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NEW YORK ( DIRTY WATER ) HOT DOGS! recipe | Epicurious.com

water

Tbs. red vinegar

Tsp. nutmeg

cumin

Favorite hot dogs, not skinless!

onion,

Tbs. cooking oil.

red pepper and hot sauce to taste, optional.

c. Tomatoe sauce

Slow Cooker Little Smokies

28 oz package little smokies sausages

grape jelly

chili sauce

Mix jelly and chili sauce together in medium bowl. Add smokies and stir.&nbsp;

Place sausages into slow cooker.

Turn slow cooker to high and cook 90 minutes. Turn slow cooker to warm once desired temperature has been reached. Serve.&nbsp;

These Southern fried chicken wings are made with chicken dredged in milk and flour seasoned with paprika, pepper, and Parmesan. Perfect fried chicken.

Southern Fried Chicken Wings

chicken wings* (see NOTE above)

all-purpose flour

Parmesan cheese,

dry mustard,

dried oregano, crumbled (optional)

salt,

black pepper,

Peanut oil,

Remove and discard the tips of the chicken wings. If using full wings rather than already separated wings and drumettes, carefully separate the first and second joints of the wings using the tip of a sharp knife.

In a shallow baking dish, combine the flour, Parmesan, paprika, mustard, oregano, if using, and salt and pepper and stir until well blended. Pour the milk in a shallow bowl.

Working with 1 wing at a time, dip the chicken in the milk, dredge it in the flour mixture, and then tap off any excess flour. Place the wings on a plate.

In a deep-fryer, deep-sided skillet, or Dutch oven, heat about 2 inches oil until it registers 350°F  (177°C) to 365°F (185°C) on a deep-fry thermometer.

Fry the chicken wings in small batches, being careful not to crowd the pan, nudging the wings so they don&#8217;t stick to the pan and turning them if necessary, until golden brown and cooked through, 8 to 10 minutes. (If the chicken wings are especially meaty, they may require a minute or so longer, just be careful not to fry them so long that they dry out.)

Using tongs, transfer the wings to paper towels to drain. Rest assured, these chicken wings are just as good at room temperature as they are hot. Originally published February 19, 2014.

The Only Marinade You'Ll Ever Need Recipe | Epicurious.Com

lemon juice

hot pepper flakes

black pepper

salt (kosher

lemon zest

garlic,

parsley

extra virgin olive oil

Make salmon the easiest and healthiest way: grilling. Chowhound&#39;s simple, five-step recipe includes instructions on how to prepare both the fish and glaze. Enjoy...

Grilled Salmon

maple syrup

mustard

cider vinegar

thyme leaves

salt

(6-ounce) salmon

Vegetable oil,

Kosher salt

Great for tailgates or the Super Bowl, this easy recipe braises bratwursts in beer, then they&#39;re served in toasted hoagie rolls with mustard and onions.

Beer-Braised Bratwursts with Onion

mustard seeds

caraway seeds

unsalted butter (1/2 stick)

bratwursts

dark brown sugar

(12 ounces) brown ale,

hoagie rolls, toasted

Sweet Hot Mustard,

Mexican street corn dip recipe puts the best parts of Mexican street corn into a bowl and makes it easy to eat with tortilla chips! The dip can be served hot or cold and is a true crowd pleaser!

Mexican Street Corn Dip Recipe

unsalted butter

corn,

mayonnaise

Cojita cheese, crumbled

fresh cilantro, chopped

chili powder

garlic, pressed

limes

Salt and pepper

Make sure the corn has been drained and...

Make sure the corn has been drained and is as dry as possible.

Melt the butter in a large skillet over...

Melt the butter in a large skillet over high heat. Add the corn and cook, until it starts to brown. It’s ok if a few pieces burn. Traditional street corn is charred.

Set aside half of the crumbled bacon, one...

Set aside half of the crumbled   bacon, one tablespoon cilantro and one tablespoon cheese.

Mix the remaining bacon, cheese, cilantro with the...

Mix the remaining bacon, cheese, cilantro with the mayonnaise, chili powder, garlic and lime juice. Add the corn, stirring gently with a spatula or spoonula until the kernels are evenly coated.

Stir in salt and pepper to taste.

Top with the remaining crumbled bacon, then garnish...

Top with the remaining crumbled bacon, then garnish with cilantro and cheese.

Serve hot or cold with tortilla chips

This 3-ingredient Instant Pot chicken, which is spiced up with a buttery buffalo sauce, is perfect for meal prep. 

Instant Pot Buffalo Chicken

chicken breasts (3 to 4 total)

sauce,

Place 2 1/2 pounds boneless, skinless chicken breasts in a single layer in a 6-quart or larger Instant Pot or electric pressure cooker. Pour 1 (12-ounce) bottle hot sauce over the chicken. Cube 4 tablespoons unsalted butter or ghee, and place on top of the chicken.

Lock the lid into place and make sure the valve is set to seal. Program to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. 

Immediately transfer the chicken to a clean cutting board. Use two forks to shred the chicken, then transfer to a bowl. Whisk the sauce in the pressure cooker until combined and emulsified. Add 1 cup of the sauce to the chicken and toss to coat. Add more sauce as needed, and reserve any remaining sauce for serving or storing.  

Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound&#39;s easy recipe uses black beans, Cotija cheese, scallions, and basmati...

Stuffed Poblano Peppers with Black Beans and Cheese

basmati rice

kosher salt, plus more as needed

poblano peppers

black beans

small-dice tomatoes (about 2 small tomatoes)

scallions

Cotija cheese (about 4 ounces)

sour cream

cilantro

cumin seeds, toasted

black pepper, plus more as needed

Toothpicks

Ditch store-bought appetizers and learn to make a simple spinach dip recipe. Chowhound&#39;s guide calls for fresh spinach, and details easy steps to yield 2.5 cups...

Fresh Spinach Dip

olive oil

carrot (from about 1 medium carrot), finely chopped

yellow onion, small dice

garlic cloves, finely chopped

kosher salt,

baby spinach, washed

scallions,

Worcestershire sauce

Slow Cooker Beer Brats - perfect tailgating food! Just toss everything in the slow cooker and let it work its magic. Can serve out of the slow cooker too! SO easy and the brats taste amazing!! Brats, beer, onion, bell peppers, salt, pepper, Worcestershire and garlic. A real crowd pleaser!

Slow Cooker Beer Brats

(19-oz) packages uncooked bratwurst ((Johnsonville))

onion, (sliced)

red bell pepper, (sliced)

yellow bell pepper, (sliced)

green bell pepper, (sliced)

garlic clove, (minced)

(12-o) cans/bottles beer

Combine all ingredients in the slow cooker.

Cover and cook on LOW for 6 to 8 hours.

Serve in hot dog buns with favorite condiments.

Whether you serve Loaded Slow Cooker Pierogi for tailgating or holiday parties they will be a hit. Creamy, comforting & deliciously easy in your crockpot.

Loaded Slow Cooker Pierogi

13 oz package Smoked Sausage, sliced into 1/2" pieces

Tablesppons butter

onion, diced

heavy whipping cream

Tablespoon White Balsamic Vinegar

ground pepper

bacon, cooked & roughly chopped

Muenster cheese, shredded & divided

frozen pierogi

Spray casserole sized slow cooker (or at least...

Spray casserole sized slow cooker (or at least a 5 quart) with non-stick cooking spray.

In saucepan melt butter & saute onion until...

In saucepan melt butter & saute onion until translucent.

Stir in whipping cream and White Balsamic Vinegar.

Add bacon to mixture & reduce heat to...

Add bacon to mixture & reduce heat to low, simmer 3-5 minutes.

Stir in 1 cup of shredded Muenster cheese...

Stir in 1 cup of shredded Muenster cheese and sour cream. Remove from heat.

In slow cooker add smoked sausage, layer one...

In slow cooker add smoked sausage, layer one box of pierogi on top.

Spoon 1/2 of cheese mixture over pierogi, and...

Spoon 1/2 of cheese mixture over pierogi, and 1/2 of remaining shredded cheese.

Repeat layers beginning with second box of pierogi.

Place lid on slow cooker. Cook on high...

Place lid on slow cooker. Cook on high 4 hours, stirring once to combine mixture.

The Ultimate Pork Chops - so tender and juicy. You can cut them with a butter knife!!! Pork chops brined overnight in water, sugar and salt. Rub in a mixture of paprika, garlic powder, onion powder, cumin, dry mustard, pepper and chili powder. Seriously THE BEST!!! Everyone RAVES about these delicious grilled pork chops! #grill #grilling #pork #porkchops

The Ultimate Pork Chops

sugar

pork chops

Tbsp paprika

garlic powder

tsp cumin

onion powder

tsp black pepper

tsp chili powder

In a large pan, combine salt, sugar and  water. Cook over medium heat until sugar and salt are dissolved. Remove from heat. Add ice to cool brine to room temperature.

Place pork chops in a gallon sized resealable plastic bag; add cooled brine. Seal bag. Refrigerate 8 to 12 hours.

Remove pork chops from brine. Rinse and pat dry.

Combine ingredients for rub. Sprinkle on both sides of pork chops.

Prepare grill and cook pork chops until they reach an internal temperature of 145ºF.

Cracked Out Turkey Pinwheels - I am ADDICTED to these sandwiches! Cream cheese, cheddar, bacon, Ranch and turkey wrapped in a tortilla. Can make ahead of time and refrigerate until ready to eat. Perfect for parties and tailgating!!

Cracked Out Turkey Pinwheels

(8-oz) package cream cheese, (softened)

Tbsp ranch mix

cheddar cheese

Tbsp milk

bacon

½ lb thinly sliced deli turkey

(12-inch) large burrito tortillas

Mix softened cream cheese with the ranch powder, cheddar cheese, 1 Tbsp milk, and bacon until well combined. Add more milk if desired.

Spread 1/4 of this mixture evenly on each tortilla then lay 3-4 slices of turkey breast flat on top of the cheese mixture to cover in a single layer.

Roll the tortilla up gently, yet tightly to make sure it holds together and keeps its shape.

Refrigerate for about 30 minutes to firm up the softened cheese. Cut off ends of tortilla roll and cut into 1-inch slices.

This grilled sweet potatoes recipe is an easy way to make tasty sweet potato wedges on the grill.

Grilled Sweet Potatoes

potatoes,

vegetable oil,

cayenne pepper

limes (about 2 teaspoons)

lime juice

A classic chopped salad full of salami, provolone, pepperoncinis and all your favorite Italian sub ingredients from chef Nancy Silverton at Pizzeria Mozza.

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