I can’t believe that we are already well into the 2nd half of the summer. The reality began to hit home for me this morning when I woke up for the gym, and it was still dark outside. Bah! Aside from the warmer weather and constant backyard grilling adventures, I also love the longer summer days. And those are starting to come to an end. But hold on, Old Man Winter…I’m not giving up on summer yet! It’s been a great few months already, and I’m determined to make the most out of the remaining weeks!
I’ve had a busy summer full of traveling and all-around fun so far. The past month alone has seen all sorts of traveling for me and my wife. We went to a wedding in Charleston, SC, which was loads of fun since I grew up in Charleston, and I hadn’t been back to visit in years. (And I also picked up some South Carolina peaches while I was there…delicious!) Then we took a quick trip down to visit friends in Connecticut before heading over to Scotland for a week. Scotland was an amazing country, and I would recommend a visit to anyone and everyone! (Keep an eye out in the coming weeks as I have several new recipes planned that were inspired by the trip around Scotland…) But now I am back home in upstate New York, and I’m ready to pack as much fun as I can into the last month or so of the summer!
Speaking of summer fun, I couldn’t imagine summer without the grill going constantly in the backyard! My wife and I were craving something easy and delicious last night, so I pulled out a pack of Hebrew National hot dogs, fired up the grill, and had dinner going in a flash. Now I love a good classic American-style hot dog loaded with relish and mustard, but I wanted to mix it up a bit last night. I decided to create a trio of internationally-inspired hot dogs…I had fun being creative with the toppings, and then I had even more fun eating the hot dogs! And of course, the Hebrew National hot dogs made a huge difference, too. One of the reasons I love Hebrew National hot dogs is that the franks are all-beef and don’t include any fillers or by-products. I personally like knowing that the food I eat is all-natural and doesn’t include any artificial colors and flavors. And on top of that, the flavor of Hebrew National hot dogs is amazing!
Since I had made three different styles of hot dogs, we decided to cut each frank in half and serve mini-hot dogs…or “Party Pups” as my wife likes to call them! I used my go-to Homemade Hamburger Buns recipe, and just shaped the dough into smaller hot-dog shaped buns. You could just as easily purchase a pack of hot-dog buns at the store and cut each in half, though. I had a blast making these mini-hot dog bites! And after tasting each one, I really have no idea which is my favorite. The trio of toppings were: a Spanish-inspired Grilled Pineapple Salsa, an Asian-inspired Cabbage and Carrot Slaw, and an American-inspired Dill Pickle Relish + Mustard.
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.