Fraser’s Favorites: Firecracker Franks and Patriotic Salad

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Firecracker Franks, Bacon Butter Corn on the Cob and Patriotic Salad

Firecracker Franks, Bacon Butter Corn on the Cob and Patriotic Salad

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DENVER -- Fraser's Favorites this week is perfect for any Fourth of July holiday weekend picnic or party. Natalie Thompson from Johnson & Wales University helped Dave prepare the feast for the Fourth, and she brought a side dish and dessert as well.

The food featured in Fraser's Favorites is available at King Soopers. Here are ALL of the recipes:

Firecracker Franks

  • 1 (5 ounce) bottle Tabasco sauce
  • 1/3 cup chopped red onion
  • 1 teaspoon oregano
  • 4 hot dogs (footlong or bun length)
  • 4 hot dog buns


  1. In a resealable bag, combine the Tabasco, onion, and oregano. Add the hot dogs and seal the bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
  2. Drain the hot dogs, reserving the marinade. Grill the hot dogs over medium heat for 5-7 minutes, turning several times.
  3. Toast the buns during the last minute of grilling time.
  4. While hot dogs are cooking, put the reserved marinade in a small saucepan and bring to a boil.
  5.  Serve hot dogs in buns, topped with some of the reserved marinade and onions or relish if desired.

Red, White & Blue Potato Salad (Patriotic Salad)

  • 1 pound large blue or purple potatoes
  • 3/4 pound large red-skinned potatoes
  • 3/4 pound large Yukon gold potatoes
  • 3 tablespoons extra-virgin olive oil
  • 6 sprigs thyme, leaves stripped
  • 1/2 cup celery leaves, coarsely chopped, plus 2 stalks celery, thinly sliced
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • Juice of 1 lemon
  • Kosher salt
  • 1 bunch scallions, sliced
  • 1/2 cup mayonnaise
  • 1 teaspoon hot sauce


  1. Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes.
  2. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl.
  3. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt.
  4. Roast until the potatoes are tender and golden, 25 to 35 minutes.
  5. Meanwhile, combine the sliced celery and scallions in a small bowl.
  6. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl.
  7. Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces.
  8. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion mixture.
  9. Serve with the spicy mayonnaise.

Natalie Thompson from Johnson & Wales University prepared another side dish and dessert. Her recipes appear below:

Bacon Butter Corn on the Cob

  • 5 corn on the cob (husked removed and rinsed)
  • 8 to 10 strips of bacon (cooked and crumbled or finely chopped
  • 1 stick (1/2 cup) salted butter, softened


  1. Bring a large pot of water to boil.
  2. Drop the cobs in and cook 5 to 8 minutes, just until the corn is done. (You can also grill the corn if you're into that).
  3. Mix butter and chopped bacon in a small bowl.
  4. Serve the corn covered in bacon butter.

Star Spangled Shortcake

  • 4 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 12 teaspoons (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 3 1/2 cups plus 2 to 3 tablespoons heavy cream
  • 1 large egg
  • 1 pint raspberries
  • 1 pint blueberries
  • 2 pints strawberries, cut in half or quarters, depending on size


  1. Combine flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; use a pastry cutter or two knives to incorporate butter until mixture resembles coarse meal.
  2. Blend 2 cups heavy cream into flour mixture using a fork. Turn out onto a clean work surface; press away from you with the heel of your hand just to combine dough. Add 1 tablespoon cream if the dough is too dry to combine.
  3. Prepare egg wash: Place egg and 2 tablespoons cream in a small bowl, and whisk to combine. Set aside.
  4. Press dough into a 7-by-10-inch rectangle, 1 inch thick. Use a 3 1/2-inch star cutter to cut out six biscuits. Press three of the stars to flatten slightly. Form into a ring on a parchment-lined baking sheet, alternating flattened stars with unflattened stars, using egg wash to join them along common edge. Gather remaining dough; cut out four more stars for additional servings, if desired.
  5. Preheat oven to 400 degrees. Refrigerate for 1 hour. Remove dough from refrigerator. Brush top of star ring and individual stars with egg wash, and sprinkle with 2 tablespoons sugar.
  6. Bake for 5 minutes, then reduce heat to 350 degrees; continue baking until golden brown, about 25 minutes. Transfer to a wire rack to cool.
  7. Combine raspberries, blueberries, strawberries, and remaining 1/4 cup sugar in a large bowl, and toss to combine. Allow berries to sit for at least 30 minutes, until very juicy. (Can be done the night before). Whip remaining 1 1/2 cups cream to soft peaks.
  8. Use a serrated knife to cut star ring in half crosswise. Cut the four extra stars as well. Use two large offset spatulas to carefully lift the top half of the ring, and set aside, leaving the spatulas in place. Set aside tops of stars as well. Transfer bottom of ring to a serving platter. Transfer bottoms of stars to plates, if desired. Spoon berries, juices, and whipped cream over star ring and additional stars. Place the tops on the star ring and stars using the spatulas.
  9. Serve immediately.
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