4PM Panic: Simple Hot Dogs Made Better

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com as a part of the Heinen’s 4 P.M. Panic Series.

For this week’s 4PM Panic post, we’re sharing another of our favorite summertime meals to answer the question, “How do you #SummerWithHeinens?” For us – one surefire way is Hot Dogs! Simple right!?  If you’re boiling a hot dog for a 4-year-old or if you’re a college student microwaving a quick snack, hot dogs are okay in a pinch. But it is also possible to make a real delicious meal of a hot dog if you go the extra step to make it great.

Heinen's 4 PM Panic Hotdogs

This starts with good products. We like all beef franks from Heinen’s. Today we grilled our dogs on an indoor grill pan. Then, once the dogs are in the buns, I put them back on the grill to toast up the bottom of the buns.  This is better than pre-toasting the bun and letting it get too crunchy and dried out.  There’s no recipe for preparing hot dogs.  Everyone has their favorite method.  The magic comes with the toppings and sides.

Our favorite 5 Bean Baked Beans pair perfectly with a grilled dog.  The recipe was originally titled “Funeral Beans” because the person who passed the recipe on to me often brings this dish to the funeral mass ministry to serve those mourning the loss of their loved ones.  It’s that comforting and delicious!  We’ve tweaked the recipe over time so if it’s all the same I’m going to call this dish 5 5 Bean Baked Beans.

5 Bean Baked Beans

Tonight we also made a Fennel Slaw to serve with and on our dogs.  It’s light and fresh with just the right amount of crunch then a hint of sweetness from the apples.  I noticed at the market that the tops were cut off the fennel so I asked if they had any uncut and sure enough they did,  The feathery fronds have great flavor.

Fennel Slaw

Lastly, my favorite part of our meal are the fried green tomatoes.  Iconic summer food! I was so thrilled to find a big basket of green tomatoes at Heinen’s. Supper crunchy, sweet and topped with tangy buttermilk ranch dressing.

Fried Green Tomatoes

Enjoy these recipes.  I hope they become family favorites.  When you try them be sure to snap a picture and tag it with #SummerWithHeinens. And check out what others are sharing with this hashtag on Instagram for even more inspiration.

5 Bean Baked Beans

Ingredients:

  • 2 pounds bacon chopped
  • 1 Large sweet onion chopped
  • 1/4 cup apple cider vinegar
  • 3/4 cup brown sugar
  • 1 TBS corse grain mustard
  • 55 oz can Bushes Baked Beans
  • 15.5 oz can red kidney beans drained
  • 15.5 oz can butter beans drained
  • 15.5 oz black beans
  • 15.5 oz black eye’d peas

Method:

  • In a large duch oven sautee bacon until crispy. Add onion and cook until translucent.
  • Add the rest of the ingredients.
  • Mix and bake at 350° 40-60 minutes.

Fried Green Tomatoes

Ingredients:

  • Vegetable oil for frying
  • 4 green tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons butter milk
  • 2 cups Panko bread crumbs
  • Pinch cayenne pepper
  • Pinch paprika

For the sauce:

  • 1 packet Hidden Valley Ranch Dressing mix
  • 1 cup Hellman’s Mayonnaise
  • 1 cup Buttermilk

Method:

  • In a deep-fryer, preheat oil to 350 degrees F.
  • Season tomatoes, on both sides, with salt and pepper.
  • Place flour and garlic powder in a shallow dish.
  • In another shallow dish, beat eggs with the milk.
  • In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs.
  • Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.
  • Drain on paper towels and serve with
    Ranch dressing made from 1 cup mayo 1 cup butter milk and one packet of Hidden Valley Ranch mix. Refrigerate before serving.

Fennel Slaw

Ingredients:

  •  3 tablespoons extra-virgin olive oil
  •  2 1/2 tablespoons apple cider vinegar
  •  1 1/2 tablespoons coarsely chopped fresh tarragon
  •  2 teaspoons fresh lemon juice
  •  1/4 teaspoon sugar
  •  3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
  •  2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
  •  1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
  • 1 cucumber peeled and julienned
  •  Kosher salt and freshly ground black pepper

Method:

  • Whisk first 5 ingredients in a medium bowl.
  • Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat.
  • Season to taste with salt and pepper.

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