This year’s Independence Day celebration is especially meaningful as America marks its 250th

birthday—a milestone worthy of a grand celebration! And what could be more American than

baseball, hot dogs, apple pie, and supporting our local farmers?

Since the Fourth of July doesn’t often fall on a Saturday, and our nation only gets one 250th

birthday, we invite you to make the most of this special occasion by joining us at the Lenoir

County Farmers Market. Enjoy hot dogs with all the fixings, grilled street corn, homemade apple

hand pies, and refreshing shaved ice treats.

Bring the whole family and meet “Rowdy,” the mascot of the Down East Bird Dawgs. Enjoy games

on the lawn provided by Kinston Parks & Recreation, and explore hands-on pottery and creative

arts activities sponsored by the Community Council for the Arts and SMART Kinston.

We also extend a special welcome to our newly naturalized citizens following the ceremony at

Historic Harmony Hall. We are honored to celebrate this day of freedom and citizenship with

you.

So come one, come all to the Lenoir County Farmers Market, located at 100 North Herritage

Street in downtown Kinston, on Saturday, July 4. The market will be open from 8:00 a.m. until

2:00 p.m.

And in honor of one of America’s most beloved foods—the hot dog—we thought it would be fun

to introduce you to some of the many unique and delicious ways it can be served. Trust us, there

are more than you might imagine!

Let’s start with my favorite,

The Classic Carolina Hot Dog

Generally, in North and South Carolina and other parts south, the classic “all the way” hot is King.

Red hot dog, grilled or fried in a nice fresh warm bun,

Topped with mustard, chili, diced onions, and slaw!

Here is my favorite Hot Dog Chili recipe, in the Crock Pot of course.

Crock Pot Hot Dog Chili

1 pound ground beef, lean cut

1/3 cup water

¾ cup ketchup

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

2 teaspoons chili powder

½ teaspoon salt

1 teaspoon pepper

½ teaspoon minced onion

In a medium skillet over medium heat combine the ground beef and water. Make sure to

constantly break up the ground beef while it is cooking. You want it as fine as possible. Drain off

any remaining water/grease.

Add the beef to your slow cooker.

Next, add all the remaining ingredients and stir together. Let cook on LOW 2 to 2-1/2 hours.

Serve on hot dogs, French fries, or burgers! Yields 8 servings, I like to multiply the recipe, fill

the Crock pot, and freeze the extra in small containers.

The Coney Island Hot Dog

Coney Island is actually where the hot dog originated by a Polish immigrant named Nathan

Handwerker, sound familiar? Yes, he later founded Nathan’s Famous!! The true American Dream!

The Coney Island Hot Dog

Nathan’s Famous hot dog

Fresh baked and sliced bun

Coney Island Chili Sauce

Diced Onions

Mustard

There is much debate about the Coney Island Chili Sauce but here is one recipe,

Coney Isalnd Chili Sauce

1 teaspoon Olive oil

1 small onion, grated

2 cloves garlic

1 pound ground beef

2 tablespoons chili powder

1 tablespoon ground cumin

2 cups water or beef bouillon

6 ounces tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon white vinegar

1 tablespoon yellow mustard

1 tablespoon brown sugar

1 teaspoon salt

½ teaspoon black pepper

Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, and ground beef,

breaking the ground beef up with a meat chopper. Cook until no pink remains, about 5-7

minutes.

Clear an area in the middle of the pot and add the chili powder, cumin, and tomato paste. Stir

and cook for 3 to 5 minutes to allow the paste and spices to bloom.

Add the remaining ingredients, bring to a boil, then reduce to a simmer. Cover and cook over low

heat for 30 minutes.

Remove the lid and continue to simmer for 30 minutes or until the chili reaches the desired

thickness. Enjoy!

If you really want change up the hot dog, try this California Dog!

California Dog

8 all-beef hot dogs

8 slices of uncured bacon

8 hot dog buns, your choice

1 ½ cups guacamole, homemade or your favorite store bought

¾ cup Monterey Jack or pepper jack cheese, shredded

Wrap one slice of bacon around each hot dog and bake in a 350 degree oven for 15 to 20 minutes.

I would use a broiler pan for cooking so it will catch the grease, and make the bacon crispier.

Place the cooked hot dog in the bun and top with guacamole and a generous portion of the

shredded cheese and Enjoy!!

Authentic Chicago Style Hot Dogs

This one is a pickle lover’s dream.

4 hot dogs

4 poppy seed hot dog buns

¼ cup diced onion

¼ cup yellow mustard

¼ cup sweet pickle relish

12 sport peppers, small slender pickled green chili peppers

4 dill pickle spears

1 medium Roma tomato, or pickled green tomato wedges

Fill a 6 quart pot half way with water. Bring water to a boil over high heat, then turn to low. Add

hot dogs and simmer, uncovered for 15 minutes.

Finely chop the onion and slice the tomato into thin wedges. If using pickled green tomatoes,

slice each tomato into 4 wedges.

During the last 5 minutes of cooking the hot dogs, line a steamer basket with a paper towel and

add hot dog buns. Place steamer over the hot dogs and cover with the lid. Steam for 1 – 5

minutes or until the buns are soft.

To assemble, add one hot dog to each bun, top with the diced onion, relish, mustard, pickled

green tomato wedges or tomato slices, 1 dill pickle spear, and 3 sport peppers. Sprinkle with a

dash of celery salt. Enjoy!!

The Everything’s Bigger in Texas BBQ Hot Dog

Jumbo all beef hot dogs

Toasted brioche buns

Homemade BBQ Sauce, your favorite

Crispy fried onions

Pickled Jalapenos

Shredded sharp cheddar cheese

Grill the jumbo all-beef hot dogs over medium heat.

Toast the brioche buns until golden.

Brush the hot dogs with homemade BBQ sauce.

Sprinkle with shredded cheddar cheese.

Top with fried onions and pickled jalapenos, placing carefully so that each bite ha some of each.

Drizzle with additional BBQ sauce and enjoy!