And Make That Grill Sing!
Holy hot dog... Happy 4th of July y'all!
Fire up the grill, crank up the music and light up the sky. Gather around all the family and friends... It's time to celebrate the birth of our nation! 'Merica!
Today we've got a little twist on a 4th of July favorite... Dynamite Mango Pico de Gallo hot dog.
We know this is an all day affair, so we have some cool tunes and a great cocktail for you too.
It's gonna be a hot one, so we're cooling things down with some Watermelon Mojitos.
Before we get going, let's take a moment and give thanks for the freedoms that we all enjoy. Our thanks go to all of the men and women serving in our military. We salute you!
The Pots Are On!
The Plate...
Dynamite Dogs / Mango Pico De Gallo
A "Hot Dog Bar" is a great way to entertain all those friends and family coming over today.
We think it would be great to take the "bar" one step further and have a few featured dogs.
A little twist on an old 4th of July classic... Think "Holy Trinity Dog" with onion, celery, green & banana peppers. Or how about a "Cajun" dog with andouille sausage topped with some spicy cherry pepper spread? You get the idea.
But, the star of the "Bar"... Jalapeño stuffed hot dogs with sweet mango. I personally love a grilled hot dog anyway you want to cook it (especially if it's charred a little).
I don't know what it is about the 4th, but you gotta have hot dogs and hamburgers. Helps you look your best in that swimsuit I guess.
Anyway, the Mango Pico de Gallo "Dynamite Dog" is one of my favorite combos... taking a classic and making it a little Tex Mex. The spice of the jalapeños with the cool mango is just awesome.
So, fire that grill up and let's char some dogs.
What you need...
For the dogs -
8 Jumbo "all beef" hot dogs
8 Jumbo "all beef" hot dogs
Pepper Jack cheese
8 hot dog buns
4 jalapeños Julienne sliced (long thin strips)
4 serrano peppers julienned
For the pico -
3 medium tomatoes, diced
2 avocados sliced
1/2 mango, diced
1/2 medium onion, diced
1/4 cup fresh cilantro, chopped
1 jalapeño (cause we can never get enough) seeded, minced
2 tbsp fresh lime juice
a little salt and pepper
For the pico -
3 medium tomatoes, diced
2 avocados sliced
1/2 mango, diced
1/2 medium onion, diced
1/4 cup fresh cilantro, chopped
1 jalapeño (cause we can never get enough) seeded, minced
2 tbsp fresh lime juice
a little salt and pepper
What you do...
Start the grill about medium heat.
Take a sharp knife and cut a small slit, lengthwise, down the center of each hot dog (don't cut it all the way through).
Take a couple of your jalapeño and Serrano slices and place into the slit of each hot dog.
Place on the grill and cook to your liking.
Meanwhile combine all the ingredients for your pico in a large bowl.
Take the dogs off the grill and pile 'em high with the pico... enjoy!
Meanwhile combine all the ingredients for your pico in a large bowl.
Take the dogs off the grill and pile 'em high with the pico... enjoy!
The Playlist...
Let Freedom Ring
A little grilling music please... we're gonna save the John Philip and his 76 trombones for later this evening. Today we are all about hanging out, taking it easy and grilling.
We still need to remember why and what we are celebrating, so here are a few "tunes to grill by".
Starting off, Zac reminds us that we are free; followed by a great version of American Woman by Mr. Lenny. We also threw in some old favorites from Ray Charles and Richie Havens.
So, here's hoping that everyone has a happy 4th and let freedom ring!
("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )
The Bar...
Watermelon Mojito
What you need...
20-30 mint leaves
4 thick slices of seedless watermelon
12 oz light rum
1/2 cup simple syrup
6 tbsp freshly squeezed lime juice (about 3 limes)
What you do...
Muddle the mint leaves and simple syrup in bottom of a large pitcher.
Put watermelon in blender to puree.
Add the watermelon, lime juice and rum to the pitcher.
Serve in a tall glass and garnish with mint.
Happy 4th Y'all!
Please... Day Drink Responsibly
&
Keep On Cookin'!
