Hot Dogs

Leave a comment August 30, 2014 foodsinthefastlane

Labor Day is the third largest cookout events in the United States. Tradition dictates that food cooked on a open flame is synonymous with summer holidays and as Labor Day is the last holiday of the summer, it had better be good! If planning a backyard cookout then this is the right place. It’s important to take advantage of Labor Day celebrations to mix up some summer time drinks, pop open some Beer, light up the grill or smoker, and have a great cookout with your friends and family!

Here are some delicious recipes for your Labor Day Cookout!

The number one most popular food cooked on Labor Day is Barbecue Ribs…

Memphis Style BBQ Ribs

Labor Day is also known for the end of “hot dog season“…

Perfect Grilled Hot Dog

Some of my favorite salads include Asian Slaw, and Orzo Pasta Salad, or Black Beans, Rice & Avocado Salad…

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

A cookout is never complete without Watermelon…

Grab and Go Watermelon

or a wonderful Blueberry Cheesecake…

Blueberry Cheesecake

And of course you will need the best Margarita…

The Best Margarita

I hope you all enjoy this Labor Day Weekend as you celebrate with your family and friends!

Boun Appetito!!!

2 Comments June 9, 2013 foodsinthefastlane

A new “twist” on cooking hotdogs….a quick and easy black bean, rice and avocado salad, along with the “perfect” margarita!

My LOVE for food runs family wide. I am very proud of my nephew Kris Wallenta, owner of “Kinta’s” Restaurant…

Seems like only yesterday he was gathering shells at the beach in front of our home…

Kris was recently filmed for the new season of “Flavors of Cozumel”. Hope we get to see that episode in the United States.

When I was looking for a “perfect” margarita, I thought I would ask the expert! This is his “house” margarita. Thank you Kris! Next time you vacation in Cozumel, make sure you visit my nephew’s restaurant…if you mention me you will get a “free” house margarita… 🙂

Black Bean Rice Avocado Salad

1 ½ cup chicken stock
½ cup water
1 cup long grain rice
1 can (15 ounces) black beans, drained and rinsed
2 roma tomatoes, seeded and chopped
2 avocados, diced
2 tablespoons finely chopped red onion
2 tablespoon fresh cilantro, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
½ of one lime, juiced
4 tablespoons “Blood Orange” olive oil, or
3 tablespoons extra virgin olive oil and 1 tablespoon freshly squeezed orange juice

In a 2 quart sauce pan combine chicken stock, water and rice. Cook over high heat until mixture begins to boil, reduce heat to medium low and simmer for 15-20 minutes or until rice is tender. Place cooked rice on a serving dish to cool.

In a large bowl combine remaining ingredients. Stir in cooled rice and gently toss until mixture is well combined. Adjust seasoning with additional salt and pepper, if needed.
Cover bowl and refrigerate for 2 hours or more before serving.

Salad may be served in hollowed out avocado shells, top with additional fresh cilantro.

Kinta’s Famous House Margarita

1.5 ounces Tequila (Reposado)
1.5 ounces Triple Sec
1.5 ounces freshly squeezed lime juice (about 3 limes)
1 cup Ice
1 lime
kosher salt

Rub the outside of 1 glass with cut lime. Dip into a plate of Kosher salt.
Combine the Tequila, Triple Sec and lime juice and ice into a cocktail shaker, shake well
and pour into prepared glass…..

Recipe courtesy of Kristopher Wallenta
Kinta’s Restaurant
Cozumel, Mexico