With the price of food these days, who can resist a sale! I know I can’t, which is why the guys bought 8 whole chickens for 79 cents a pound on Monday.
Four went in the smoker, two I roasted in my crockpot and Matthew’s. And the other two went in the freezer. After deboning the chicken we ended up with about 20 pounds. It is now in the freezer ready for casseroles, soup or maybe even pizza!
Monday in the Kitchen, on the Smoker & on the Grill with Matthew: Smoked chicken, corn on the cob on the grill and cucumber salad with fresh dill & sweet rice vinegar.
I have always loved hot dogs, so of course we had to celebrate National Hot Dog Day on Wednesday July 20. My favorite hot dogs are Nathan’s Colossal All Beef Hot Dogs. I love having more hot dog than bun.
We decided to try Michael Symon’s (a well known Chef and TV personality) favorite way to fix dogs.
Happy Hot Dog Day-Wednesday in the Kitchen with Matthew: Michael Symon’s Dog Recipe…mayo on the bun to toast them, dogs cut down the middle and splayed open to grill, topped with Wickles Spicy Red Sandwich Spread, Stone Ground Mustard, a drizzle of hot sauce and a sprinkle of celery seed served with Cole slaw.
They were delicious, but I will admit my all-time favorite dog toppings are just plain old ketchup and mustard.
We are continuing to work our way through ideas for poutine…
Thursday in the Kitchen with Matthew: Another variation…Sweet & Spicy Shrimp Poutine…fries topped with Pepper Jack cheese, garlic shrimp then drizzled in sweet chili sauce. (Oops! We forgot the green onions on top.)
Brier Hill is a community of Italian immigrants in Youngstown, Ohio. During the depression they had community ovens to bake bread and pizza crusts. They then topped the pizzas with what they could grow in their gardens.
Friday Pieday: A copycat Brier Hill Pizza…a thin crust topped with a homemade red sauce, sautéed green peppers from our garden and Pecorino-Romano cheese.
Our love of Chinese food inspired Sunday’s Creation: Mongolian Beef Pizza…my pan crust topped with Mongolian sauce, provolone cheese, Parmesan, thinly sliced steak, green onions and mozzarella.
Till next week!