Grillin’ tips: 3 fresh ideas to top off your hot dogs.

The creaminess of the diced avocado balances the spicy kick of the coleslaw.

1 cup mayonnaise
2 Tbsp honey
juice of 1 lime
2 tsp finely chopped chipotle peppers in adobo sauce
1/4 head of green cabbage, finely shredded
1 cup shredded purple cabbage
1/4 cup finely diced red onion
2 Tbsp fresh, chopped cilantro
(Fresh avocado, diced)

In a non-reactive bowl mix the mayo, honey, lime juice and chopped peppers add the cabbages and onion, toss to coat.  Garnish with cilantro. Spoon over the hot dog and fresh avocado.

And this one too…

Is there anything as tasty as grilled onions?  Maybe grilled onions with bacon.  And cheese. (BTW – yes, I know bacon isn’t kosher.  If you keep kosher… don’t add the bacon.  Simple.)

2 yellow onions, thinly sliced (I cut mine into half circles)
4 Tbsp butter
2 Tbsp brown sugar
2 tsp fresh cracked pepper
1/3 cup whiskey or bourbon
1/2 lb bacon, diced and fried crisp
shredded jack and cheddar cheese

In a large skillet melt butter over medium-high heat.  Add onions and brown sugar.  Stir to coat then let sit without stirring for about 2 minutes so the onions can brown.  Stir every minute or so until they have some nice color and are soft.  Add the whiskey.  (Be careful as it will splatter a bit and send up a lot of steam.) Stir in the pepper and remove from heat.   Spoon over hot dog and top with bacon and cheese.  (Adding a little spicy brown mustard is yummy too.)

Several years ago Handsome Hubby took a trip to West Virginia and was introduced to this hot dog: yellow mustard, chili and creamy coleslaw…

Messy, but SO good! (Apparently back in WV there is much controversy over whether or not the chili or the mustard goes on first.  I personally don’t have an opinion either way… it tastes good no matter how you add the toppings.)

For the chili
2 Tbsp oil (I use canola)
1 yellow onion, finely diced
1 lb ground beef
1 lb ground pork
1/2 tsp garlic powder
2 Tbsp oregano
1 tsp cumin
1 bottle of beer
1 chili brick (available in the deli/cheese section)
2 cups of your favorite salsa

In a large stock pot, saute onions over medium heat. While onions are sauteing, brown ground beef in a skillet, crumbling it into small pieces. Transfer into stock pot with slotted spoon.  Using the same skillet,  brown the ground pork.  The oil from the beef prevents the pork from sticking and imparts a bit more flavor.  While pork is browning, add the beer, spices and chili brick to the pot.  Add the pork to the pot and bring to a low boil.  Stir in the salsa, turn burner to low and simmer for at least 2 hours. (I use a diffuser for this to ensure the chili doesn’t burn on the bottom.)

For the coleslaw
1/4 head of green cabbage, finely shredded
3/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp olive oil
juice of 1/2 sweet lemon
1/4 tsp salt
1/2 tsp ground pepper

Mix all ingredients but the cabbage in a non-reactive bowl.  Add the cabbage and toss to coat.  Garnish with a little fresh parsley or cilantro.

We had such a good time!

Good food, good friends… there’s not much more you need, right?
Oh!  Well, what about a weekly chance to win a $100 gift card to the grocery store?  Or what about a chance to win a trip to New York City to take in a baseball game?  Sounds great, right?

Hebrew National has a special contest just for their Facebook Fans.  Head on over to theirFacebook Page, “Like” them, then enter The Hunt For Hebrew National: Snap & Share Photo Contest.  I entered  the contest and shared this photo…

With all of the special toppings I made, this little guy said “It’s good just by itself.”

Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National all-beef franks contain no artificial flavors, no artificial colors, no by-products, and no fillers. That’s our guarantee. They are made with premium cuts of 100% pure kosher beef and provide premium taste and high quality every time, for any occasion

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.