From Bahn Mi to Greek-style, experiment with your toppings to elevate the classic hot dog
Move over ketchup and mustard! There are new hot dog toppings in town.
While there is nothing wrong with the classic hot dog, why not try out some new flavor combinations to take the humble hot dog to the next level! Of course, it is important to start with a great base – a Niman Ranch Fearless Frank. These top–rated hot dogs—available in all beef or a combination of beef and pork – are made from 100 percent Certified Humane meat raised on small, sustainable farms in the United States with no antibiotics or hormones – ever. Our farmers always treat their livestock with care and you can truly taste the difference. While many hot dog brands use smoke extracts for flavoring, our uncured dogs are slow smoked over smoldering fires of hardwoods in brick ovens. This pit smoking process develops a camp-fire flavor that cannot be replicated.
Independence Day is the perfect time to get together with friends and family to celebrate freedom, liberty and justice for all. It’s also a great time to cook your favorite summer foods!
Before you set your party menu, pick one of our 10 favorite recipes to help you pull off the perfect 4th of July celebration. We have everything from salads to hot dogs and ribs. You’ll even find a home-made barbecue sauce and rub recipe to impress your friends with whatever cut of meat you choose.
April is National BLT Month, and we’re celebrating by sharing some of the Niman Ranch team’s favorite BLT recipes. Sure – you could go for the regular bacon, lettuce and tomato version. But why not spice things up a bit?
Every spring I look at last year’s homemade plum jam in the cupboard and think of how I’m going to use it up to make room for this year’s harvest. One of my favorites is this plum jam glaze for pork. I like to serve these ribs with fried rice.
It’s a gorgeous fall day here in rural Iowa; a brisk coolness fills the air. As the temperatures dip our menu at home changes a bit too. We turn to roasting, slow cooking and begin making more soups and stews. All of which creates great dishes to eat as well as warm up the house and fill the air with comforting aromas.
This season makes me recall fond school- time memories, surprisingly of my school lunches- even though we probably complained about them at the time. We were lucky because the cooks at my school actually cooked our food. Regardless, the school lunch menu was always predictable.
Here is where my odd food pairing began: if we were having chili at school, we always had a cinnamon roll to go with it. This has ruined me! I can’t seem to enjoy my chili unless it’s served with a cinnamon roll. Yes, the pairing is not traditional – saltines, corn chips or even spaghetti – but I love to dip this sugary, cinnamony treat into my steamy, spicy chili. It’s just the perfect way to eat it.
Here’s the recipe I make at home. My trick is adding Niman Ranch ground pork. It gives the chili a wonderful rich and savory quality- give it a try.
Americans love hot dogs. So much so, July has been declared National Hot Dog Month.
We consume nearly 7 billion hot dogs, or 818 hot dogs every second, between Memorial Day and Labor Day alone. They’re topped with everything from ketchup and mustard to more exotic ingredients like Siracha and Sweet Onion Aioli. Hot dogs grace the tables of backyard barbecues and family gatherings across the country, regardless of the season.
But how often do people think outside the bun? Yes, everyone loves a classic hot dog, but there are so many more ways to enjoy this American favorite. We found these five creative yet simple hot dog recipes for the next time you bring out some juicy Fearless Franks.
I’ve met many people who’ve had an amazing Niman Ranch pork chop at some fine establishment and wish they could make it at home. Most folks hesitate to purchase thick cuts like this, however, so they end up having to enjoy their favorite pork-centric dish in a restaurant.
You may be one of those people who’s intimidated when it comes to cooking a pork chop up to two inches thick, but figuring out the right way to cook it is well worth the effort. Though this may not be the same way great chefs are doing it today, this is a sure-fire way to get the job done with great results.