Chicago Style Hot Dog

Ingredients                                                                                                                     

Yield: 1 Serving

1 SABRETT All-Beef Hot Dog
1 Hot Dog Bun, poppy seed
1 Tbsp Yellow Mustard
1 Tbsp B&G Sweet Pickle Relish
1 Tbsp Chopped Onion
4 Tomato Wedges
1 Dill Pickle Spear
2 Peperoncini, preferably sport peppers if available
1 Dash Celery Salt

 Method

 Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside.

Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet pickle relish, onion, tomato wedges, pickle spear, peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun.

Parfait Cocktails

Ingredients                                                                                                                     

Yield: 16 Serving

Garnish

1  ½ Tbsp Raspberry Sauce, prepared
1 cup NATURE VALLEY® Granola - Oat 'n Honey, crushed

Parfait

4 ½ cups Bananas, fresh, sliced
4 lb (1 pouch) YOPLAIT® ParfaitPro™ Low Fat Strawberry Yogurt
1  ½ cups Raspberry sauce, prepared
1  ½ cups NATURE VALLEY® Granola - Oat 'n Honey



 Method

Garnish

Place 1½ Tbsp raspberry sauce onto a small plate or saucer.
Dip rims of 16 martini glasses into raspberry sauce.
Place 1 cup finely crushed granola onto a small plate or saucer.
Dip raspberry sauce rimmed martini glasses into crushed granola.

Parfait

Place 1 Tbsp granola into bottom of each glass.
Add ¼ cup bananas to each glass.
Pipe ¼ cup Yoplait Strawberry Parfait Pro into each glass.
Drizzle parfaits with 1 tsp raspberry sauce.   Serve immediately. 

Grilled Portobello Mushroms with Hummus & Feta Cheese

Ingredients                                                                                                                     

Yield: 4 Servings

4 Large Portobello Mushrooms
Sea Salt, preferably gray sea salt
Black Pepper, freshly ground
Olive Oil
8 oz Hummus
4 cubes EUPHRATES Feta Cheese, to taste
1 Loaf of Good Crusty Bread, cut into 4 sections

Method

Preheat grill.

Pop out the stem from all of your mushrooms.

Season both sides of the mushrooms.  Start by drizzling olive oil (not too much, just a slight drizzle), and then sprinkle on some sea salt and black pepper to taste.

Cook mushrooms over a hot fire for about 4 minutes on each side.

Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger.  Place the bread face down on the grill to toast.

Place the mushroom burger in the bread, and then top with a tablespoon of hummus and a chunk of feta cheese right in the middle and over with a piece of bread.