THE ULTIMATE CHILI DOGS WITH CREAMY COLESLAW
Recipe Courtesy of Tyler Florence

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Time: 1 hour

Yields: 4 servings

Extra-virgin olive oil

1 medium onion, chopped

1 pound lean ground beef

1 cup ketchup

2 teaspoons chili powder

2 teaspoons prepared yellow mustard

Kosher salt and freshly ground black pepper

4 all-beef hot dogs

2-3 bay leaves

1/4 bunch fresh thyme

2 garlic cloves

4 hot dog rolls (plus extra-virgin olive oil and salt)

Creamy Coleslaw:

½ head of cabbage, washed and shredded

½ red onion, sliced

¼ cup sour cream

¼ cup mayonnaise

juice of 1 lemon

extra virgin olive oil

fresh chopped chives

kosher salt and freshly ground black pepper

Make the coleslaw by combining coleslaw ingredients and tossing together.  Cover and set aside in the refrigerator while you prepare the hot dogs and chili.

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes.  Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, 1 bay leaf and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square.  Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water with garlic cloves, thyme and bay leaves up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That’ll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty and season with salt. To serve, put a dog in each roll and top with the chili and a big scoop of the creamy coleslaw. Garnish with chives and serve with crispy potato chips

TOLAN’S MOM’S POTATO SALAD

Recipe courtesy Tyler Florence

Yield: 4 to 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes
2 pounds small Yukon Gold potatoes
Kosher salt
2 large eggs
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice
1 small red onion, chopped
2 tablespoons capers
2 tablespoons chopped fresh parsley
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Put the potatoes and the eggs into a big saucepan of cold, salted water. Cooking the potatoes with the skin on retains all the natural flavor which makes them taste amazing.

Bring to a simmer and cook until a paring knife poked into the potatoes goes in without resistance, about 15 minutes. Remove the eggs and let cool. Drain the potatoes in a colander and let them cool.

Meanwhile, stir together the mayonnaise, mustard, pickles with juice, onion, capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.  Peel the cooled eggs and grate them in too.  (NB: The next step of peeling is optional) Stick a fork into the potatoes, one at a time, lift them out of the colander and peel with a paring knife.  Break up the potatoes by hand, put them in the bowl with the dressing and toss.  Season to taste with salt and freshly ground black pepper.