Hot Dogs

Ingredients

• 4 hot dogs, precooked sausages, or fresh sausages
• 4 hot dog buns (or hoagie rolls for larger sausages), split
• (Softened butter)
• Mustard, ketchup, mayonnaise, or sriracha
• Hide ingredients for Pickle relish, Tart Corn Relish, Quick-Pickled Onions, sliced pickled peppers, sauerkraut, or kimchi 1 Pickle relish, Tart Corn Relish, Quick-Pickled Onions, sliced pickled peppers, sauerkraut, or kimchi (opens in new tab) Pickle relish, Tart Corn Relish, Quick-Pickled Onions, sliced pickled peppers, sauerkraut, or kimchi
  • 5 cups corn kernels (from about 10 medium ears corn)
  • 2 cups diced, seeded peppers (about 1 pound)
  • 1 large red onion (about 12 ounces), diced
  • 1 ½ cups finely chopped green cabbage (about 6 ounces or ¼ small head cabbage)
  • 2 ½ cups cider vinegar
  • ½ cup sugar
  • ½ cup water
  • ¼ cup bottled lemon juice
  • 1 tablespoon pickling salt
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon celery seeds
  • 1 ½ tablespoons chopped fresh dill or 1 teaspoon dried dill

  Sub-recipe steps

  1. Combine in a large pot: 5 cups corn kernels (from about 10 medium ears corn); 2 cups diced, seeded peppers (about 1 pound); 1 large red onion (about 12 ounces), diced; 1 ½ cups finely chopped green cabbage (about 6 ounces or ¼ small head cabbage)
  2. Stir in: 2 ½ cups cider vinegar; ½ cup sugar; ½ cup water; ¼ cup bottled lemon juice; 1 tablespoon pickling salt; 1 teaspoon yellow mustard seeds; 1 teaspoon ground turmeric; ½ teaspoon celery seeds
  3. Mix until well blended. Bring to a boil over high heat, then reduce the heat, cover, and simmer, stirring often, for 20 minutes. Stir in: 1 ½ tablespoons chopped fresh dill or 1 teaspoon dried dill
  4. Ladle into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.
• Hide ingredients for Diced red or white onion or Sautéed Onions 1 Diced red or white onion or Sautéed Onions (opens in new tab) Diced red or white onion or Sautéed Onions
  • 2 tablespoons vegetable oil
  • 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
  • Salt and black pepper

  Sub-recipe steps

  1. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil
  2. Add and cook, stirring frequently, until lightly browned around the edges, 10 to 15 minutes: 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
  3. Season well with: Salt and black pepper
• Hide ingredients for Shredded cheese, Treva’s Pimiento Cheese, or Sauce Mornay 1 Shredded cheese, Treva’s Pimiento Cheese, or Sauce Mornay (opens in new tab) Shredded cheese, Treva’s Pimiento Cheese, or Sauce Mornay
  • 2 cups grated sharp Cheddar (8 ounces)
  • ¼ cup chopped well-drained jarred pimientos
  • 6 tablespoons mayonnaise
  • Pinch of sugar
  • (1 garlic clove, minced)
  • (1 ½ teaspoons lemon juice)
  • (½ teaspoon dry mustard)
  • (⅛ teaspoon cayenne pepper)
  • Crackers

  Sub-recipe steps

  1. Combine in a medium bowl: 2 cups grated sharp Cheddar (8 ounces); ¼ cup chopped well-drained jarred pimientos; 6 tablespoons mayonnaise; Pinch of sugar; (1 garlic clove, minced); (1 ½ teaspoons lemon juice); (½ teaspoon dry mustard); (⅛ teaspoon cayenne pepper)
  2. Beat with a wooden spoon until combined. Serve with: Crackers
  3. or use as a sandwich spread.
• Hide ingredients for Any chili 1 Any chili (opens in new tab) Any chili
  • 8 ounces bacon, diced
  • 1 ½ pounds ground beef
  • 2 large onions, chopped
  • 6 to 12 large garlic cloves, coarsely chopped
  • One 12-ounce bottle dark beer
  • One 28-ounce can whole tomatoes
  • One 15-ounce can kidney beans, with their liquid
  • One 15-ounce can Great Northern beans, with their liquid
  • One 15-ounce can pinto beans, with their liquid
  • One 12-ounce bottle dark beer or 1 ½ cups water
  • 6 tablespoons ancho chile powder
  • 2 tablespoons ground cumin
  • 1 tablespoon black pepper
  • Salt and black pepper
  • Hot pepper sauce

  Sub-recipe steps

  1. Cook in a Dutch oven or large heavy pot over medium heat until rendered and golden brown: 8 ounces bacon, diced
  2. Remove the bacon with a slotted spoon. Add to the pot: 1 ½ pounds ground beef; 2 large onions, chopped; 6 to 12 large garlic cloves, coarsely chopped
  3. Cook, stirring, until the beef is no longer pink and the onions have softened, about 10 minutes. Add, scraping up the browned bits on the bottom of the pot, and stir until the foam disappears: One 12-ounce bottle dark beer
  4. Stir the bacon back in along with: One 28-ounce can whole tomatoes; One 15-ounce can kidney beans, with their liquid; One 15-ounce can Great Northern beans, with their liquid; One 15-ounce can pinto beans, with their liquid; One 12-ounce bottle dark beer or 1 ½ cups water; 6 tablespoons ancho chile powder; 2 tablespoons ground cumin; 1 tablespoon black pepper
  5. Simmer until the flavors have melded, about 1 hour, stirring occasionally to prevent sticking. Season to taste with: Salt and black pepper; Hot pepper sauce
• Hide ingredients for Classic Coleslaw 1 Classic Coleslaw (opens in new tab) Classic Coleslaw
  • 1 small head green or red cabbage (about 2 pounds)
  • 1 large carrot, grated
  • 3 or 4 slices bacon, cooked until crisp and crumbled
  • 2 tablespoons chopped parsley, chives, or other herb
  • ½ teaspoon dill, caraway, or celery seeds, or a combination
  • ¾ cup mayonnaise
  • ¼ cup cider vinegar or rice vinegar
  • Salt and black pepper

  Sub-recipe steps

  1. Remove the outer leaves and core from: 1 small head green or red cabbage (about 2 pounds)
  2. Finely shred or chop by hand, on a mandoline or in a food processor (you should have 8 to 9 cups). Salt the cabbage, see above, if desired. Place in a deep bowl with one or more of the following: 1 large carrot, grated; (8 green onions or 1 small red onion, thinly sliced, or ½ cup Quick-Pickled Onions); 3 or 4 slices bacon, cooked until crisp and crumbled; 2 tablespoons chopped parsley, chives, or other herb; ½ teaspoon dill, caraway, or celery seeds, or a combination
  3. Mix together in a separate bowl: ¾ cup mayonnaise; ¼ cup cider vinegar or rice vinegar
  4. Add this dressing to the vegetables bit by bit, tossing, until it lightly coats the cabbage. Season to taste with: Salt and black pepper