Happy National Hot Dog Day! July 23rd 2013

Garden Dog

The Day is here! The hot dog is one of America's favorite past time food.  A simple link can be decorated with any topping to cater to your tastes. Last month, Just Grillin sampled bacon wrapped cheddar hot dogs and they were a hit.  We found another twist to your classic dog- a "Garden Hot Dog".  

Ingredients:

• 8 hot dogs or polish sausages
• 8 hot dog buns
• 8 oz. cream cheese, softened
• 1 cup thinly sliced radishes
• 1 cup thinly sliced cucumbers
• 1/4 cup thinly sliced red onion
• 1 Tb. fresh chopped dill
• 1 Tb. Musselman's Apple Cider Vinegar
• 2 Tb. olive oil
• 1 Tb. honey
• Salt and Pepper

Directions:

1. Preheat the grill. Pour the Musselman's Apple Cider Vinegar, olive oil and  honey in a medium bowl. Whisk well, then thinly slice the radishes, cucumbers, and onion and place them in the bowl. Top with fresh dill and toss to coat. Salt and Pepper to taste and set aside.
2. Spread one ounce of cream cheese on each hot dog bun. Place the hot dogs in the buns and set them on a baking sheet. Bake the hot dogs for 5-8 minutes until the hot dog in warmed through and the cream cheese in melted. Top each hot dog with the veggie salad and serve warm.

Onion Goggles

Thursday's Cool Grill Gadget - April 25, 2013

Onion Goggles

Say goodbye to tearing, stinging, irritated eyes when chopping, mincing, dicing and slicing onions and their relatives—leeks, scallions and chives. Wearing the stylish and comfortable Onion Goggles will protect the eyes from irritating onion vapors. The soft foam seal keeps out the nasty onion vapors. When onions are cut, an enzyme called sulfoxide lyase and sulfuric compounds are released from the broken cells. When exposed to air, they react with one another to form a vapor. As this vapor evaporates, it irritates our eyes and causes us to cry. Kitchen folklore remedies such as burning candles or matches, slicing onions under water and freezing the onions before cutting are not effective.

• Comfortable foam seal
• Wipe lenses with clean, lint-free cloth
• Durable plastic frame
• Includes one pair of goggles, one case

http://www.justgrillinflorida.com/outdoor-grills-and-more/grills-and-accessories/

Sunday’s Appetizers - March 24, 2013

Baked Camembert
Just Grillin carries bold ingredients:
1 8-oz. wheel of Camembert Cheese, or two 6- oz. wheels
1/3 cup Stonewall Kitchen’s Roasted Garlic Onion Jam
1/2 tsp. fresh rosemary, finely chopped
2 Tbsp. walnuts or pecans, toasted

Directions:
1. Preheat grill or oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.
2. Make sure you only cut through the rind of the Camembert cheese by running a knife around the top (¼ inch in from the edge of the cheese). Make several cuts across the cheese forming small triangles, and then gently remove the top rind forming a shallow cup to hold the jam.
3. Spread the Stonewall Kitchen Roasted Onion Garlic Jam over the top of the cheese. Sprinkle the rosemary and nuts on top. Place on baking sheet and bake 20 minutes, or until the cheese is warm and soft.
4. Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.

http://www.justgrillinflorida.com/category/recipes/appetizers-1/

Friday’s What’s for Lunch - Mar 1, 2013

Roasted Garlic Onion Jam Pizza

Just Grillin carries bold ingredients for Roasted Garlic Onion Jam Pizza:
1 thin pizza crust (12" Boboli)
3 tablespoons Stonewall Kitchen Roasted Garlic Onion Jam
1/2 cup blue cheese (or feta, goat or any cheese)

Directions:
1. Preheat grill or oven to 450 degrees
2. Spread the Roasted Garlic Onion Jam evenly over crust
3. Sprinkle cheese over entire top of the pizza
4. Bake 8-10 minutes until cheese is melted and jam begins to bubblehttp://www.justgrillinflorida.com/category/recipes/pizza-1/