Tag: recipe

Mexican Charred Corn Hot Dog

Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes, from the bite of the onion, to that great sweetness you get from roasted corn, fantastic citrus lime mayonnaise, all served over a grilled all-beef hot dog. Topped with crumbled Cotija cheese! These dogs were an absolute treat!

Mexican Charred Corn Hot Dog

Different. And Delicious.

Mexican charred corn hot dogs are light and refreshing, the perfect dogs for a sunny day. If fresh corn-on-the-cob is no longer available in your area, you can use canned or frozen corn kernels. Drain them first and pat dry so that they roast well. Pour the kernels out onto a baking sheet and place under the broiler just long enough for them to start to char. It won’t take long, so don’t walk away and ignore them. Give them a stir or two as they roast to make sure they are charred evenly.

SLOTDOG - Hot Dog Slicing Tool - Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ - 10 inch - Red
SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

You’ll want to also try my loaded Mexican hot dogs.

Mexican Charred Corn Hot Dog
Print Pin
4 from 1 vote

Mexican Charred Corn Hot Dog

Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes.
Course Main
Cuisine American
Keyword hot dogs, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 298kcal
Author Based on a recipe from Martha Stewart

Equipment

Ingredients

Instructions

  • Fire up your grill.
  • Brush the corn with the oil and place over direct heat.
  • Cook until charred on all sides, about 20 minutes.
  • Remove from heat and let cool slightly.
  • Meanwhile, cook the dogs and toast the buns as desired.
  • Cut the kernels from the corn.
  • Place in a bowl and stir in the green onions.
  • Combine the mayonnaise and lime juice.
  • Season with salt and pepper.
  • Slather hot dog buns with the mayonnaise.
  • Top with the dogs.
  • Add the corn and green onion mixture.
  • Sprinkle with Cotija cheese and chili powder, if using.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 298kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 566mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Dehydrated Mushrooms on the Nesco Snackmaster Pro

I’ve really been enjoying my dehydrator. I’m always looking for more things to dry, taking advantage of anything in season or fresh. I recently grabbed a few pounds of oyster and shiitake mushrooms with the goal of drying them for later use in stir-fries or soups. I found that drying them is incredibly easy. Rinse, dry, slice (if you want) and dry. Done. Dehydrated mushrooms on the Nesco Snackmaster Pro are amazing.

Dehydrated Mushrooms on the Nesco Snackmaster Pro

Storing The Results

I store the dehydrated mushrooms on the Nesco Snackmaster Pro in resealable baggies or Mason jars. Whenever I need them I just grab them and toss them into the dish. If the recipe I’m using them in doesn’t contain a lot of liquid that can be used to re-hydrate the mushrooms I’ll first toss them into some warm water for a few minutes.

Don’t Slice Them Too Small

If you decide to slice your mushrooms don’t cut them too small. They shrink a lot as they dry, and if you cut them too small they will crumble too easily and can fall thru the holes in the trays on the Nesco Snackmaster Pro. I prefer to keep the mushrooms as whole as possible since you never know how you might use the mushrooms in the end. You can always cut the larger pieces later, but you can’t make the smaller pieces bigger!

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2" Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack
NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

You can dehydrate darn near anything on a Nesco Snackmaster Pro. Even marshmallows.

Dehydrated Mushrooms on the Nesco Snackmaster Pro
Print Pin
5 from 1 vote

Dehydrated Mushrooms on the Nesco Snackmaster Pro

I recently grabbed a few pounds of oyster and shiitake mushrooms with the goal of drying them for later use in stir-fries or soups. I found that drying them is incredibly easy. 
Course Side
Cuisine American
Keyword dehydrator, mushroom, nesco snackmaster pro
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 1 pound
Calories 200kcal
Author Mike

Equipment

Ingredients

  • 2 pounds mushrooms

Instructions

  • Rinse the mushrooms.
  • Trim any hard stems and slice if desired.
  • Pat mushrooms dry and place on screens on the Nesco trays. Do not overlap.
  • Set the dehydrator to 100 F and dry for 8 hours, checking on the mushrooms after 6 hours. Thinner smaller mushrooms will dry sooner.
  • Remove when mushrooms are as dry as you want.

Notes

Store in an air-tight container, such as a Mason jar with a lid.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 2885mg | Fiber: 9g | Sugar: 18g | Vitamin C: 19mg | Calcium: 27mg | Iron: 5mg

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2" Clean-A-Screens, for Dehydrators, (Pack of 2)
NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

Buffalo Chicken Dip

My wife and I recently visited Scotty’s Brewhouse, in West Lafayette, Indiana (which sadly, is now closed). Before dinner we decided to try an appetizer, the 7 Tidals Buffalo chicken dip. One bite in and we both agreed that I had to make the same dip at home. My version is close, very close. And it’s crazy good. Not terribly hot or spicy, just right actually.

Buffalo Chicken Dip

Blue Cheese. Or Not.

To match Scotty’s Buffalo chicken dip you’ll want to also add a few small crumbles of blue cheese to the cream cheese mixture. We found the dip to be fantastic without it. You can also substitute a blue cheese dressing for the Ranch for more blue cheese flavor. And for extra kick, add a few drops (ok, more than a few drops) of hot sauce to the Frank’s wing sauce.

Frank's RedHot Hot Buffalo Wings Hot Sauce, 12 fl oz
Frank’s RedHot Hot Buffalo Wings Hot Sauce, 12 fl oz

Also try my Buffalo wing hummus, Buffalo queso dip (oh yes!) and my beef enchilada dip (yum!).

Buffalo Chicken Dip
Print Pin
4 from 1 vote

Buffalo Chicken Dip

Crazy good. Not terribly hot or spicy, just right actually.
Course Appetiser
Cuisine American
Keyword Buffalo, chicken, dip
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 246kcal
Author Based on a recipe from Eat. Live. Run.

Equipment

Ingredients

  • 1 ½ pounds chicken breasts boneless skinless, 1 very large breast or 2 medium
  • 12 ounce Frank’s RedHot Sauce
  • 8 ounces cream cheese softened
  • 1 cup Ranch dressing the better the dressing the better the dip will be
  • ½ cup celery chopped
  • ½ cup extra sharp cheddar cheese shredded
  • Tortilla chips celery sticks, carrots, for serving

Instructions

  • Preheat your oven to 375.
  • Spray a 9″ x 9″ baking dish with non-stick spray.
  • Bring a large saucepan of water to a boil. Add the chicken and poach until cooked, 10-15 minutes depending on how thick the chicken is.
  • Remove and let cool slightly then shred with a fork.
  • Transfer chicken to a large bowl and add the entire bottle of wing sauce. Stir to combine well.
  • Pour the chicken into the baking dish and spread out evenly.
  • Add the cream cheese and Ranch dressing to a medium saucepan over medium heat. Stir until the cheese is melted, then whisk until smooth.
  • Pour the cheese mixture over the chicken and spread out evenly.
  • Sprinkle top with the celery.
  • Bake for 15 minutes.
  • Sprinkle top with cheese and bake another 10 minutes until hot and bubbly.
  • Remove and let rest for 10 minutes before serving.

Notes

Substitute pepper jack or habanero jack for an even spicier version.

Nutrition

Calories: 246kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 380mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Fiesta Tortilla Wrap Bites

A few times a year my wife and I take a drive down to the Exit 76 Antique Mall in Edinburgh, Indiana. About 30 minutes or so south of Indianapolis, the mall is stuffed with tons and tons of antiques, collectibles, arts, crafts, toys… just about anything you can imagine. To maximize our browsing time I like to pack quick and easy lunches, like these Fiesta tortilla wrap bites. They’re easy to make but full of flavor. And they travel well.

Fiesta Tortilla Wrap Bites

Perfect Meal For That Day Trip

The antique mall has a little sitting area. They have tables that are perfect for grabbing a bite to eat before antiquing. The area used to be a Subway, years ago.

The filling used in these wraps can be used for other treats too. Like for topping cut cucumbers, or as a dip. It’d also be great as the filling for a grilled cheese sandwich. Or on top of hot dogs. It’s great stuff.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my grilled chicken wrap with southwestern dipping sauce.

Fiesta Tortilla Wrap Bites
Print Pin
4 from 1 vote

Fiesta Tortilla Wrap Bites

Easy to make but full of flavor. And they travel well.
Course Appetizer
Cuisine American
Keyword southwestern, wraps
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 30 bites
Calories 80kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all ingredients except for the tortillas in a large bowl and mix well.
  • Divide mixture between the tortillas.
  • Tightly roll the tortillas and wrap in plastic wrap.
  • Refrigerate for 2-8 hours to let the wraps set up then slice as desired.

Notes

Add a little minced jalapeno for a nice kick.

Nutrition

Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 177mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Italian Herb Fries on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

We love French fries. But we don’t like heating up the house on a hot day just to enjoy some fries. That’s where my Char-Broil Big Easy comes in. I can cook (reheat, technically) frozen fries in it just like I would indoors. I like to kick-up my fries, and these Italian herb fries on the Char-Broil Big Easy are definitely kicked-up. A little butter and a few tasty herbs and it’s time to devour some mighty tasty fries!

Italian Ranch BBQ Chicken on the Char-Broil Big Easy

A Bunk Bed Makes For More Great Cooking

To make these Italian herb fries on the Char-Broil Big Easy I used a bunk bed basket. It lets me double or even triple the amount of cooking space I have. I originally used a similar basket that Char-Broil has since discontinued. The bunk bed is at least as good as it was if not better!

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Italian Herb Fries on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Italian Herb Fries on the Char-Broil Big Easy

 I like to kick-up my fries, and these Italian herb fries are definitely kicked-up. A little butter and a few tasty herbs and it’s time to devour some mighty tasty fries!
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, French fry
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 8kcal
Author Based on my Italian Herb skillet bread recipe

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Add the fries to the cooking rack, or as I do, place them in 9" non-stick pie pans.
  • Place into the Big Easy and cook until golden brown, 20-30 minutes. Fries towards the bottom of the rack might get done sooner, so start checking them after 20 minutes.
  • Pour the fries into a large bowl.
  • Melt the butter in a small saucepan.
  • Stir in the spices.
  • Pour butter mixture over the fries and toss to coat. Note: It's completely optional, but you can also return the fries to the Big Easy, after coating them, for about 5 minutes to get a little extra crunch on them and kind of 'set' the spices and butter.
  • Serve.

Notes

You’ll need a Big Easy cooking rack or a Bunk Bed basket to cook these fries.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Cedar-Planked Shrimp and Grits

My wife and I both agreed that these cedar-planked shrimp and grits were truly something special. The shrimp had a nice little spiciness to them. The grits had a fantastic creamy cheesiness to them. And the sauce had that wonderful (but light) Worcestershire sauce-flavored creaminess. Any one of the star components would be absolutely fantastic on its own, but together, they made for the perfect dinner.

Cedar-Planked Shrimp and Grits

Oh So Good. And Different.

The shrimp do not take long to cook on the cedar plank, so keep an eye on them and don’t over cook them. If you don’t have a cedar plank you can cook the shrimp directly on the grill, or skewer them first.

I can’t recommend the grits and sauce enough, though I’d eat the shrimp off the grill by themselves any day of the week.

Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp with pesto and spicy grilled shrimp.

Cedar-Planked Shrimp and Grits
Print Pin
5 from 1 vote

Cedar-Planked Shrimp and Grits

These cedar-planked shrimp and grits were truly something special. The shrimp had a nice little spiciness to them. The grits had a fantastic creamy cheesiness to them. And the sauce had that wonderful (but light) Worcestershire sauce-flavored creaminess. 
Course Appetizer, Appetizer or Main
Cuisine American
Keyword cedar plank, grits, shrimp
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 servings
Calories 828kcal
Author Mike

Equipment

Ingredients

For the shrimp

For the grits

  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 cup grits quick-cooking
  • 1 tablespoon tomato paste
  • ¾ cup heavy cream
  • 3 ½ ounces extra sharp cheddar cheese shredded

For the sauce

Instructions

For the shrimp

  • Soak plank in water for at least an hour.
  • Melt the butter in a small saucepan.
  • Stir in the Creole seasoning and BBQ sauce.
  • Remove from heat and let cool slightly.
  • Add the shrimp and toss to coat.
  • Cover and refrigerate for 30 minutes.
  • Fire up your grill for direct and indirect cooking.
  • Place the plank over direct heat until it starts to smoke and char. Remove to indirect heat.
  • Remove the shrimp from the container. Shake off any excess marinade and add to the plank.
  • Cook until the shrimp are pink and done, 10-15 minutes.

For the grits

  • Bring the broth and butter to a boil in a medium saucepan.
  • Slowly whisk in the grits.
  • Cook for 5 minutes, whisking constantly.
  • Stir in the tomato paste, heavy cream, and the cheese.
  • Keep stirring 2-3 minutes or until the grits are creamy. If they get too thick add more broth or cream.
  • Remove from heat.

For the sauce

  • Melt butter in a large skillet.
  • Add the garlic and saute for 30 seconds.
  • Whisk in the flour and continue whisking until the mixture is thick and has turned light tan in color, about 10 minutes.
  • Slowly whisk in the chicken stock and cream. Cook for 2 more minutes.
  • Add the Worcestershire sauce and hot sauce. Stir. Remove from heat.

Serving

  • Serve the shrimp over the grits with plenty of sauce.

Notes

The shrimp are great by themselves served with cocktail sauce!

Nutrition

Calories: 828kcal | Carbohydrates: 45g | Protein: 37g | Fat: 56g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 461mg | Sodium: 1877mg | Potassium: 493mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2477IU | Vitamin C: 20mg | Calcium: 435mg | Iron: 4mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Molasses Chili Steak Marinade

I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. You get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different.

Molasses Chili Steak Marinade

Sear It Fast

Because of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.

If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black

For the perfect meat-and-potatoes meal side dish, make my roasted spiral potatoes.

Molasses Chili Steak Marinade
Print Pin
5 from 1 vote

Molasses Chili Steak Marinade

Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that.
Course Marinade
Cuisine American
Keyword marinade, spicy, steak, sweet
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 273kcal
Author Based on a recipe from Cooking Canuck

Equipment

Ingredients

Instructions

  • Whisk together all ingredients except for the steaks.
  • Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
  • Add steaks. Coat bottoms well then flip and coat other sides.
  • Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
  • Cook as you normally would.

Notes

Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.

Nutrition

Calories: 273kcal | Carbohydrates: 65g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1600mg | Potassium: 844mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1188IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 4mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Steakhouse Hot Dogs

I’ve put onions on a hot dog before, sure. And I’ve even put steak sauce on a hot dog before. Why did it never occur to me until now to add tomatoes? Well, by golly, as simple as they are, these steakhouse hot dogs are downright delicious! Perfect for a picnic or family get-together. Not boring. Different. And really good. That great all-beef dog taste with steak sauce is awesome as is, but add the crunch of some onions and the cool tomato slices, and you’ve got a darned good dog. Grab two, and some chips.

Steakhouse Hot Dogs

Easy. But Oh So Good.

It’s possible that I might have slipped a few drops of hot sauce into the steak sauce before pouring it over my steakhouse hot dogs. All I’m saying is that it’s possible. Use your own discretion on that one.

SLOTDOG - Hot Dog Slicing Tool - Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ - 10 inch - Red
SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

Also try my Stroganoff hot dogs. A little different, but very good.

Steakhouse Hot Dogs
Print Pin
4 from 1 vote

Steakhouse Hot Dogs

I’ve put onions on a hot dog before, sure. And I’ve even put steak sauce on a hot dog before. Why did it never occur to me until now to add tomatoes? Well, by golly, as simple as they are, these steakhouse hot dogs are downright delicious! 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 246kcal
Author Mike

Ingredients

  • 4 hot dogs
  • 4 hot dog buns
  • 2 plum tomatoes sliced thin
  • ¼ white onion sliced thin
  • ¼ cup steak sauce

Instructions

  • Grill or cook hot dogs as desired.
  • Place dogs on buns.
  • Add tomatoes and onions.
  • Drizzle with steak sauce and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 246kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 764mg | Potassium: 176mg | Fiber: 1g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 3mg

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Grilled Old Bay Crab Legs

I don’t make crab legs often, but when I do, I don’t mess around. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. A hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter. The liquid for basting the legs as they cook is also great as a dipping sauce. Packed with flavor, you could just drink it right out of the bowl.

Grilled Old Bay Crab Legs

Fast. And Delicious.

The grilled Old Bay crab legs are cooked over indirect heat, around 350 F. I used my Weber Performer charcoal grill. You don’t want to overcook them, so keep an eye on them. I rotated the pan after 10 minutes to make sure the legs got cooked evenly. And don’t forget to baste them. Not only will the legs taste better but the butter sauce will absorb more of that great crab flavor too.

9Pcs Seafood Tools Set Crab Lobster Crackers Stainless Steel Forks Opener Shellfish Lobster Crab Leg Sheller Nut Crackers
9Pcs Seafood Tools Set Crab Lobster Crackers Stainless Steel Forks Opener Shellfish Lobster Crab Leg Sheller Nut Crackers

Also try my drunken steamed crab legs and my Old Bay peel’n eat shrimp!

Grilled Old Bay Crab Legs
Print Pin
3 from 2 votes

Grilled Old Bay Crab Legs

I don’t make crab legs often, but when I do, I don’t mess around. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. I hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter. 
Course Main
Cuisine American
Keyword crab legs, grilled, Old Bay
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 499kcal
Author Based on a recipe from Traeger Grills

Equipment

Ingredients

  • 3 pounds crab legs
  • 1 cup unsalted butter
  • 2 cloves garlic minced
  • 1 lemon juiced
  • 1 tablespoon Old Bay Seasoning
  • 1 lemon quartered

Instructions

  • Fire up your grill for indirect cooking at 350 F.
  • Place crab legs in a disposable aluminum pan. If the legs are too long you may have to cut them at the joints to make them fit.
  • Melt the butter.
  • Add the garlic.
  • Stir in the lemon juice and cook for 5 minutes.
  • Pour mixture over the crab legs.
  • Sprinkle with the Old Bay and toss to coat.
  • Transfer to the grill and cook for 20-30 minutes or until the crab is done, basting occasionally.
  • Grill the lemon quarters while you are cooking the crab legs and then transfer to the pan with the crab.
  • Remove crab legs to a platter and transfer any remaining drippings to a bowl for dipping.

Notes

You can crack the legs before cooking. The cracks allow more of the smoke and seasoning to soak in.

Nutrition

Calories: 499kcal | Carbohydrates: 6g | Protein: 17g | Fat: 47g | Saturated Fat: 29g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 719mg | Potassium: 274mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1477IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 1mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Firecracker Slaw

My wife and I recently had a great lunch at the Aquarium Restaurant located at the Opry Mills shopping center in Nashville, Tennessee. One of my favorite dishes was their firecracker slaw. It had a great balsamic vinaigrette with a great spicy kick. I decided right then and there to attempt to make a copycat of the slaw when we returned home. And I did. And it was delicious!

Firecracker Slaw

A Slaw With A Kick

My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant. I believe the only differences are that they might have used a white balsamic vinegar (my slaw was darker), and I’m not 100% sure their version contained mustard. Mine is absolutely fantastic, though, and I’ll make it again.

Pompeian Gourmet Balsamic Vinegar, Perfect for Salad Dressings, Sauces, Seafood & Meat Dishes, Naturally Gluten Free, 16 FL. OZ.
Pompeian Gourmet Balsamic Vinegar, Perfect for Salad Dressings, Sauces, Seafood & Meat Dishes, Naturally Gluten Free, 16 FL. OZ.

Also try my chipotle coleslaw.

Firecracker Slaw
Print Pin
4 from 1 vote

Firecracker Slaw

My version of Firecracker slaw is very close to the one we had at the Aquarium Restaurant.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw, spicy
Prep Time 2 hours
Total Time 2 hours
Servings 8
Calories 128kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all ingredients except the slaw mix in a medium saucepan over medium-high heat.
  • Stir until the sugar has dissolved.
  • Remove from heat and let cool completely.
  • Transfer to a large bowl.
  • Add the slaw and toss to coat.
  • Cover and refrigerate at least one hour before serving.

Notes

Always stir again before serving.

Nutrition

Calories: 128kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 127mg | Fiber: 2g | Sugar: 28g | Vitamin A: 71IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)