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Chef Pam joins What's New to help jazz up your Memorial Day cookout

Why settle for the same boring, plain hot dog or burger you've been making every Memorial Day weekend for years?

CLEVELAND — Chef Pam joined the What's New crew today to help Northeast Ohioans spice up their traditional Memorial Day spread!

Why settle for the same boring, plain hot dog or burger you've been making every Memorial Day weekend for years? With the topping recipes Chef Pam brought to the show, you'll wow all of your guests and have them wanting to come back for more.

Chef Pam Hamburger and Hot Dog toppings recipes:

Burger #1 on display

Toppings:

  • Heirloom tomato slice
  • Burrata cheese
  • Basil pesto
  • Balsamic glaze

Burger #2 to assemble 

Toppings:

  • Bourbon bacon jam
  • White cheddar cheese
  • Butter lettuce

Bourbon bacon jam

  • 12 oz bacon chopped
  • 1 sweet onion fine dice
  • 3 cloves garlic minced
  • 2/3 cup apple cider vinegar
  • 5 Tbsp brown sugar
  • 5 Tbsp bourbon
  • 5 Tbsp water
  • Pinch black pepper
  1. Sauté bacon until crispy 8-12 minutes. Add onion and garlic. Sauté 3-5 minutes.
  2. Stir in remaining ingredients. Bring to a boil then simmer until syrupy 20-30 minutes.
  3. Serve hot on burgers or on a breakfast sandwich!

Dog #1 on display

Toppings:

  • Bacon wrapped dog
  • Pulled pork
  • Onion straws
  • Shredded cheddar cheese

Dog #2 to assemble

Toppings:

  • Coney sauce
  • Shredded cheddar cheese
  • Jalapeño Fritos crushed

Coney Sauce

  • 2 Tbsp  canola oil
  • 1 lb ground beef
  • 1 large onion fine chop
  • 2 Tbsp  chili powder
  • 1 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp ground dry mustard
  • 1/2 tsp garlic powder
  • 1/8 tsp cumin
  • 1/8 tsp cinnamon
  • 1/8 tsp black pepper
  • 1/4 cup tomato paste
  • 2 cups water
  • Pinch cayenne (optional)

BBQ, Bacon, Blue Potato Salad

Ingredients

  • 7 large potatoes, cooked & diced
  • 5 slices bacon, cooked & crumbled
  • 1 c. mayonnaise
  • 2 Tbs. BBQ sauces
  • 2 Tbs. yellow mustard
  • 2 c. celery, diced
  • ½ c. fresh parsley, chopped
  • 1 Tbs. tarragon
  • ¼ c. blue cheese

Directions

Combine all ingredients in a large bowl. Chill 1 -2 hours before serving.

   

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