Bacon-Cheese Dog

8 slices bacon
8 all-beef hot dogs
8 hot dog buns
8 slices Swiss cheese
1/2 cup barbecue sauce
1 small red onion, diced

Preheat an outdoor grill for medium-high heat.
Lightly oil grate, and set 4 inches from the heat.
Place the bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown.
Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste.
Lightly grill hot dog buns.
To assemble sandwiches, place a slice of cheese and bacon on each bun.
Add a hot dog, top each with 1 tablespoon barbecue sauce, or desired amount, and red onion.

Panchos Argentinos

Salsa Criolla:
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, finely chopped (about 1/2 cup)
1 small tomato, seeded, finely chopped (about 1/2 cup)
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar or apple cider vinegar
Juice of 1 lemon
Kosher salt, freshly ground pepper
Hot Dogs and Assembly:
8 uncured natural casing all-beef sausages (such as Applegate)
Mayonnaise (for serving)
4 hot dog buns, split
Yellow mustard (for serving)

Salsa:
Mix onion, bell pepper, and tomato in a large bowl.
Add oil, vinegar, and lemon juice, then toss to combine.
Taste and season with salt and pepper, then toss again.
Do Ahead: Salsa can be made 5 days ahead.
Transfer to a jar or airtight container and chill.
Let sit at room temperature at least 30 minutes before using.
Hot Dogs:
Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot.
Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once,
until slightly browned, about 2 minutes per side.
Transfer to a plate.
Smear a generous amount of mayonnaise on both sides of buns.
Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread.
Top with mustard and a generous amount of salsa.

Avocado Hummus

1 (15-ounces) can garbanzo beans, drained
2 ripe avocados, peeled, seeded and cut into big chunks
1/4 cup tahini
3 tablespoons extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
2 tablespoons cilantro, chopped (or use about half of a bunch or less)
2 tablespoons water (plus more if needed)
Salt and ground black pepper to taste

Combine all the ingredients in the bowl of a food processor.
Process until the mixture is smooth and creamy.
You may need to add extra water (one tablespoon at the time) to reach the proper consistency (creamy/dip).
Adjust seasoning to taste.
Spoon the hummus into a serving bowl and serve.

Carolina Tailgating Bacon Twirls

2 pork tenderloins
1 package of thick cut bacon
Honey Dijon mustard
1 bottle of your favorite apricot BBQ sauce.

Turn your grill up to high, preheat for 10 minutes.
Cut your pork tenderloins into thin strips lengthwise.
You may want to cut the thin strips in half depending how long your strips are.
You want your bacon strips to be longer than your pork strips.
Slather one side of the pork tenderloin strips with the Dijon honey mustard.
Roll the bacon up with the tenderloin with the bacon on the outside.
When your pellet grill is at 400-450 degrees place your twirls on the grill.
After about 8-10 minutes flip and slather with your favorite apricot bbq sauce.
Make sure to watch your bacon so it doesn’t get too done.
Grill the opposite side for another 8-10 minutes making sure both sides are slathered with sauce and are starting to caramelize.
Let twirls cool for 3-5 minutes before serving.

Deviled Potatoes

1 pound petite red potatoes
1 tablespoon olive oil
1/2 teaspoons kosher salt, divided
1/2 cup sour cream
2 tablespoons brined capers, drained and rinsed
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
2 teaspoons whole grain mustard
1 teaspoon lemon zest
Garnish: chopped fresh flat-leaf parsley

Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil.
Sprinkle with 1 teaspoon of the salt; toss to coat.
Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes.
Remove from oven, and cool 15 minutes.
Cut each potato in half crosswise.
Carefully scoop out potato pulp into a medium bowl, leaving shells intact.
Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes.
Cool completely, about 30 minutes.
Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt.
Spoon mixture generously into each potato shell.

Stone Fruit Clafoutis

2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. vanilla extract
1/3 cup plus 2 Tbsp. granulated sugar
1/2 cup all-purpose flour
2 cups halved and pitted cherries, or pitted and sliced apricots
Powdered sugar (for serving; optional)

Preheat oven to 350°F.
Place butter in a 2–3-qt. shallow baking dish or medium 10" ovenproof skillet.
Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.
Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes.
Add flour and blend just until combined.
Pour batter into hot baking dish. Arrange fruit evenly over.
Sprinkle with remaining 2 Tbsp. granulated sugar.
Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes.
Let cool slightly, then sift powdered sugar over (if using).

Stewed Tomato Shirred Eggs

2 tablespoons salted butter
1 yellow onion, finely chopped
1 teaspoon salt
8 cups diced fresh tomatoes, with juice
1/4 cup packed fresh basil leaves, chopped
2 tablespoons light brown sugar
1 tablespoon red wine vinegar
4 garlic cloves, minced
1/4 teaspoon crushed red pepper
1/2 cup soft, fresh breadcrumbs
8 thin country ham or prosciutto slices
6 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh basil, flat-leaf parsley, or chervil leaves Crusty bread (optional)

Prepare the Stewed Tomatoes:
Melt butter in a 3-6 quart heavy saucepan or Dutch oven over medium.
Add chopped onion and salt; cook, stirring occasionally, until slightly caramelized, about 10 minutes.
Stir in tomatoes, chopped basil, brown sugar, vinegar, garlic, and crushed red pepper.
Cover and increase heat to medium-high; bring to a boil.
Reduce heat to medium-low, and simmer 30 minutes.
Uncover and cook 10 minutes.
Stir in breadcrumbs, and cook until tomato mixture is slightly thickened, about 5 minutes.
Proceed with recipe as directed, or chill overnight in an airtight container.
Stewed Tomatoes are best the next day.
If chilling overnight, bring to a simmer before proceeding with recipe.
Preheat oven to 350°F.
Place ham slices in a single layer on a parchment paper-lined baking sheet;
top with a second piece of parchment paper.
Place a second baking sheet on top of parchment to weigh it down.
Bake on middle rack in preheated oven until ham is crisp and brown, 12 to 15 minutes.
Cool to room temperature.
Remove and discard parchment.
Spoon simmering Stewed Tomatoes into a greased large shallow baking dish or ovenproof 12-inch skillet.
Using the back of a spoon, press 6 evenly spaced indentations in Stewed Tomatoes.
Crack eggs, and slide 1 egg into each indentation.
Sprinkle eggs evenly with salt and black pepper.
Bake at 350°F on middle rack until whites are a little jiggly and yolks are barely set, 12 to 15 minutes.
Divide eggs and Stewed Tomatoes evenly among 4 bowls.
Top evenly with herbs. Stand ham chips upright in bowls.
Serve with crusty bread, if desired.