It’s barbecue season, and I was missing my beloved Weber grill last weekend. Before I moved into my first apartment in college, my dad took it upon himself to teach me how to use a charcoal grill — because nothing beats a burger cooked in your own backyard over a charcoal grill.
Since then, he’s upgraded to his own outdoor poolside kitchen, complete with an obscenely productive vegetable garden. Oh, to have a California summer. I do miss unlimited tomatoes!
Anyway, I had the day off today, so I got to catch up on sleep, cleaning, and a workout after a weekend filled with food and sailing. Hope you’re all having a lovely Monday! Xo.
Hot dogs with sriracha broccoli slaw
3-4 cups broccoli slaw, roughly chopped
3 tablespoons Greek yogurt
2 tablespoons honey
1 tablespoon rice vinegar
3 tablespoons Sriracha sauce
In a medium or large mixing bowl, combine the yogurt, honey, vinegar, and sriracha sauce, whisking vigorously.
Sometimes, broccoli slaw comes in very long shreds — I prefer to avoid awkward eating experiences (and spills), so I chopped up the slaw a little bit more. Then, toss in your sauce, mixing thoroughly. Eat immediately, or let it sit in the fridge for 30 minutes or so to give it a light quick pickle.
Prepare your hot dogs as preferred — since I lack outdoor space and my beloved charcoal grill, the indoor grill had to do. Toast the buns until brown, and top each dawg with a generous heap of slaw. Garnish with more sriracha.