PICK­LED PEACH AND BA­CON DOGS WITH BASIL-MAYO

Better Homes & Gardens - Best of Summer Recipes - - Dogs Of Summer -

prep 30 min­utes grill 5 min­utes

1/2 cup rice vine­gar

1 Tbsp. honey

1 tsp. fen­nel seeds, crushed

2 peaches, halved, pit­ted, and

thinly sliced

3/4 cup may­on­naise

1/2 cup basil leaves, finely

chopped

8 slices ba­con

1 recipe Grilled Hot Dogs, see

page 45

Arugula leaves (op­tional)

1. For pick­led peaches, in a small bowl whisk to­gether vine­gar, honey, fen­nel seeds, and 1/2 tsp. salt. Place peaches in a large re­seal­able plas­tic bag set in a shal­low dish; pour mari­nade over peaches. Seal bag; ro­tate to coat. Let stand at least 20 min­utes.

2. Mean­while, pre­heat grill to medium. In a small bowl stir to­gether may­on­naise and basil; set aside.

3. Wrap one slice ba­con around each hot dog. Se­cure with a tooth­pick. Grill as di­rected in Grilled Hot Dogs ex­cept grill 7 min­utes or un­til ba­con is cooked through. On each bun, spread 1 Tbsp. mayo- basil mix­ture. Add ba­con-wrapped grilled hot dogs. With slot­ted spoon, scoop some peaches on dogs. Top with arugula leaves, if de­sired. Serve with re­main­ing peaches. Re­frig­er­ate peaches up to 1 day. Makes 8 hot dogs.

per hot dog 573 cal, 34 g fat ( 10 g sat. fat), 48 mg chol, 1,178 mg sodium, 50 g carb, 2 g fiber, 11 g sug­ars, 19 g pro.

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