4 Tbsp. (1/2 stick) unsalted butter1 large yellow onion, chopped
4 cloves garlic, chopped1 12-oz. can Dr Pepper1 cup ketchup
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/3 cup Worcestershire sauce3 Tbsp. tomato paste
2 tsp. ancho chili powder
1 tsp. finely ground white pepper
1 tsp. kosher salt
8 hot dogs (1-lb. pkg.)8 hot dog buns, split and toasted
Toppers: pickles, sliced jalapeño peppers, chopped onion (optional)
directions
1. For sauce, in medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients except hot dogs, buns, and toppers. Reduce heat. Simmer, covered, 15 minutes. Cook, uncovered, until sauce begins to thicken, 20 to 30 minutes. Remove from heat. Cool sauce 10 minutes.
2. Puree sauce in pan with immersion blender, or transfer to a blender jar, cover, and blend until smooth.
3. Meanwhile, on charcoal grill cook hot dogs on rack directly over medium coals for 5 to 7 minutes or until heated through.(For gas grill, heat grill. Reduce heat to medium. Cook on grill rack over heat. Cover; grill as above.) Serve hot dogs on buns with toppers. Makes 8 hot dogs and 4 cups sauce.
4 cloves garlic, chopped
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
2 tsp. ancho chili powder
1 tsp. finely ground white pepper
1 tsp. kosher salt
8 hot dogs (1-lb. pkg.)
Toppers: pickles, sliced jalapeño peppers, chopped onion (optional)
directions
1. For sauce, in medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients except hot dogs, buns, and toppers. Reduce heat. Simmer, covered, 15 minutes. Cook, uncovered, until sauce begins to thicken, 20 to 30 minutes. Remove from heat. Cool sauce 10 minutes.
2. Puree sauce in pan with immersion blender, or transfer to a blender jar, cover, and blend until smooth.
3. Meanwhile, on charcoal grill cook hot dogs on rack directly over medium coals for 5 to 7 minutes or until heated through.(For gas grill, heat grill. Reduce heat to medium. Cook on grill rack over heat. Cover; grill as above.) Serve hot dogs on buns with toppers. Makes 8 hot dogs and 4 cups sauce.
- Summer time means corn on the cob!!! Martha Stewart also had this great recipe!
- 1 teaspoon chili powder
- 1 1/4 teaspoon coarse salt
- A simple desert that everyone will love from Better Homes and Gardens!
- Ingredients
- 1 8-ounce carton vanilla low-fat yogurt
- 1/4 teaspoon almond extract or 1/2 teaspoon vanilla
- 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
- 3 cups fresh raspberries and/or cut-up fresh strawberries
- 3 cups fresh blueberries
directions
1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Make-Ahead Directions: Prepare parfaits as directed through Step 2. Cover and chill for up to 1 hour.
Posts
3 comments:
I love the corn..., even just right out of the boiling water..., but that idea sounds delicious!!
Have you ever tried them on the grill with them still in the shuck? You soak them for about a hour or even up to 8 and then grill them. They are so very good!! I've done flavored butter with them to, also very good!
Oh yumm, well it's not summer anymore, but I can always eat a juicy burger, and those turkey ones look so good. Thanks for your comment on my Romanian Bean soup, if you try it out, let me know how it is. If you could taste my moms bread girl, you'd be in heaven, its so good. Ohh and I ALWAYS cook my corn with the shuck on, even just in the microwave, it turns out so good and juicy. :)
Post a Comment