NEW CASTLE —
There was one other indulgence I recently enjoyed to the max. Although I’m originally from the hot-dog capital, I rarely eat those, either. Yet, one evening, a grilled-to-perfection hot-dog with a lightly grilled bun and spicy golden mustard sounded like the best thing in the world to me. So hubby obliged.
Before I Ieft the festival, someone asked me if I was getting more to take home for the next day.
No, I said.
There are occasions when once is enough because it was delicious the first-time around and I wanted that memory to linger.
Today, we ask for your culinary stories and recipes — especially those that celebrate summer.
And if you have stories or recipe variations to share about polenta, let us know.
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoonfuls unsalted butter
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender; stirring often, about 15 minutes. Turn off the heat. Add the butter and stir until melted.
4 Oscar Mayer Selects Premium beef franks
4 poppy seed hot dog buns
1 small tomato, cut into 8 wedges
4 kosher dill pickle spears
4 teaspoons yellow mustard
1/4 cup chopped onions
1/4 cup sweet pickle relish
Cook franks as directed on package.
Fill buns with franks; place 2 tomato wedges one side of each frank and one pickle spear on other side.
Top with remaining ingredients.
1 Ready-to-use refrigerated pie crust (1/2 of 14.1-oz. package)
4 tomatoes, chopped
1/2 cup chopped sweet onions
1/2 teaspoons dried basil leaves or 1 tablespoon chopped fresh basil
1 1/2 cups Kraft shredded three cheese with a Touch of Philadelphia
3 tablespoons mayonnaise
Heat oven to 350.
Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Pierce bottom and side with fork. Bake 12 to 14 minutes or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.