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Campfire Hash & A Look Inside Cookbook #2!

by on ‎07-02-2014 06:52 PM

Hello, foodies…


Happy Independence Day! It’s a beautiful day in West Chester…I hope that's the case across the country and I hope you’ve got big plans to celebrate our nation’s 238th birthday! I always love doing a little light reading early in the morning and I stumbled upon some fun Fourth of July facts from the U.S. Census Bureau and International Business Times. Ready?



  • In July 1776, there were an estimated 2.5 million people living in our new nation. Today, America is home to 318.4 million people.

  • There are 59 places in the United States with “liberty” in the name. And, there are 136 places with “union” in the name. Pennsylvania has more of these places than any other state.

  • According to the American Pyrotechnics Association, more than 14,000 firework displays illuminate the skies on July 4.

  • The Fourth of July is the most popular holiday for grilling and barbecuing and we’ll consume around 155 million hot dogs.


I imagine we’ll be eating lots of beef this weekend, too! If you plan to grill some steaks this weekend—especially thick steaks—you’ll want to watch this video from our friends at America’s Test Kitchen.



Our Summer’s Best theme continues this Sunday on In the Kitchen with David. If you’re camping this weekend—or you’ve got a camping trip coming up—might I suggest a tasty breakfast? Here’s my Campfire Hash!


Campfire Hash


Campfire Hash
Serves 4-6 


Ingredients:



  • 1 lb red skin potatoes, finely diced and cooked until just tender

  • 3 Tbsp butter

  • 1-1/2 cups diced onions

  • 1 cup diced red peppers

  • 1 cup diced green peppers

  • 1-1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp dried oregano

  • 6 hot dogs, quartered lengthwise and medium diced

  • 2-1/2 cups shredded extra-sharp cheddar cheese


Preparation:



  1.  Melt the butter in a large skillet over medium-high heat. Add the potatoes to the pan and sauté until they begin to brown, about 10–12 minutes.

  2. Add the onions and sauté until translucent, about 6–8 minutes. Add the peppers, salt, pepper, and oregano to the pan and sauté for another 5 minutes. Add the hot dogs and sauté until they begin to brown, about 5 minutes. Remove the pan from the heat.

  3. Top with the cheddar cheese and cover with foil to melt the cheese. Remove the foil, top with your favorite style eggs, and serve.


This recipe is prepared using the Technique® Hard Anodized Dishwasher Safe Color Smart 8-Piece Cookware Set (K37562).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


You can watch me make that dish this Sunday on In the Kitchen with David. And, do you know what else is happening this weekend? You can also see the debut of my brand-new cookbook, Back Around the Table!! I’m presenting it for the first-time ever during ITKWD and I wanted you to be the first to see some of my recipes firsthand…


Mac-N-Cheese Bites


Mac-N-Cheese Bites


Smores Martini


Smores Martini


Mimi's Blackberry Cobbler


Mimi’s Blackberry Cobbler


And last but not least, here’s my Peppermint Layer Cake.


Peppermint Layer Cake


This is one of ten recipes in my bonus holiday chapter. You can only find that special chapter in cookbooks from QVC. You all know how much I love the holiday season and I wanted to give you, my family of foodies, something special everyone else wouldn’t have. I can’t wait to hear what you think of the book. Tank you for all the support you’ve given it already...I’m humbled and honored to share it with you.


In light of Sunday’s campfire recipe—and because I know so many of you will be sitting beside a campfire this weekend—share with me your favorite campfire foods. That’s your blog question. Do you love hot dogs? S’mores? Mountain pies? I’d love to hear from you.


I’ll see you this Sunday at Noon ET.


Keep it flavorful!
—David