Shave 2 medium carrots into thin ribbons with a vegetable peeler and combine with 1/2 cup white wine vinegar, 1 tsp. kosher salt, and 1 tsp. toasted cumin seeds in a medium bowl. Let sit at least 10 minutes and strain before serving.

Pickled Cabbage: Place 1 cup thinly sliced purple cabbage in a large heatproof container or bowl. Toast 1 Tbsp. caraway seeds in a small pot over medium heat, then add 1 cup apple cider vinegar, 1 Tbsp. sugar, and 1 Tbsp. salt and bring to a boil. Pour over cabbage and let sit at least 10 minutes. Strain before serving.

Dill Pickle Relish: Combine 1 cup diced bread and butter pickles and 1/2 cup coarsely chopped fresh dill.

Scallion Kimchi: Combine 1/2 cup thinly sliced kimchi and 1/3 cup thinly sliced scallions


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