INDEPENDENCE
EATING
Fire up the
grill before the
fireworks start.
CHICAGO-STYLE
HOT DOGS
12 large hot dogs (with natural
casings, if available)
12 large hot dog buns with poppy
seeds
Toppings:
Yellow or brown mustard, to taste
Sweet-pickle relish, to taste
Chopped onions, to taste
Kosher pickle spears
Tomatoes, thinly sliced
Serrano or Jalapeno peppers (both
canned), sliced, to taste
Celery seeds,. to taste
Boil, steam or grill hot dogs. Place
in buns and layer on the toppings in
the order given.
Makes 12 servings.
FLAVORFUL
TURKEY BURGERS
WITH RED- AND
YELLOW-PEPPER RELISH
ANNABEL COHEN
Special to the Jewish News
I
n 1776, the America colonies severed their ties with Great Britain
to become the United States of America. Though there are many
intricacies and various dates involved to this history (it didn't all
happen exactly on the Fourth of July), America's independence —
for the better part of two centuries — has been celebrated on this day.
America's Independence Day is usually celebrated for nearly a week.
You can spy fireworks in the sky at least a few days before the Fourth
and a couple of days after. Most people get a work holiday and no
doubt grills around the country will be sizzling hot, just waiting for
whatever we decide to throw on them. For most of us, "grilling" means
burgers and dogs. They're cheap, tasty and, well, tradition.
There's no reason to reinvent July 4 fare. After all, what's better than a
grilled hot dog?
So serve hot dogs, serve hamburgers, serve potato salad and any apple
dessert you like best. And for a little twist on summer favorites, try
some of the ideas below.
The following recipes are easy basics everyone should have in their
repertoire. Chicago is famous for its hot dogs piled high with nearly
everything under the sun and stuffed into big poppy-seed rolls. And a
burger is still a burger if it's made with turkey and served with an inter-
esting garnish. Sweet-and-sour red pepper relish is perfect for any grilled
meat as well as these burgers. If you like chilidogs, you'll want to try
this super and easy-to-prepare hot dog chili made without beans.
Basically, it's a throw-together recipe.
Though your mother's potato salad may differ from the recipe here,
this old-fashioned dish is just plain good. Finish off your meal with a
pretty apple-blueberry crisp (the blueberries turn the apples a lovely
plum color). There's no crust to worry about and it's simple to serve.
Just spoon it up.
Find yourself a cool spot in the shade of a giant maple and relax with
a plateful of Fourth of July favorites. Chase your meal with something
cold and tall and look up. Fireworks start around 9:30.
6/28
2002
90
Burgers:
2 pounds ground turkey
2 T. cold water
2 T. dried parsley flakes
1 T. granulated garlic
2 T. Worcestershire sauce
1/2 t. ground black pepper
1 t. kosher salt, or to taste
8 good-quality onion rolls
Relish:
1 cup red bell pepper, chopped
1 cup yellow pepper, chopped
1 cup onion, finely chopped
1/2 cup white vinegar
Juice of one lemon
1/3 cup sugar
2 T. red, hot pepper sauce (such as
Tabasco)
2 t. mustard seeds
Kosher salt, to taste
Make relish: Combine all ingredi-
ents in a medium saucepan over
medium-high heat and stir well.
Bring the mixture to a boil, reduce
heat to simmer and cook, covered,
for 40 minutes.
Let cool to room temperature
before chilling, covered, up to two
weeks before servings. Makes 8 serv-
ings.
Make burgers: Combine all burger
ingredients and mix well. Chill the
mixture, covered, until very cold.
Shape the burger mixture into
eight "balls." Form the burgers by
placing each ball on a 6-inch square
of wax paper or parchment paper.
Center a dinner plate over the ball
and press down until the burger is
about 1/2-inch thick (they will
shrink when cooked). Place another
square of waxed paper over the fin-
ished burger and repeat with the
remaining balls. Stack the burgers
and chill until ready to cook.
Heat grill to, medium-high. Spray
each turkey burger with nonstick
cooking spray (one side only) before
placing on the hot grill. Spray the
top of the burger with nonstick
cooking spray before turning over to
cook on the side. Grill for 10 min-
utes or until burgers are to your lik-
ing.
Serve on onion rolls with pepper
relish.
Makes 8 servings.
HOT DOG CHILI
2 pounds ground beef
Water
1 cup onion, chopped
1 t. minced garlic
1/4 cup white vinegar
1/2 cup (4 ounces) tomato paste
2 T. sugar
1 T. paprika
2 t. ground cumin
2 T. ground chili powder
1 t. salt
1/4 t. cayenne pepper
1 t. ground black pepper
Place beef in a large pot over medi-
um-high heat. Add enough water to
just cover the meat and bring to a
boil. Cook for 10 minutes, stirring
occasionally, or until the meat is
cooked through. Use a potato mash-
er, hand-blender or fork to crumble
the meat in the pot. Add remaining
ingredients and bring mixture to a
bo il.
Reduce heat on the pot and sim-
mer, uncovered, for 40 minutes or
until the chili is thickened.
Alternately, you may cook this Hot
Dog Chili in a Crock-Pot or other
slow-cooking device. On the High
setting, cook for 8 hours.
Makes 12 servings.
YOUR MOTHER'S
POTATO SALAD
3 pounds peeled potatoes (any
kind), cut into large chunks
1/4 cup red wine vinegar
1/2-1 cup mayonnaise (regular,
lowfat or nonfat)
2 T. yellow or Dijon mustard
6 hard boiled eggs, chopped
1 cup chopped celery
1 cup chopped mild onion (such
as Vidalia)
1/2 cup sweet-pickle relish
Kosher salt and pepper, to taste
1 cup frozen peas, thawed
Paprika and chopped fresh parsley,
garnish