Fourth of July is officially less than a week away – how that happened I don’t know, but life sure caught up with all of us. Have you started gearing up for the big holiday weekend? Fourth of July happens to be one of my favorite holiday weekends all year and the smell of the grill means summer is officially here. Kind of like the lighting of the Olympic torch is the start of the Summer Games, the lighting of the grill is the official start to summer. Children running around with sparklers and nary a care in the world makes me smile from ear to ear and spending the weekend with family and friends is what life is all about. It never fails to excite. The smell of burgers and hot dogs on the grill is synonymous with the season and it seemed fitting to end the Hot Dog Days of Summer week with this Tex-Mex Hot Dog. Topped with an entire lineup of south of the border favorite ingredients, this is my favorite hot dog of the week. It’s so full of color, the dog can’t be seen under it all! It’s spicy, fresh and totally fun. Finished off with a heft drizzle of Darigold Mexican Crema, this will be your new top dog. Get it? Top dog? Sorry, I had to say it.
Have you ever had Mexican Crema before? Much like sour cream, it has the power to add fantastic flavor to any dish. It can cool down spicy dishes, adding depth and creaminess to any creation it touches. But unlike traditional sour cream, it has a salty note to it gives yours dishes a new spin and dimension. That hint of salt makes it a cream to covet and I make sure it’s always on hand in my refrigerator.
Darigold, the makers of my favorite Mexican Crema, take immense pride in their work, and the cooperative of over 500 regional dairy farmers make sure that quality is at the pinnacle of their efforts. Locally owned and operated farms mean quality is key to Darigold, and you know the pride and hard work that goes into making sure the very best is put on the shelf for you to consume. Darigold is my choice for crema, butter and whipping cream because I know the results are consistent and top notch.
I’ve made no secret of my love for Darigold, using their heavy whipping cream in many of my recipes and topping it in high mile mounds onto many of my desserts, like my Fresh Lemon Berry Napoleon (perfectly colored for the 4th of July!), and showing you how their Heavy Whipping cream is really a step above the rest in my How To Make Whipping Cream post. Darigold’s unique Chef’s Choice butter is also a cut above the rest because of their unique European vacuum churning process that removes more air than standard churning techniques, allowing for a dense butter with consistent melting and premiere results. As the first company in the country that uses this churning technology, it’s an invaluable tool to make superior butter – used exclusively by many local chefs in their own kitchens.
So when you’re topping your dogs this 4th of July or baking your famous cakes, make sure you use a brand that is of the highest quality, one that takes pride in their work and supports local farmers and their way of life. What better way to celebrate the greatness of our nation than supporting local businesses and the men, women and families that live off the land? There is no better way. Happy 4th everyone and I hope it’s a safe and joyous occasion. Now, where’s my hot dog?
Catch up on the rest of the Hot Dog Days of Summer below.
Tex-Mex Hot Dogs
4 Hot Dog Buns
4 Beef Franks
1 cup Roasted Corn, stripped from Cob
½ cup Cilantro
1 cup canned Pinto Beans, drained and rinsed
½ cup Salsa
½ cup Darigold Mexican Crema
½ cup Red Onion, diced
1 Red Bell Pepper, diced
Preheat grill, to high. Place peeled corn cobs onto hot grill. Rotate occasionally on grill as the kernels turn golden brown. Remove from grill and allow to cool until able to handle safely. Using knife cut kernels away from the cob and set aside. Keep grill on to grill hot dogs next. Grill hot dogs until cooked through. Remove from grill, set aside.
Toast hot dog buns. Fill hot dog bun with hot dog, top with roasted corn, pinto beans, red onion, bell pepper, salsa, cilantro and Darigold Mexican Crema. Devour immediately.