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
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.
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.
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.