So….everyone has felt the need to give you their yummy 4th of July fare, so I feel obliged to as well! Having been in the gourmet cooking industry for over four years now, I must inform you my palette has not quite caught up with the sophistication of my knowledge of food. There is still nothing more that I enjoy that a plump, juicy hot dog…I just can’t help myself! I don’t know if I was deprived of hot dogs as a wee little one or that I simply have just never grown out of my love for them (I’m banking on the latter suggestion). To accompany my love of hot dogs is a definite love for all things “cheesy”; there is not a better compliment in the world to hot dogs than creamy, homemade mac & cheese. To top off the patriotic holiday, I feel the need to share my favorite red, white, and blue dessert that also incorporates all of my favorite Southern Summertime fruits. I hope you enjoy your time with your family and friends and take time out to enjoy some good food and fireworks too. So, with no further ado…

BEER DOGS

UTENSILS: 3 qt Saucepan & 3 qt Colander (use the 6 qt and Large Colander for more than 8 hot dogs), Griddle

INGREDIENTS:

2 bottles of beer, any kind

2 pkgs All Beef Hot Dogs

(1 Bottle of Beer per 1 pkg of hot Dogs)

Olive Oil Butter

Hot Dog Buns

INSTRUCTIONS:

Butter the inside of each side of the hot dog buns. Heat the griddle on Medium heat. Meanwhile, pour the beer into the saucepan and place the colander inside the pan. Put the hot dogs into the colander and cover with a whistle lid. Set the burner to medium heat. When the whistle sounds, close the whistle and turn the burner to low. Allow to steam for approximately 10-12 minutes. While the hot dogs are cooking, toast the buns on the griddle. Serve with all of your favorite fixings and enjoy!

MAC & CHEESE

UTENSILS: 8 qt Dutch Oven, 2 qt saucepan, 2 qt double boiler, 7″ Santoku Chef Knife

INGREDIENTS:

2 pkgs Egg Noodles

3 Cups (24 oz) of Velveeta Cheese, Cubed

1 Pint of Heavy Whipping Cream (may sub half and half)

1/2 Cup Olive Oil Butter

Darn Good Seasoning

Salt & Pepper

INSTRUCTIONS:

Using the Chef Knife, cube the cheese and set aside. Fill the Dutch Oven 3/4 full with water; sprinkle with salt and bring to a boil on Medium-High heat (it’s important to boil your water first when working with egg noodles - they’ll turn to mush if you put them in cold water). Fill the 2 qt with 2 inches of water and bring to a boil on Medium-High Heat. When the water boils on the 2 qt, reduce to Medium Low and pop in the double boiler. Add the cheese, cream, & butter to the double boiler. When the water boils in the Dutch Oven, add the noodles, stir, cover, and turn the burner off. Allow to stand covered until the cheese sauce is prepared. Continue to cook the cheese sauce on Medium Low heat until all of the cheese is melted. Sprinkle in salt, pepper, & Darn Good to your taste. Drain the noodles and add them back to the Dutch Oven. Pour in the Cheese Sauce to coat the noodles well. Serve and enjoy.

WILD BERRY CRUMBLE

Utensils:

Large Skillet

Ingredients:

4 Cups Fresh Mixed Berries (Strawberries, Blueberries, Blackberries,

Raspberries)

2 TBSP Brown Sugar

2 TBSP White Sugar

2 TBSP Corn Starch Slurry (dissolved in 1/8 cup warm water)

1 Box Yellow Cake Mix

1 can whipped topping

Directions:

In a small mixing bowl, combine the berries and sugars. Toss until well coated. Pour the berry mixture into a cold large skillet and cover. Cook on medium heat until the whistle sounds. Uncover and whisk in the cornstarch slurry until well blended and the mixture thickens. Sprinkle the dry cake mix over the top of the berries evenly and recover, whistle closed. Reduce the temperature to Medium Low and cook for 10 minutes. Reduce the temperature to low and allow to cook for 15-20 minutes longer. Serve with a dollop of whipped topping. Use a spring of mint, a slice of strawberry and a blueberry for garnish for your red, white, & blue treat!

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