Experience Culinary Delights at Home

A genius move for flavor and mess-free eating

Ingredients (build it your way, but here’s how I like mine):

• All-beef hot dogs
• Olive oil (for grilling)
• Stone ground mustard
• Thinly sliced Roma tomato
• Thinly sliced red onion
• Sweet and spicy pickle slices
• Pickled red onions
• Chicago-style neon green relish
• Hot dog buns of your choice

Optional: Add sport peppers or celery salt for a real Chicago kick.

Instructions:

1. Score the Dog
   Take a sharp knife and diamond-slice one side of your hot dogs (crosshatch pattern). This isn’t just for looks—it helps the dogs crisp up and soak in flavor.
2. Grill It Right
   Heat a flat top or skillet over medium heat and add a splash of olive oil. Grill the hot dogs scored-side down until they’re beautifully browned and slightly crispy.
3. Layer the Flavor
   While the dogs are cooking, get your condiments ready. I go with a bold combo:
   
   • A generous stripe of stone ground mustard
   • Sliced Roma tomatoes
   • Red onion (both raw and pickled)
   • Sweet & spicy pickle slices
   • A spoonful of Chicago-style relish

1. Build the Dog
   Place the hot dog in the bun and start layering your condiments with care. Stack it tall and flavorful—don’t be shy.
2. Here’s the Trick
   Once your hot dog is fully loaded, wrap it tightly in a paper towel and let it rest for a few minutes. This little pause lets the heat warm the condiments and helps everything stay in place when you take that first bite. No more toppings falling out with every chomp.

Pro Tip: Serve with chips and a cold drink, and your guests will swear you’re a hot dog wizard.

Why It Works:
The paper towel wrap trick is a game-changer. It softens the bun slightly, holds the heat, and locks in those layers of flavor so each bite is perfect. It’s like a hot dog burrito—but better.

• 1 flat iron steak (sous vide or grilled to preferred doneness)
• Salt and pepper to taste

• 1 cup fresh cilantro 2 cups Italian Parsley
• 3–4 cloves garlic   1/2 of a red onion
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 bunch broccolini, trimmed
• 1 bell pepper (red or yellow), sliced

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon granulated garlic
• 1/2 teaspoon paprika
• Salt and pepper to taste

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss zucchini, yellow squash, broccolini, and peppers with balsamic vinegar, olive oil, granulated garlic, paprika, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 35–40 minutes, until tender and slightly caramelized.

• Sous Vide Method: Cook steak in a sous vide bath at 130°F (54°C) for 1.5–2 hours. Sear on a hot skillet for 1–2 minutes per side to finish.
• Grill Method: Season steak with salt and pepper. Grill over medium-high heat for 4–5 minutes per side (for medium rare), depending on thickness.

Let the steak rest for 5–10 minutes before slicing thinly against the grain.

1. In a food processor or blender, combine cilantro, garlic, red wine vinegar, and olive oil.
2. Pulse until finely chopped but still textured. Season with salt and pepper to taste.

• Place the roasted vegetables around the edge of a large plate or platter.
• Arrange the sliced steak in the center.
• Spoon chimichurri sauce generously over the steak.
• Serve warm or at room temperature.

• You can substitute skirt or flank steak if flat iron isn't available.
• For a spicier kick, add a pinch of red pepper flakes to the chimichurri.
• This salad pairs perfectly with a glass of Malbec or a bold Cabernet.

Go to Video https://www.youtube.com/watch?v=3EsFfOu7tKY&t=64s