Weenie Roast (and corn, grape tomato, radish, sweet onion, and sugar snap pea salad)

Tuesday, June, 5th, 2012

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Just when you thought these happy hot dogs couldn’t get any more happy (they’re nitrite and nitrate free!), they go to the beach. And who isn’t happy at the beach?!

Tonight we had an impromptu weenie roast to celebrate Venus’ crossing of the sun. Not that we actually saw Venus’ transit (no special goggles for us!), but oh well, we had some good dogs. In the picture, Grey, Ollie, and Tabby are building our camp fire. Not captured in the image: the puppy, Finn, running off with more food. This time, he stole two hot dogs and ran down the beach. Whoops.

We literally roasted these bad boys on sticks over the fire (Ollie wanted one corn-on-the-cob too...so we threw an ear on as well), and although some, err, um, all dogs were charred and sandy, they were ridiculously good.

I feel qualified saying this too. I used to drive 50 miles to get a particular brand of humanely-raised, pastured, and nasty additive-free weenies, I consider myself somewhat of a hot dog connoisseur. And I must say, these are delicious -- even more so because they arrive as if by magic in my Washington’s Green Grocer box and I don’t have to step foot into a grocery store. Or drive to a far away market.

The other thing we ate on the beach was a corn salad. So easy to whip up (at home!) and the dish tastes chock full of summer. You don’t even cook the corn -- so in addition to being sweet and crunchy, it’s quick.

So here’s to dining alfresco and summer! Here is the recipe for the salad (the weenies, well, just hold over flame and you’re good...)

Corn, Grape Tomato, Radish, SWEET ONION, and Sugar Snap Pea Salad

2 ears fresh corn
half a box of grape tomatoes, halved
three large radishes, sliced thinly
one or two Vidalia onions, chopped
a handful of sugar snap peas, cut in half
a few splashes of white wine vinegar
a hearty shake of good olive oil
salt and pepper, to taste

First, cut the corn off the cob into a bowl with a sharp knife. Add in all your veggies. Stir in seasoning, oil, and vinegar. Chill for at least 30 minutes before serving.