Although it would be easy to plan more healthful foods for summer grilling, hot dogs and burgers top the hit parade. So the following recipes are designed to glorify these choices of the people.
BARBECUE MUSTARD
Preparation time: 5 minutes
Yield: 1 cup
Serve this topping, adapted from “Burning Desires” by W. Park Kerr, with hot dogs or hamburgers. For added character, stir in a teaspoon of chopped chipotle chilies in adobo sauce, available in cans at Mexican markets. For a more flavorful burger, stir a couple of tablespoons of this sauce into a pound of hamburger.
More Top Picks Best Climbing Rope Bags For Enthusiasts
1/2 cup honey-smoked barbecue sauce, or other favorite barbecue sauce
1/3 cup honey-Dijon mustard
1 teaspoon chipotle chilies in adobo sauce, optional
Ground red pepper or hot pepper sauce, optional
1. Whisk together the barbecue sauce, mustard and chilies in a bowl. Cover and refrigerate.
Nutrition information per tablespoon: 20 calories, 1 g fat, 3 g carbohydrates, 230 mg sodium.
FAST AND FURIOUS KETCHUP
Preparation time: 5 minutes
Standing time: 30 minutes
Yield: 1 cup
This topping is a hot and chunky condiment good with burgers, French fries, hot dogs, onion rings and meat loaf. The recipe is adapted from “Burning Desires” by W. Park Kerr.
1/2 cup tomato ketchup
1/2 cup salsa
1 tablespoon chili powder
1/4- 1/2 teaspoon hot red pepper sauce, optional
1. Mix all ingredients in bowl. Let stand 30 minutes before using. Refrigerate, covered, for longer storage.
Nutrition information per tablespoon: 13 calories, 3 g carbohydrates, 132 mg sodium.
GARLICKY PEPPERS AND MUSHROOMS
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 3 1/2 cups
Serve this recipe, adapted from “Cooking for the Weekend” by Michael McLaughlin, hot, warm or cold on hot dogs or hamburgers.
6 teaspoons olive oil
3/4 pound mushrooms, thinly sliced
2 large red bell peppers (or combination of peppers), seeded, cut into 1/4-inch strips
4 cloves garlic, minced
1 tablespoon balsamic or red wine vinegar
1/4 teaspoon each: salt, freshly ground black pepper
1/4 cup minced fresh parsley
More Top Picks Server
1. Heat 2 teaspoons olive oil in a large heavy skillet over medium-high heat. Add half the mushrooms; cook until softened. Remove from the pan and heat another 2 teaspoons olive oil; cook remaining mushrooms. Remove from the pan.
2. Heat remaining 2 teaspoons olive oil over medium-high heat. Add peppers; cook and stir 4 minutes. Add mushrooms and garlic; cook and stir until liquid has almost evaporated and mixture is thick.
3. Add vinegar, salt and pepper; cook until vinegar has evaporated. Remove from the heat and stir in the parsley. Transfer to a bowl.
Nutrition information per 2 tablespoons: 13 calories, 1 g fat, 1 g carbohydrates, 17 mg sodium.
OLIVE PESTO
Preparation time: 10 minutes
Yield: 1 cup
Serve this sauce, adapted from “Pesto” by Lou Siebert Pappas, with hamburgers. Stir a couple of tablespoons of the olive pesto into hamburger meat. Top burgers with sliced provolone or mozzarella and sliced tomatoes.
1/2 cup each: pitted Kalamata olives, pimiento-stuffed green olives, packed fresh basil leaves
2 small green onions, thinly sliced
2 tablespoons pine nuts
1 medium clove garlic, minced
3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
1. Combine olives, basil, green onions, pine nuts and garlic in a food processor or in two batches in a blender. Process until finely minced. Add olive oil and Parmesan; process until pastelike. Refrigerate until ready to use.
Nutrition information per 2 tablespoons: 134 calories, 2 g protein, 14 g fat, 3 g carbohydrates, 871 mg sodium, 2 mg cholesterol.