CBS Atlanta - 2015 Tailgate

SPECIAL ADVERTISING SECTION tailgating

01 5M er e d it h C o r p or a t i on

Chicago-Style Dogs

StaRt to fINISh: 20 min.

¾ cup cherry or grape tomatoes, quartered ¹∕₃ cup chopped celery ¹∕₃ cup chopped seedless cucumber ¹∕₃ cup chopped onion (1 small) ¼ cup sweet pickle relish

2 to 3 teaspoons cornichon juice or dill
pickle juice
½ teaspoon celery seeds
½ teaspoon poppy seeds

1 recipe Grilled Hot Dogs Yellow mustard

12 cornichons or petite dill pickles, halved lengthwise Sport peppers and/or pepperoncini salad peppers

1. The day before: In a small bowl stir together tomatoes, celery, cucumber, onion, pickle relish, cornichon juice, celery seeds, and poppy seeds.

2. Tailgate day: Drizzle each of the Grilled Hot Dogs with mustard. Spoon tomato mixture onto frankfurters. Top with cornichons and sport and/or pepperoncini salad peppers. Makes 8 servings.

PER SERVING: 289 cal., 14 g fat ( 5 g sat. fat), 25 mg chol., 1,256 mg sodium, 29 g carb., 2 g fiber, 10 g pro.

SUMMER
CHICAGO-ST YLE
CHILI-MAC
RUSSIAN-ST YLE
HAWAIIAN

IT'S A FRANK FACT

Hot dogs are one of the most popular grillables in the United States. In fact, the average person eats 70 in a year!

Grilled Hot Dogs

StaRt to fINISh: 10 min.

For a charcoal or gas grill, place 8 frankfurters on the grill rack directly over medium heat. Cover and grill for 3 to 7 minutes or until heated through, turning occasionally. During the last minute, place a frankfurter bun, cut sides down, over each frankfurter on grill rack. Cover and grill for 1 minute more or until buns are warmed and lightly toasted. Remove frankfurters and buns together. Serve and top as desired.