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Barbecue and Buns
The Perfect Summer Grilling Combination

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Korean Cubano
Hot Dogs With Whipped Black-Eyed Pea Spread, Relish and Mustard

(Family Features) - Chef Todd English of Olives restaurant fame worked with the Grain Foods Foundation to create signature barbeque sandwich recipes that offer a new take on traditional backyard favorites.

"Bread is as essential to barbeque as the meat on the grill," English says. "Adding the right kind of bread, bun or roll enhances the taste of your barbeque creation."

Fire Up the Grill!
Celebrating 1.4 Million Years of Barbecue

Yes, it's true - the backyard art of barbeque can be traced back to the cavemen. In fact, our ancestors starting barbequing before they started talking - that's how vital the act of roasting food over an open fire has been to our existence. Anthropologists say cavemen may have started roasting meat some 1.4 million years ago.

One of the greatest barbeque innovations in human history was the creation of bread some 10,000 years ago. For millennia, man had enjoyed barbeque with only his hands. Bread changed all that. Consider the hamburger, one of America's most popular barbeque creations. A hamburger would simply be a flat meatball if it wasn't for the bun to help keep ketchup off fingers. It's a simple fact: a barbeque isn't complete without the bun.

Bread also contributes a low-fat, low-calorie source of energy to the barbeque menu, according to Judi Adams, MS, RD and president of the Grain Foods Foundation. "Grains are essential to a healthy and well-balanced diet, and provide us with the energy we need to enjoy the great outdoors."

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Korean Cubano

  • 6 soft white rolls (if available, use soft Cuban rolls)
  • 6 tablespoons mayonnaise
  • 1 pound thinly sliced boiled ham
  • 1 pound thinly sliced Swiss cheese
  • 1 pound spicy dill pickles (if available, use kimchee)
  • 1 pound thinly sliced prosciutto
  • 6 tablespoons garlic butter

    1. Slice rolls in half and spread insides with mayonnaise. Layer sandwich with ham, cheese, pickles and prosciutto. Thinly brush the outside of rolls with garlic butter and place sandwich on the grill. Cook until bread is crispy and cheese is melted.
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Makes 6

Hot Dogs With Whipped Black-Eyed Pea Spread, Relish and Mustard

  • 2 cups plus 2 teaspoons extra-virgin olive oil, divided
  • 1 bunch rosemary, finely chopped
  • 3 cloves garlic, sliced
  • 3 cups black-eyed peas, cooked
  • 2 tablespoons roasted garlic cloves
  • Dijon mustard to taste
  • 12 hot dogs
  • 12 hot dog rolls
  • 2 cups bright green pickle relish
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    1. In a pot on the grill with 2 teaspoons oil, add rosemary and sliced garlic and heat for about 1 minute. Stir in black-eyed peas. Add just enough water to cover peas, and then transfer mixture to blender. Puree the mixture while slowly adding roasted garlic and remaining extra-virgin olive oil in a steady stream. Once emulsified, add Dijon mustard and salt and pepper to taste.
    2. Place hot dogs on grill; cook until crispy and warmed through. Slit rolls down the middle and toast on the grill for 1 minute. Spread pea puree on one side of rolls and mustard on the other. Place a hot dog in each roll, slit each down the middle and fill with relish.

Makes 12

SOURCE: Grain Foods Foundation

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