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Tag Archives: Grilling

Pickled Peach and Bacon Dogs

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With Arugula Mayo.

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Trust me when I tell you that there’s a hot dog under there.

The first step to a perfect hot dog:

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Toasted buns.  Shout it from the rooftops, people.

I want to put this mayo on everything, in large quantities.

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In fact, I think next time I will use it as a chip dip.  For the record, there’s basil in there too.

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I’ve never pickled a peach before.  I think this changed my life.  If you have 20 minutes you should try it.

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After you toast the bun then slather on the mayo, shove in the bacon, stack on those peaches, squeeze in the dog, and top with arugula.  I also highly recommend some extra mayo and peaches on your plate so you can make sure that you get plenty of both in each bite.

This recipe is from Better Homes and Gardens and it’s worth the price of a five-year subscription.  My husband won’t even put ketchup on a hot dog; he is a strict mustard-only kind of guy.  He ate three of these as-is.  In case you don’t recognize it, that’s a ringing endorsement.

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I finally used my new tray from Williams-Sonoma.  It was perfect to lug everything down to the patio in one trip.

Eat Well and Savor.

 

 

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Paella Sliders

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Am I the only one that thinks that eating outside isn’t all that it’s cracked up to be?  Lately I’ve been having a fight with all of the living creatures in my yard, but that’s really not the point of this post.   However, it did interfere with getting a good picture of the finished product.  As soon as it was done I was ready to chow down and get back inside.

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If this were Jeopardy the answer would be What Would Brian Boitano Make?  If you haven’t seen the show you should at least check out his book.  Or just treat yourself and make this recipe.  It’s pretty easy.

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This is a wonderful combination:  ground chicken, chorizo, and scallops.

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Brian says to make 20 two-inch patties.  I think next time I might make them a smidge bigger.

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It may not be knocking your socks off in this picture, but that there is pimento mayo.  Uh, I might have used it to dip some chips.  P.S. that’s lettuce from my garden.

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You know I have a firm policy on toasting buns.  Do it.

Based on this inaugural recipe from BB, you should expect to see more of him around here.

Eat Well and Savor.