Jul 4

Jul 4 Cooking with Tammy Kelly: Happy Fourth of July and Happy National Hot Dog Month!

Happy Fourth of July and happy National Hot Dog Month!

This year’s Independence Day celebration is especially meaningful as America marks its 250th birthday, a milestone worthy of a grand celebration. And what could be more American than baseball, hot dogs, apple pie, and supporting our local farmers?

Since the Fourth of July does not often fall on a Saturday, and our nation only gets one 250th birthday, we invite you to make the most of this special occasion by joining us at the Lenoir County Farmers Market. Enjoy hot dogs with all the fixings, grilled street corn, homemade apple hand pies, and refreshing shaved ice treats.

Bring the whole family and meet “Rowdy,” the mascot of the Down East Bird Dawgs. Enjoy games on the lawn provided by Kinston Parks & Recreation, and explore hands-on pottery and creative arts activities sponsored by the Community Council for the Arts and SMART Kinston.

We also extend a special welcome to our newly naturalized citizens following the ceremony at Historic Harmony Hall. We are honored to celebrate this day of freedom and citizenship with you.

So come one, come all to the Lenoir County Farmers Market, located at 100 N. Heritage Street in downtown Kinston, on Saturday, July 4. The market will be open from 8 a.m. until 2 p.m.

And in honor of one of America’s most beloved foods, the hot dog, we thought it would be fun to introduce you to some of the many unique and delicious ways it can be served. Trust us, there are more than you might imagine.

Let’s start with my favorite.

The Classic Carolina Hot Dog

Generally, in North and South Carolina and other parts of the South, the classic “all the way” hot dog is king.

Red hot dog, grilled or fried
Fresh warm bun
Mustard
Chili
Diced onions
Slaw

Crock Pot Hot Dog Chili

1 pound lean ground beef
1/3 cup water
3/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon minced onion

In a medium skillet over medium heat, combine the ground beef and water. Constantly break up the ground beef while it is cooking. You want it as fine as possible. Drain off any remaining water or grease.

Add the beef to your slow cooker.

Next, add all the remaining ingredients and stir together. Cook on low for 2 to 2 1/2 hours.

Serve on hot dogs, French fries, or burgers. Yields 8 servings. I like to multiply the recipe, fill the Crock Pot, and freeze the extra in small containers.

The Coney Island Hot Dog

Coney Island is actually where the hot dog originated with Polish immigrant Nathan Handwerker. Sound familiar? He later founded Nathan’s Famous. It is the true American dream.

Nathan’s Famous hot dog
Fresh-baked sliced bun
Coney Island chili sauce
Diced onions
Mustard

There is much debate about Coney Island chili sauce, but here is one recipe.

Coney Island Chili Sauce

1 teaspoon olive oil
1 small onion, grated
2 cloves garlic
1 pound ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups water or beef bouillon
6 ounces tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
1 tablespoon yellow mustard
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper

Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, and ground beef, breaking the ground beef up with a meat chopper. Cook until no pink remains, about 5 to 7 minutes.

Clear an area in the middle of the pot and add the chili powder, cumin, and tomato paste. Stir and cook for 3 to 5 minutes to allow the paste and spices to bloom.

Add the remaining ingredients, bring to a boil, then reduce to a simmer. Cover and cook over low heat for 30 minutes.

Remove the lid and continue to simmer for 30 minutes or until the chili reaches the desired thickness. Enjoy.

California Dog

If you really want to change up the hot dog, try this California Dog.

8 all-beef hot dogs
8 slices uncured bacon
8 hot dog buns, your choice
1 1/2 cups guacamole, homemade or your favorite store-bought brand
3/4 cup Monterey Jack or pepper jack cheese, shredded

Wrap one slice of bacon around each hot dog and bake in a 350-degree oven for 15 to 20 minutes. I would use a broiler pan for cooking so it will catch the grease and help make the bacon crispier.

Place the cooked hot dog in the bun and top with guacamole and a generous portion of shredded cheese. Enjoy.

Authentic Chicago-Style Hot Dogs

This one is a pickle lover’s dream.

4 hot dogs
4 poppy seed hot dog buns
1/4 cup diced onion
1/4 cup yellow mustard
1/4 cup sweet pickle relish
12 sport peppers, small slender pickled green chili peppers
4 dill pickle spears
1 medium Roma tomato or pickled green tomato wedges
Celery salt, to taste

Fill a 6-quart pot halfway with water. Bring water to a boil over high heat, then turn to low. Add hot dogs and simmer, uncovered, for 15 minutes.

Finely chop the onion and slice the tomato into thin wedges. If using pickled green tomatoes, slice each tomato into four wedges.

During the last 5 minutes of cooking the hot dogs, line a steamer basket with a paper towel and add the hot dog buns. Place the steamer over the hot dogs and cover with the lid. Steam for 1 to 5 minutes or until the buns are soft.

To assemble, add one hot dog to each bun. Top with diced onion, relish, mustard, pickled green tomato wedges or tomato slices, one dill pickle spear, and three sport peppers. Sprinkle with a dash of celery salt. Enjoy.