|2 servings||calories per servings 560||protein serving 18 g||carbs per serving 58 g||total fat per serving 28 g|
They don’t call it the ‘dog days of summer’ for nothing! These “fancy-pants” hot dogs forego the classic duo of ketchup and mustard for a combination of Sweet Georgia Red pepper relish handmade by Atlanta’s own Doux South, a dash of spicy brown mustard, and tangy Two Chicks Farm sauerkraut, which is fermented with love in Hillsborough, North Carolina. Accompanied by a helping of cool and creamy potato salad made with fresh cucumbers and dill, this recipe brightens up your backyard party favorites while remaining simple and quick to put together.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Heat grill to high, about 500° F.
• Quarter potatoes.
• Halve cucumber lengthwise, and thinly slice crosswise.
• Peel and halve onion; thinly slice 1 half (save remaining half for another use).
• Pick and chop dill fronds.
• Split buns
• Place potatoes in a saucepan, and cover with water. Place over high heat.
• When water boils, reduce heat to medium. Simmer until tender, about 8 minutes.
While potatoes cook, in a medium bowl whisk together vinegar and 1/4 teaspoon kosher salt.
• Drain potatoes.
• Add to vinegar, and stir gently to coat. Let stand until cool, stirring occasionally.
While potatoes cool, grill hot dogs without disturbing until marked and seared on bottom, about 2 minutes.
• Rotate dogs 1/4 turn. Sear until well-marked, about 1 minute more.
• Repeat 2 more times to mark and sear all over.
• Toast buns as desired.
Add cucumber, onion, sour cream and parsley to potatoes. Toss well. Taste and adjust seasoning as desired with kosher salt.
• Dress hot dogs as desired.
• Serve with potato salad, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...