Wednesday, April 28, 2010
Hot Dogs with Grilled Coleslaw – a Food & Wine staff favorite
Hot dogs with grilled coleslaw are staff favorite at Food & Wine magazine. With the first taste they became a favorite of ours also. They are perfect to serve after a morning of tennis or golf and are sure to please the men as well as the ladies.
The hot dogs and slaw can be grilled outside or prepared on a stove top grill pan. It takes only seconds to cut a head of green cabbage into eight wedges, brush with a little oil, and grill for about three minutes per side until slightly charred. Meanwhile mix equal parts good mayonnaise and cider vinegar in a large bowl, add a few chopped jarred jalapenos peppers with a bit of their juice, and stir to make a dressing. As soon as the grilled cabbage cools a bit, shred and toss with the dressing, season to taste with salt and pepper, and your slaw is ready.
Throw some hot dogs on the grill and cook until lightly charred. Toast the hot dog buns, top with hot dogs and slaw, open a beer, and lunch is ready in about twenty five minutes of minimal effort. It can’t get any easier than this. This easy recipe can be found on line at the Food & Wine site. Click here for the recipe.
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