ST. LOUIS, MO (KTVI) - Carol Hurst of Olde Town Spice Shoppe showed us how to make your hot dogs stand out at this weekend's barbecue.
The 4th of July can have a flair with just a few simple techniques. Hurst shared recipes and one simple trick: Cut "V" marks in your dogs before grilling. The crevices will hold all the condiments and toppings.
½ bottle Simple Girl Vinaigrette
1 bag cabbage slaw mixture
1 stalk fresh celery, diced
½ tsp Bacon Salt
Combine Simple Girl Vinaigrette with one bag of cabbage slaw mixture, celery and bacon salt. Marinate overnight. Top your dog with a heaping portion. And don`t worry! It`s all gluten and sugar free! And made here in the area!
1 tbl Snappy Salsa Seasoning
1 can diced tomatoes or two cups diced, fresh tomatoes
Dice up some of those fresh tomatoes in the garden (or use a can of diced tomatoes) and mix with Snappy Salsa Seasoning- let meld together overnight and put a heaping tablespoon on top of your grilled dog. Add some shredded cheese and optional guacamole. Ole`!
Caramelized Onion and Bacon Dog
You COULD fry up bacon and onions....or...try this easy shortcut...
One jar Balsamic sweet onion jam
6 slices of bacon, cooked
Spoon two tsp of jam over cooked dog and top with slice of bacon
For more delicious recipes go to http://www.OldTownSpices.com.