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Talk Takeaway: Cooking with Rachael Ray

Posted on Jul 25, 2013 10:45am

Rachael Ray joins "The Talk Food Festival" and gives us ways to spruce up those summer staples.

 
Spice things up with these Vietnamese-inspired hot dogs!

Banh Mi Dog

Vegetables:

1/2 cup sugar

2 teaspoons kosher salt

2 cups rice vinegar or white wine vinegar

1 large carrot, peeled and cut into matchsticks

1/2 seedless cucumber, cut into matchsticks

4 radishes, cut into matchsticks

1 small Fresno or jalapeño chile, seeded and thinly sliced

1/4 red onion, thinly sliced

4 jumbo hot dogs, butterflied open only if crisping on griddle

Cooking spray

Thin baguette, cut into 4, 5-inch pieces to fit the dogs and split open like a book, toasted

1 large slice country style pork pate or mousse pate, divided into 4 pieces

Shredded iceberg lettuce

A handful of mint and parsley leaves, torn or coarsely chopped

Bottle of sriracha, optional

 

Make the vegetables: Bring the sugar, salt, and vinegar to a boil in a small saucepan. Stir to dissolve the sugar, reduce the heat, and let simmer a couple of minutes. Combine the carrot, cucumber, radishes, chile and red onion in a heatproof bowl. Pour the vinegar mixture over the vegetables and let stand at room temperature for about 30 minutes or until ready to use. The veggies will hold in the refrigerator for a few weeks.

 

For the Hot Dogs:

Place a medium pot of water over high heat and bring to a simmer. Turn heat to low, add hot dogs and cook until heated through. This will only take a few minutes. If crisping the dogs, place a griddle or skillet over medium high heat and spray with cooking spray. Add the hot dogs cut side down first to the pan and cook until crisp, about 1-2 minutes. Turn over and crisp the other side for another minute.

 

Place the hot dogs on the bun and nestle in a piece of pate. Top with some shredded lettuce. Drain the vinegar from the vegetables and scatter them over the hot dogs. Top the veggies with torn mint and parsley leaves. Serve with sriracha.

 

Makes 4 hot dogs

* For additional ways to dress up your summer hot dogs check-out the July/August issue of "Every Day with Rachael Ray" magazine.



Baked Bean Casserole

1 pound dry navy beans (French white beans), soaked overnight in water

1/2 pound thick-cut pepper bacon, cut into thirds

1 large or 2 medium yellow onions, finely chopped

3-4 garlic cloves, finely chopped

Salt and pepper

1 cup tomato sauce

1/4-1/3 cup dark brown sugar

2 tablespoons spicy deli mustard

2-3 tablespoons Worcestershire

2 tablespoons cider vinegar

1 cup chicken stock

6 scallions, finely sliced on a bias


Preheat oven to 325 degrees


Rinse off the beans and place in a large soup pot. Cover with water by a couple inches and bring to a low simmer. Let simmer for about 40 minutes or until just tender. Drain and reserve.

 

Place a large high-sided skillet over medium heat and add bacon. Render it halfway, remove from pan and reserve. Add the onion and garlic, season with salt and pepper and cook until soft, but not brown. Stir in the tomato sauce, brown sugar, mustard, Worcestershire, vinegar and stock. Mix in the beans and pour into a medium size casserole dish and arrange the reserved bacon on top (8 or 9 slices). Place in the oven and bake uncovered for 2 hours. Garnish with chopped scallion.

Serves 6-8

 

Oil and Vinegar Slaw

1 cup good quality cloudy apple cider, optional

1/3 cup cider vinegar, such as Bragg

2 tablespoons superfine sugar

2 teaspoons mustard seeds

2 teaspoons celery seed

3 tablespoons canola or grapeseed oil

1 large carrot, shredded

1/2 red onion, very finely chopped

1 pound white cabbage, shredded

Salt and pepper

 
If using apple cider, place in a small saucepot and bring to a simmer. Let reduce until you have about 1/4-1/3 cup and let cool.

 
To that, add the cider vinegar, sugar, mustard seed, celery seed and slowly stream in the oil. Toss that all together with the carrot, red onion, cabbage and season with salt and pepper.

Serves 6-8



Blood Orange Margarita

Popular in Sicily, blood oranges are sweet with red flesh dark enough to stain your countertops (which is why I cut them on a washable cutting board).


2 ounces tequila blanco

1 ounce Grand Marnier

1/2 ounce fresh lime juice

1 ounce fresh blood orange juice

Shake all the ingredients in an ice-filled cocktail shaker and strain into an ice-filled rocks glass or chilled cocktail glass.

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