HOT DOG TIP :)

GRILL Preheat the grill to about 400 Degrees. Place the hot dogs on the grates and cook, turning often until nicely charred, 6-8 minutes. Use tongs--not a fork--to turn them. A fork would pierce them and allow the flavorful juices to run out. Toast the buns on the grill as well--for the last 30 seconds to 1 minute of cooking.

(Source: All you & photo, Ball Park also, courtesy of  JIM and EVANA)

CHILI DOG

*Summer Collection*

Prep: 10 min. Cook: 25 min.

Yields: 2 cups Cost per serving: .70

•1 TB vegetable oil

•1 medium onion, finely chopped

•2 cloves garlic, minced

•1 lb. lean ground beef

•4 tsps. Chili powder

•1 8-oz can tomato sauce

• TB mustard

• 2 tsp Worcestershire sauce

• Salt and pepper

1. Warm oil in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic; sauté 1 minute. Add beef and cook, stirring until no longer pink, about 4 minutes. Add chili powder, sauté 2 minutes. Stir in tomato sauce, mustard and Worcestershire. Season with salt and pepper.

2.Bring to a boil. Reduce heat to medium-low; simmer until cooked through and thickened, about 10 minutes.

(Source: All you magazine & photo also, courtesy of JIM and EVANA)

HOT DOG RECIPES ARE HERE!!!

(photo-google+)

SUMMER RULES!!!

(photo-kappboom wallpaper)

(photo-kappboom wallpaper)

INDY 500 2014!!!

(photos-kappboom wallpaper)

CHEFS PRESS TIPS :)

Chef Tip from Cicciotti's KITCHEN Cookbook-Chef Gaetano Cicciotti

(Source: Mike Pawlenty/Chef Press Photos & Cicciotti's Kitchen Cookbook)

Photo illustrates covering a pot 

three quarters. A wooden spoon keeps 

the lid slightly open and food moist, while

allowing some steam to escape.