Brazilian Hot Dogs – Cachorros Quentes – are cooked in a tomato and veggie sauce before emerging from the pot and jumping into buns. Load them up with corn, parmesan cheese, potato chips and a saucy goodness for a mouthful of “wow!”.
Melt butter in a saucepan over medium heat. Add onions, peppers, oregano/cumin/bay leaf and sauté until onions are transparent. Add garlic and sauté 2 minutes more.
Add marinara and water, stir. Submerge hot dogs in sauce and simmer for about 10 minutes. Adjust salt/pepper.
Remove hot dogs from sauce and place in buns. Add additional sauce as desired, and whatever combo of toppings you crave.
Give your already heavenly deviled eggs a summer grill glam up! After peeling and halving, brush the cut sides with a little oil, then grill for a minute or two. The added hint of smoky flavor will get the perfect nice kind of side-eye at all those backyard BBQs and pool parties you’re invited to, you social butterfly, you.
Ingredients
6 hardboiled eggs, halved
1/3 cup mayonnaise
1 tsp Dijon mustard
½ tsp champagne vinegar
Dash of your favorite hot sauce
Salt and pepper to taste
Paprika
Optional garnishes: fresh dill, chives, parsley, etc.
Directions
Blend yolks and remaining ingredients, beating with hand blender or mixer until smooth.
Season to taste.
Pipe into grilled halves, sprinkle lightly with paprika, garnishing with your choice of accoutrements.
Tips for Perfect Deviled Eggs
Boil Like a Pro: To avoid rubbery whites or chalky yolks, boil eggs gently and cool them in an ice bath. Pro tip: slightly older eggs peel more easily.
Smooth as Silk: Blend the yolks with your filling ingredients until completely smooth—lumpy deviled eggs are simply not pleasant. A hand blender makes quick work of this.
Season Smartly: Balance is key. Use mustard for tang, vinegar for brightness, and a touch of hot sauce for heat. Salt and pepper bring it all together.
Pipe, Don’t Scoop: For a polished presentation, use a piping bag or a plastic bag with the corner snipped off to fill the whites. It’s faster, too.
Get Creative: Elevate those ouefs with garnishes like crispy bacon, smoked salmon, pickled onions, or fresh herbs. Or, go bold with sriracha or wasabi, curry powder, or truffle oil in your filling.
Super Pro tip: If you have an electric kettle, place eggs in kettle with water, set to boil. Turn off and leave in hot water for 10 minutes.
Go on, throw the entire garden in there! Celery and apple lend juicy flavor, while you’ve got all kinds of creaminess from the avo and yogurt or cashews.
Ingredients
2 English cucumbers, diced
1 cup plain Greek yogurt, or raw unsalted cashews soaked for 2 hours and drained
½ green apple, cored/diced
1 stalk celery, diced
1 avocado
½ tsp lemon zest
¼ tsp coriander powder
2 Tbsp lemon juice
1 clove garlic, minced
2 green onions, chopped
¼ cup fresh dill, chopped
¼ cup basil leaves
¼ cup extra virgin olive oil
2 Tbsp apple cider vinegar
Salt and Pepper to taste
Optional garnish: Grillo’s Pickle de Gallo
Directions
In a high-speed blender, combine 1 ½ cucumbers, yogurt (or cashews), avocado, apple, celery, coriander powder, lemon zest, 1 Tbsp lemon juice, garlic, green onions, 3 Tbsp each dill and basil, 2 Tbsp olive oil and a few pinches salt and pepper. Blend until smooth.
Adjust salt/pepper and add remaining lemon juice if needed. Blend again briefly and chill 4-8 hours.
To serve, shake well, top with reserved cucumber, chopped fresh herbs, drizzles of olive oil and Pickle de Gallo (if using).
Be sure not to stand between anyone and the plate of fresh spring rolls, you don’t wanna get run over!
Bright, fresh, and packed with raw veggies, these Rainbow Spring Rolls are a refreshing way to bring some color to your mealtime. They’re light but satisfying, perfect for cold prep meals, and an easy way to use up any colorful produce you have on hand. Rainbow Spring Rolls packed with colorful, crisp veggies and paired with a sweet dipping sauce.
Ingredients
½ red bell pepper, cut into thin strips
½ yellow bell pepper, cut into thin strips
1 small-medium carrot, peeled/cut into thin batons
1 cup butter lettuce leaves, cut into 1-inch strips
2 Persian cucumbers, cut lengthwise into thin strips
¼ cup mint leaves
¼ cup cilantro leaves
1 cup red cabbage, cut into thin shreds
8 rice paper wrappers (plus a few more if some break)
¼ cup toasted sesame seeds
¼ cup hoisin sauce
¼ cup rice vinegar
¼ cup sesame oil
Sugar or honey to taste
Squeeze of lime juice
Dash toasted sesame oil
Directions
Dipping Sauce
Make dipping sauce: In a small bowl, mix hoisin sauce, rice vinegar, sesame oil, lime juice and toasted sesame oil. Add desired amount of sugar/honey.
Rolls
Boil carrots in water 1-2 minutes and transfer to a bowl of ice water. Let cool for 3 minutes, drain.
Get a pie plate or bowl that’s big enough to lay rice paper wrappers in and have hot water on hand for re-hydrating.
Gather veggies and sesame seeds to assemble rolls.
Add hot water to pie plate and submerge a rice paper wrapper. Once softened, remove from water and lay on a plate or other flat surface.
Add a rainbow of veggies in a compact pile at the center of the wrapper and sprinkle with sesame seeds. Fold sides snugly towards the center without veggies piercing wrapper. Fold bottom flap over the center and roll tightly with a gentle hand in the direction of the top wrapper flap until you have a fully encased roll. Place on a plate lightly oiled with sesame oil to prevent sticking. Repeat with other wrappers.
Once all rolls are complete, cut in half and serve with hoisin dipping sauce.
Open-Faced Avocado and Smoked Tinned Fish Sandwiches
4 servings
Smorrebrod are open-faced sandwiches usually served on a hearty Danish bread full of rye and whole grains.
Here’s a smorrebrod-inspired recipe that uses simple ingredients but comes off as a deluxe nosh, perfect accompaniment to a glass of your favorite summer beverage. Grab your knife and fork and dig in! You’ll need more than your two hands to eat this one.
Ingredients
4 large slices of artisan bread
8 oz cream cheese, softened
2 cloves garlic
1 Tbsp extra virgin olive oil
2 tins smoked mackerel or sardines – about 4 oz each
1-2 ripe avocados, thinly sliced
4 scallions, green parts sliced into thin rings
1 lime, thinly sliced
Several pinches Maldon Sea Salt
Several grinds fresh black pepper
Directions
Preheat oven to 350° and line a sheet pan with parchment paper. Toast bread for several minutes, flipping over after about 4 minutes and toasting for about 4 minutes more.
Put toasted bread on a plate to cool slightly. Holding each piece on one end, rub the garlic cloves over the bread so the toasty edges act like a grater and each gets a nice layer of garlic. Drizzle extra virgin olive oil over each slice.
Spread cream cheese on the same side of each slice as the rubbed garlic. Top with sliced avocado and tinned fish, followed by lime slices and sprinkles of scallions. Optional: Drizzle the oil from the tinned fish over each slice.
You know how it goes, you take a look in the fridge for something to eat and there’s a big jar with one lonely pickle spear floating and bobbing in a sea of pickle juice. You eat that pickle and are just about to pour the juice out…what do you do when faced with this “dill-ema?”
Here’s a dippable, spreadable, all-around great recipe to get you started on your pickle juice journey.
Ingredients
8 oz cream cheese, softened
1 ¼ cup dill pickles, finely chopped
1 cup sour cream
¼ cup dill pickle juice
1 Tbsp plus 1 tsp fresh dill
½ tsp garlic granules
¼ tsp ground coriander
Salt and freshly ground black pepper to taste
Optional: ¼ – ½ cup diced green chilis – we like Los Roast New Mexican Green Chile
Directions
Set aside ¼ cup chopped dill pickles and 1 tsp dill for garnish.
Using a hand mixer, beat cream cheese, sour cream and pickle juice until smooth in a small bowl. (You can also combine by hand but the mixer will give you a smoother texture.) Still in other ingredients and refrigerate ½ – 2 hours for flavors to meld.
Garnish with reserved dill pickles and dill and serve with chips, stuffed in celery, on baked potatoes, with chicken wings, fill your bathtub so you can do the backstroke in it…
