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July is National Hot Dog Month!
July is national hot dog month! According to the National Hot Dog and Sausage Council, 2017 will be the year that we Americans will consume a record amount of hot dogs! There’s no better way than to enjoy a baseball game, cookout, or BBQ without a juicy frank in your hand. I mean, who doesn’t like hot dogs? They are one of our most loved comfort foods in America.
5 Fun Facts About Hot Dogs
1. Baseball fans will consume more than 26 million hot dogs at US baseball stadiums this season
2. The worlds biggest hot dog was 1,996ft long
3. The average hot dog is consumed in 6.1 bites
4. The average American eats about 50 hot dogs every year
5. Germany actually created the first hot dog in 1487
Cheesy Hot Dog Scramble
Image source: http://bit.ly/2s4S4CK
1 tablespoon unsalted butter
Reserved diced ½ medium onion from corn salsa recipe
4 large eggs
Kosher salt and freshly ground black pepper
½ cup shredded cheddar
In a medium skillet over medium heat, add the butter. When it is melted, add the onions and cook until they begin to soften, about 5 minutes. Add the hot dogs and cook to heat them through.
Whisk the eggs and season with salt and pepper. Lower the heat in the skillet, pour in the eggs, and sprinkle the cheese on top. Cook, stirring often, until the eggs are cooked to your liking. Serve hot.
Hot Dog Hash
Image source: http://bit.ly/2rkJDk0
2 all-beef hot dogs
1 large Russet potato, diced
½ white onion, diced
1 clove garlic
3 tablespoons olive oil
Salt and pepper
2 large eggs
Dice hot dog into cubes and add to a skillet over medium heat with a small drizzle of oil. Cook until hot dog pieces are starting to get crispy and brown, about five minutes.
Meanwhile, dice potatoes by cutting into planks, then sticks, and finally diced. Also dice onion and mince garlic.
When hot dog is done cooking, remove and add potatoes. Add another drizzle of oil if pan is dry along with a pinch of salt. Let potatoes cook until they are starting to get crispy on the outsides, about 10 minutes. Stir once or twice as they cook.
When potatoes are almost done (Crispy but soft on the inside) add in onions and garlic and cook until veggies are soft. Stir on hot dogs at the end to reheat. Season hash with salt, pepper, and paprika.
In a separate medium skillet, add a drizzle of oil or small pad of butter and let melt over medium heat. Crack in two eggs and cook over-easy. I like to do mine sunny-side up by cooking for a minute and then putting a lid or plate on the skillet and letting the egg steam for 30 seconds.
Serve the egg over the hash with hot sauce (or ketchup) on the side.
The Ultimate Breakfast Hot Dog
Image source: http://bit.ly/2seUH3w
1 large potato, peeled
4 hot dogs
4 buns, toasted
¼ cup cheese, grated
2 slices bacon
1 medium tomato
oil for frying
Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible. The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.
With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.
In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.
Prepare your hotdogs with your preferred method.
Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.
To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato then lay on top of that one egg per hot dog, and crumbled bacon.
No condiments required.
Chicago-Style Hot Dogs
Image source: http://bit.ly/2swl2Nh
4 natural casing beef frankfurters
4 hot dog buns
1 small onion, diced fine
3-4 teaspoons sweet pickle relish
1 cold-pack kosher dill pickle, quartered lengthwise
1 small tomato, sliced into julienne strips
4-8 pickled sport bell peppers or 4-8 tiny hot peppers
Dusseldorf-style brown mustard, with horseradish
Beer, for simmering
Simmer frankfurters in beer or water for approximately 10 minutes.
Warm buns in microwave, until slightly warm and soft.
To assemble hot dogs, place frank in each bun.
Add mustard to taste; top with dill spear, relish onion, tomato, and 1-2 sport peppers. Sprinkle with celery and poppy seeds.
Carolina Chili Dogs
Image source: http://bit.ly/2t5O1Vt
8 hot dogs
8 hot dog buns
1 1⁄4 lbs extra lean ground beef
1 cup chopped onion
1 (6 ounce) can tomato paste
1⁄2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon salt
Begin making the Carolina Chili. (To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe). Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil.
Add the chopped onion to the beef. When the water boils again, reduce the heat to medium. Stir to begin breaking up the meat.
Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.
Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking.
Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it’s easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun and smother with chili.
Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer’s directions and stirring after each 1-minute interval, then reheat. * To reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through.
Memphis BBQ Style Hot Dogs
Image source: http://bit.ly/2svUCLL
4 slices bacon
4 oscar mayer hot dogs
4 hot dog buns
1⁄4 cup bull’s eye memphis style barbecue sauce
2 green onions, sliced
1⁄4cup cheddar cheese, shredded
Heat grill to medium heat.
Wrap bacon tightly around hot dogs.
Grill 10 – 12 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
Add buns to the grill the last 2 or 3 minutes of cooking to toast.
Drain hot dogs on a paper towel. Place in buns and top with BBQ sauce, onions and cheese.
Greek Style Hot Dogs
Image source: http://bit.ly/2st7pO9
1 (7 ounce) containerplain Greek yogurt
1 tablespoon cucumber, grated
2 teaspoons fresh chives, chopped (or use scallions)
1 teaspoon chopped fresh dill (or 1/4 tsp. dried)
1⁄2 teaspoon lemon zest, grated
2 teaspoons fresh lemon juice
4 vegetarian sausages, cooked according to package directions (or use meat)
4 hot dog buns
Stir together yogurt, mayonnaise, cucumber, chives, dill, lemon zest, lemon juice. Add salt and pepper to taste.
Cook sausages according to directions, or however you like.
Place sausages in buns. Top with yogurt mixture and lettuce, red onion, tomato, cucumber and Greek dressng.
Image source: http://bit.ly/2rvfJxH
1 1⁄2 cups macaroni, Broken
3⁄4 cup milk, Evaporated
1 1⁄4 teaspoons dry mustard
1 1⁄4 teaspoons salt
1⁄8 teaspoon pepper
2 1⁄2 cups cheddar cheese, Md, Grated
1 1⁄2 lbs frankfurters, Deli-Style
Cook the macaroni in boiling salted water until tender.
Drain and rinse in hot water.
Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently.
Add the macaroni and blend well.
Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture.
Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes.
Image source: http://bit.ly/2rzJWHd
1 lb hot dog
2⁄3 cup cornmeal
1 cup flour
1⁄2 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
3⁄4 cup milk
Put hot dogs in warm water to keep warm until ready to use. I use all beef hot dogs.
Mix dry ingredients and cut in butter.
Mix egg and milk together.
Stir into dry ingredients until well mixed.
Dry hot dogs, roll in a dusting of flour.
Dip hot dogs into mixture – it’s easiest if you put the mixture into a tall glass.
Deep fry in hot oil (375%) until browned.
Leftovers may be frozen – reheat in 400 degree oven for 10 minutes.
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