Hugh Groman Recipe: Korean style hot dogs with pickled vegetables, kimchi, and sriracha aioli

Serves 8

Korean style hot dogs with pickled vegetables, kimchi, and sriracha aioli

8 hot dogs

8 hot dog buns

3/4 cup mayo

2 Tablespoons sriracha

2 cups julienned carrots and red bell peppers marinated with 1/4 cup rice wine vinegar

1 cup chopped kimchi

Combine sriracha with aoili

Grill hot dogs and buns.  Top each hot dog with sriracha aioli, kim chi, pickled vegetables, and serve immediately

Italian inspired burgers with fresh mozzarella, sliced tomatoes and homemade basil pesto

8 1/3 lb ground beef patties (about 3 lb of meat formed into 8 flat patties… flatter is better)

8 hamburger buns (your favorite kind)

8oz fresh mozzarella

3/5 cup fresh pesto

3 vine ripemed sliced tomatoes

Fresh pesto:

1 small bunch fresh basil, leaves washed and picked

1/4 cup grated parmesan cheese

1 clove garlic, finely chopped

1/3 cup olive oil

1/4 cup toasted pine nuts or nuts of your choice

salt and pepper to taste

Make pesto by combining ingredients in a blender or food processor, and pulse until well mixed.  Season with salt and pepper.

Season burgers heavily with salt and pepper.  Grill until medium rare, topping with fresh mozzarella in the last two minutes of grilling.   Grill buns.   Spread buns with pesto.  Assemble cheese burger with pesto'd bun and slices of fresh tomato.