Thai Hot Dog

This Hot Dog Friday post includes one of my favorite condiments of all time… (and I really like condiments) Thai peanut sauce.  It’s like chicken satay but way better because…  it’s a hot dog!

The carrots give it crunch and texture while the cilantro lends a hint of lime. If you can handle the spice, sprinkle some red cayenne pepper on top as well.

Of all the dogs so far (even though that gyro dog was delish) this one has been my favorite.

Now it’s back to work in a few days after such an amazing week off… C’est la vie.

Shopping List
All beef hot dogs
Hot dog buns
Carrots, chopped
Fresh cilantro
1/2 cup peanut butter
1 cup coconut milk
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon red cayenne pepper
2 table spoons lime juice
1 teaspoon salt
Coconut oil (optional)

Chop your carrots and cilantro and set aside. Place the peanut butter, coconut milk, vinegar, soy, cayenne, lime, and salt in a food processor and pulse until smooth and combined.

Heat up your grill pan with some coconut oil in place of butter or oil, and grill your hot dog and bun until it has the proper grill marks.

Spread your Thai peanut butter sauce along the inside of the toasted bun, then place the hot dog on top. Sprinkle on your carrots and cilantro, top with more sauce. Sprinkle some cayenne for more heat.

adapted from Food Network Magazines World Class Hot Dogs

Just Beachy

The 4th of July holiday was everything it should have been.  Children laughing and eating ice cream… sparklers and little fireworks in the driveway.

Long afternoons reading by the pool (frequently interrupted by wet noodle fights) and walks along the beach at dusk.  Sleep and repeat.

We stopped at a farmers market on the long drive home today, I got some fresh peaches (I can actually smell them right now all the way from the kitchen) and real deal North Carolina BBQ sauce to try out in my new pressure cooker this week. 

Pinch me.

What’s Cooking Good Looking?

I haven’t been cooking a thing lately.  There has been a whole lot of this…

 (recommendation via Jenna)

I hope everyone is as relaxed as I am and enjoying their long weekend. Happy 4th of July!

Honey, Basil and Panko Turkey Dog

Can you believe it’s Hot Dog Friday already?  Last night something weird happened…

… I didn’t really want to eat hot dogs.  [gasp]

Not because I didn’t think it would be delicious —  because it would be —  but because of my carb cutting diet, I couldn’t have the bun.

And because of that, I lost all my hot dog inspiration.  So I have to give credit where credit is due. My creative beau thought up this tasty turkey dog topping.

You can’t really see it but it’s covered in honey. That’s what’s keeping the crispy panko, that he crisped up in coconut oil (!!!) and garlic, on the turkey dog.

Shopping List
Turkey dogs
Hot dog buns
Panko bread crumbs
1 clove garlic
Fresh Basil
Coconut oil

Grill your turkey dog, (gotta get the grill marks).

Crisp up your Panko in a frying pan with coconut oil (instead of butter), mince up your garlic clove and throw in as well. Should take 5 minute total to not burn the Panko or garlic.

Spread an extremely generous amount of honey on the bottom of the bun, then put the turkey dog on top and then spread even more honey on top of that.

Sprinkle on your panko, and then more honey. Top with fresh basil and serve.

Fresh Orange Mojito

Last night, I needed a little taste of vacation before my vacation.

June has been a long month and these past couple weeks have been particularly stressful. My mini get away to the Outer Banks will be exactly what the doctor ordered.

While sipping my mojito I thought about morning runs on the small friendly roads around the beach house. Board games and snacks with the kids. Cracking blue crabs at dusk on the big screened in porch, books on the beach and 4th of July fireworks.

Today I will be picking up a new beach bag, some deep conditioning spray to protect my hair from salt water frizzies and a new book.

Any beach read suggestions?

Shopping List (from Food Network, minus the lime)

1/2 orange, cut into 3 wedges
2 teaspoons sugar
1 or 2 sprigs fresh mint
2 1/2 ounces white rum
1 cup crushed ice

Put the oranges, sugar, and mint in a large rocks glass. Muddle the leaves and citrus by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the rum and ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Serve.