Recipe(s) of the Month

If you love hot dogs, grilled food, and meals that balance spicy-hot food with cooling, refreshing elements, you’ll love this summer meal!

Blue Cheese Buffalo Hot Dogs

3 tablespoons butter
2 onions, thinly sliced
4 cloves garlic, chopped
Salt and pepper
1/4 cup hot sauce (I use Frank’s RedHot)
8 natural all beef hot dogs (no fillers)
8 hot dog buns
Shredded carrots, chopped celery, pickle relish (for topping)
1 cup crumbled blue cheese

Preheat a grill to medium-high heat (this is the temperature you’ll use for the whole meal). Heat a large skillet over medium/medium-high heat. Melt the butter in the skillet and then add the onions and garlic. Season with salt and pepper and then cook, stirring often, until onions are very soft and golden brown (about 20 minutes). Add the hot sauce and reduce the heat to low. Grill the hot dogs until heated through and the casings start to crisp up a bit. Place the dogs in the buns and top with the onion mixture, carrots, celery, pickle relish and blue cheese.

Jalapeño-Lime Grilled Corn on the Cob

4 ears of corn
4 tablespoons butter, room temperature
2 jalapeños, seeded and chopped
One lime, juiced and half zested

Grill the corn, turning often, until deep yellow and charred in spots (about 10 minutes). In a bowl, mix the butter, chopped jalapeño, lime zest and juice. Season with salt and pepper. Spread the butter mixture all over the warm corn and enjoy!

Grilled Melon, Escarole, and Prosciutto Salad

1 head of escarole, halved
Olive oil, for brushing
1 honeydew melon, cut into small wedges (seeds and rind removed)
1 cantaloupe, cut into small wedges (seeds and rind removed)
Several slices of prosciutto de parma, torn
2 scallions, white and light green parts chopped
Half a lemon, juiced
1 teaspoon honey

Brush the escarole with the oil and season with salt and pepper. Grill for a couple minutes on each side, until slightly wilted and charred. Remove and coarsely chop. Pat the melon wedges dry and grill until grill marked (a couple minutes on each side). Divide the escarole and melon among plates, top with prosciutto and scallions. Whisk together the lemon juice and honey in a bowl and drizzle over the salad.

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