Gluten Free, Grilled, Mains, Meat, QuickRebecca Shetler Fast

Gourmet Hotdogs 3 Ways

Gluten Free, Grilled, Mains, Meat, QuickRebecca Shetler Fast
Gourmet Hotdogs 3 Ways

Moving to Haiti, there were foods that we were expecting to forgo. Take dairy and berries, both are mainly imported, elusive, and outrageously expensive; makes sense. On the flip-side, some surprising things have been easy to find. Like hotdogs; they are everywhere. Hotdogs are tucked into pikliz stuffed breakfast pastries, fried on the street, and cooked into Haitian style gratin. Hotdogs were were even served to me at the maternity clinic, a few hours after giving birth to Madeline. In the spirit of hotdog season, we're sharing some of our top 3 Gourmet Hotdogs; where the standard ketchup, mustard, and relish are replaced by toppings inspired by our favorite sandwich combinations: the Reuben, Cubano and Bánh Mì. Check out our other summer grilling ideas here.

    #1 The Reuben:

    Mains, Gluten Free, Meat, GrilledPaul Shetler FastComment

    Orange Cilantro Grilled Chicken Skewers

    We love the flavor of grilled food. When we moved to Haiti, we missed our decade old baby Weber grill so much that we ended up bringing it with us to Haiti -- impressively packed by Paul's Dad in his suitcase. We debated admitting this embarrassing dependence, recognizing the ridiculousness of bringing our grill to Haiti. But wow, do we love to grill. Local oranges and herbs make a lovely punchy green marinade for these Orange Cilantro Grilled Chicken Skewers. A light zesty marinade to add to your summer repertoire.

    Mains, Gluten Free, Meat, GrilledPaul Shetler FastComment
    Orange Cilantro Grilled Chicken Skewers
    Meat, World Cooking, Mains, DIYPaul Shetler Fastchicken, pickles, carrot, cilantro, radish, cucumber, bread, red onion, soy sauce, vinegar, ginger, fish sauceComment

    Grilled Chicken Bánh Mì Sandwich

    Rebecca's all-time favorite sandwich is the Vietnamese Bánh Mì. Our take on this Vietnamese-French fusion classic uses unctuous grilled chicken, tangy pickled vegetables, heaps of cilantro and jalapeno, and a robust mayo sauce. Despite the long ingredient list and exotic heritage, Grilled Chicken Bánh Mì Sandwiches are straightforward to make and can win over even the pickiest of eaters.  

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    What is your favorite sandwich? Where did you eat your favorite Bánh Mì sandwich? 

    Meat, World Cooking, Mains, DIYPaul Shetler Fastchicken, pickles, carrot, cilantro, radish, cucumber, bread, red onion, soy sauce, vinegar, ginger, fish sauceComment
    Grilled Chicken Bánh Mì Sandwich
    Favorites, Gluten Free, Grilled, Mains, Meat, Quick, SummerPaul Shetler Fastred onion, tortilla, bacon, cheese, cilantro, avocado, limeComment

    Loaded Hotdogs

    It’s a holiday week, and we’re eating hotdogs. To be honest, hotdogs have long been a favorite of mine, and our freezer is stockpiled, prepper-style, in case of a global shortage. We got sick of the soggy, too large buns and obvious condiments, and for this grilling season we’ve gotten creative and kicked out the bun, brought on the tortilla, and seriously ramped up the flavors for gourmet Loaded Hotdogs. We wanted to share our favorite flavor combination; where ketchup and mustard are supplanted by tart homemade quick pickled red onions, tangy guacamole, creamy queso fresco cheese, and if you are feeling decadent, crispy bacon.

    Favorites, Gluten Free, Grilled, Mains, Meat, Quick, SummerPaul Shetler Fastred onion, tortilla, bacon, cheese, cilantro, avocado, limeComment
    Loaded Hotdogs
    Gluten Free, Grilled, Mains, MeatPaul Shetler Fastmolasses, honey, cider vinegar, worchestershireComment

    Chilmole Slow Roasted Spareribs

    Yesterday, both Paul and my sister celebrated their birthdays. Food, as usual, is our vehicle of celebration with an office birthday lunch featuring Paul's favorite Haitian dish, kalalou, stewed okra with slow cooked beef. Unfortunately, an ocean separates us from celebrating with my sister this year, but we in Haiti will spend our weekend in food revelries! Paul has requested his usual quirky birthday-food combinations; buttermilk biscuits, hot fudge pudding cake and watermelon chiffon pie, all fairly doable with minor adaptations. But this year he also requested ribs. Hmm. Since we have some gorgeous chilmole paste in our fridge right now, I am planning to make Paul a grilled version of our recipe for Yucatán Chilmole Slow Roasted Spareribs, a finger-licking rib recipe that we perfected in Pittsburgh before we left. Smoky, spicy, juicy, delicious. 

    Gluten Free, Grilled, Mains, MeatPaul Shetler Fastmolasses, honey, cider vinegar, worchestershireComment
    Chilmole Slow Roasted Spareribs
    DIY, Gluten Free, Quick, Salads, Sides, Vegetables, Vegetarian, World CookingRebecca Shetler Fastcabbage, bell pepper, onion, radish, clove, thyme, lime, vinegar, garlicComment

    Haitian Pikliz

    It is a big week for us. Friday marked our first official day as country representatives, and tomorrow we are moving into our new house. The thought of unpacking after 6 months makes me giddy! This week's transition seems more final than the previous ones, it feels like we have finally arrived at our destination, Haiti is home. As we have explored Haitian culture through food, pikliz was our first culinary attempt. Pikliz is a beloved Haitian condiment; a pickled cabbage dish with spices and citrus notes, that often accompanies rich or fried foods. Our usual make-taste-adjust routine was somewhat stymied, when after our 9th batch, we just couldn't seem to get a consensus from our Haitian friends and co-workers, of the flavor profile for the perfect pikliz. More heat, more sweet, less sour, more citrus, less salt, more salt, add color, more crunch. Finally we figured it out, there is no perfect master recipe. This is our favorite version of our many, many batches. Enjoy tinkering with the recipe to make pikliz your own. This tangy condiment is fantastic with all manner of meat, hot dogs, burgers, and stewed dishes.

    DIY, Gluten Free, Quick, Salads, Sides, Vegetables, Vegetarian, World CookingRebecca Shetler Fastcabbage, bell pepper, onion, radish, clove, thyme, lime, vinegar, garlicComment
    Haitian Pikliz