Parmesan Truffle Popcorn Chili Dogs

INGREDIENTS

1 tablespoon vegetable oil 1 cup popcorn kernels 3 tablespoons truffle oil 2 tablespoons grated Parmesan cheese

Salt to taste (up to 1 teaspoon)

INSTRUCTIONS

Prepare popcorn with vegetable oil in an air popper or in a lidded pot on the stove. Then drizzle with truffle oil; sprinkle with Parmesan and salt. RECIPE COURTESY OF JOHN SEROCK CATERING

According to Russell Black, owner of Franks ALot, using top-quality hot dogs and unusual toppings makes the difference. Franks A-Lot also serves barbecued chicken, homemade hamburgers, kielbasa sausages and incredible cheese cornbread. The addition of beer and coffee in this dish gives it a boost. The chili can also be served in bowls. (The recipe makes about four bowlsize servings.)

INGREDIENTS

1 tablespoon vegetable oil 1 large onion, sliced 1 green pepper, sliced 2 garlic cloves, minced 1 pound ground beef Salt and freshly ground pepper to taste

¾ cup draft beer 1 cup tomato sauce 1 to 2 tablespoons freshly brewed coffee 1 tablespoon chili powder 12 hot dogs, boiled or grilled

12 hot dog rolls

INSTRUCTIONS

Place the oil in a medium skillet and cook the onion, pepper and garlic over low heat until softened, about 10 minutes. Add ground beef and cook until well browned. Season with salt and pepper. Add beer, tomato sauce, coffee and chili powder, then cook about 20 to 30 minutes, stirring often, until thickened. Place hot dogs in rolls, top with chili and serve. Makes enough chili to top 12 hot dogs. RECIPE COURTESY OF “THE READING TERMINAL MARKET COOKBOOK” SECOND EDITION