The Dog Days (And Burger) Of Summer
It’s a fact: Summer is short. Every year I count the days to Memorial Day weekend, and no sooner have I cleaned the outside shower, planted the garden, and replenished the sunscreen supply that July is upon us. Well, I guess that’s why we do our best to pack in the fun. So, let’s pack in a little more, finding yet another reason for an outdoor party. Did you know July is National Hot Dog Month? Yep, so I’m thinking we can fire up the grill, invite a handful or a couple dozen guests, tell them to bring swimsuits and create a good, old-fashioned pool party with a hot dog and burger bar complete with a variety of fixins. We have to do it at least once this summer; let’s go ahead and indulge.
First, in support of the recent plastics ban for merchants, I have made it a point to reduce my plastic waste by investing in some eco-friendly plates and utensils and have been pretty happy with what I have found. Palm-leaf and sugarcane/bamboo products have proved to be a reasonable alternative this summer – and they look really nice. The palm-leaf plates have held up very well, and family and friends all comment on how pretty they are. I find the plates plenty sturdy and I’ve had no complaints about the utensils. Yes, they cost a little more, but I’ve found packs of 100 utensils for less than $15 and 50 plates for less than $20. As demand increases, I expect the cost will drop a little more, so all in all, the transition has not been much of an effort, and I find myself wondering why I didn’t do it sooner.
Setting the stage is easy for this one. I’ll use my backyard pool for the backdrop. Of course, hamburgers and hot dogs on the grill is the quintessential menu for a pool party. A couple of picnic tables are all you need since guests will most likely eat, drink, digest and swim. What makes this special is the fixins bar. Because it serves three purposes – décor, menu and an activity – it takes center stage.
Each condiment is displayed in a canning jar or glass bowl. Not only does it look cute, but it also makes for an easy cleanup. Once the party is over, just toss out any leftover ingredients that might have spoiled and send the glass containers to the dishwasher for cleaning. For scooping or spreading the condiments, I simply used large craft sticks for the spreadable ones and bamboo forks for the ones that require scooping. You can even write the name of toppings with a permanent marker on the craft stick or fork if it needs identification. When the party is over, just toss them.
So back to the fixins, what toppings should you include? Well, use your imagination, but a good list to get you started is: ketchup, mustard, barbecue sauce, mayonnaise, Thousand Island dressing, ranch dressing, guacamole, avocado slices, bacon, onions, sliced mushrooms, pickles, hot peppers, sweet peppers, relish, sliced tomatoes, lettuce.
With a vast array of fixins, it’s rather likely guests will want to try more than one creation, so use burger sliders rather than full-size burgers. The slider rolls are easier to find lately, and guests will appreciate the option. I’ll offer beef, turkey, and veggie burger options. If you can only find full-size veggie preformed patties, just thaw and break them up in a bowl, then form small ones. Mark each platter identifying the type. As far as hot dogs, I offer just the all-beef ones, but turkey is also available if you’d like to offer them. I’ll place the platters of burgers and dogs at the head of the line and guests can move right through the fixins.
For sides, I’ll offer two salads. Naturally one must be potato salad, and I like this one made with red potatoes and a kick of Dijon and dill. The second is a healthier and seasonal option, strawberry spinach salad. The red potato salad can be prepared the day before, if you want. The strawberry spinach salad can be assembled a couple of hours before; just don’t add the avocado and dressing until serving. By the way, I tested the bamboo forks for picking up the spinach and strawberries, and they performed admirably.
With the main dish and sides addressed, we move on to the rest. Dessert and a signature drink are one and the same for this event due to the decadent nature of this drink: Frozen Hot Chocolate. It’s so delicious and so much easier to make than you’d expect. You will need to bring the blender outside and provide a way to keep ice frozen and milk cold. Don’t skip the hot chocolate mix. In this recipe; I am not sure why, but it really makes this recipe work. Garnishment is essential, too: chocolate chips, or shavings, sprinkles – be creative.
I will offer one more app/dessert/side dish that my son-in-law gets credit for: frozen watermelon sticks. You can serve these any time during your gathering, and they make perfect snacks for kids in pools. Drips won’t matter, unless slightly pink-tinged pool water is an issue – maybe you can even consider them décor! Just kidding, my pool never turned pink, but this is so easy, so seasonally appropriate and so summer barbecue-worthy. Cut thin slices of watermelon, retaining an inch or so of rind for a handle, and freeze. Kids think they are watermelon popsicles and adults just think they are refreshing.
We did it, celebrated National Hot Dog Month and more. This party is such a good one – nostalgic, traditional, eco-friendly. It’s a day filled with food, fun, friends and family keeping cool and making memories on a steamy summer day. Life is good . . . summer is short . . . jump in!
Dijon-Dill Potato Salad
Ingredients:
• 2 pounds small-medium red potatoes, all generally the same size
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• ½ cup dill, chopped
• ¼ cup parsley, chopped
• ½ cup red onion, finely chopped
• ¾ cup celery, chopped
• ½ cup green onion, chopped
• ½ cup cooked bacon, finely chopped
• Salt and pepper as needed
Directions:
Place potatoes in a large pot and cover with water. Bring to a boil and then lower to a simmer for 10-15 minutes, until barely tender when pierced. Drain the potatoes and place back in empty pot and cover. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, whisk the mayo, mustards, vinegar and herbs together in a small bowl and set aside. When potatoes are done steaming, cut them into quarters, or close to bite-sized pieces. Mix chopped veggies and bacon with cut potatoes in a large bowl. Mix in dressing and season as needed with salt and pepper. Best served chilled after a few hours or overnight.
Strawberry Spinach Salad
Ingredients:
• 1 pound strawberries, hulled and sliced in halves (quarters)
• 3 ounces goat or feta cheese, crumbled
• ¼ cup (to taste) red onion, thinly sliced
• 1½ cups toasted almonds
• 11 ounces baby spinach
Balsamic Dressing:
• ¼ cup extra virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
Directions:
Preheat ceramic nonstick medium skillet on medium heat and add almonds. Toast for about 3 minutes stirring frequently. In a small bowl, combine balsamic dressing ingredients and whisk with a fork. In a large bowl, add spinach and top with strawberries, cheese, red onion and toasted almonds. Drizzle dressing on top and stir gently until well combined.
Frozen Hot Chocolate
Makes 4
Ingredients:
• 1½ cups chocolate milk
• 1 cup (5 to 6 ounces) dry hot chocolate mix
• 3-4 cups cubed ice
• Whipped cream and chocolate sprinkles or chips, for garnish, if desired
• Kahlua or Baileys, if desired
Directions:
Add the milk, hot chocolate mix and ice, in the order listed, to a blender and process until smooth. Pour into glasses and top with whipped cream and chocolate chips, if desired. Add a shot of Baileys or Kahlua, if desired.
