Planning the perfect family picnic

- Dorothy Hernandez, managing editor of Hour Detroit, joins us to tell us more about planning the perfect picnic -- from everything from the food to what to drink and to keeping the bugs away. You can get her hot dog recipes below.

IMPERIAL-INSPIRED SONORAN HOT DOG WITH BAKED BEANS
Originally a product of Arizona and northern Mexico, the sonoran traditionally consists of a bacon-wrapped dog topped with Mexican ingredients. At Ferndale's Imperial, the house sonoran is topped with stewed beans, poblano pepper, lime crème, queso fresco, salsa, and cilantro  (facebook.com/imperialonwoodward). The following recipe is Dorothy Hernandez of Hour Detroit's own twist on a hot dog inspired by Imperial.

Makes 8 dogs

8 high-quality frankfurters
8 strips bacon
8 hot dog buns
8 tablespoons butter

Poblano-Avocado Crema ingredients
Recipe by Dorothy Hernandez, Hour Detroit

2 poblano peppers
1 small onion, quartered
2 cloves garlic, peeled
Zest and juice of 1 small lime
1 avocado, halved and pit removed
1 cup sour cream
3/4 teaspoon cumin
Salt and pepper to taste

Salsa Verde ingredients
Recipe by Dorothy Hernandez, Hour Detroit

5-6 tomatillos, husks removed
2 jalapenos
¼ cup chopped onion
2 cloves garlic
2 tablespoons canola oil
2 tablespoons lime juice
5-6 sprigs cilantro
Salt and pepper to taste

2 tomatoes, seeded and diced
1 onion, diced
½ cup queso fresco, crumbled
Pickled jalapenos
Grilled corn on the cob, kernels removed
Cilantro, leaves picked off stems and chopped

3-Bean Baked Beans ingredients
Recipe from Hour Detroit's July 2016 issue

Makes 8 servings

Ingredients
½ cup dried/uncooked great northern beans
½ cup dried/uncooked black beans
½ cup dried/uncooked pinto beans
½ pound bacon, cooked and chopped (optional)
1 cup chopped onions
½ cup ketchup
⅓ cup dark brown sugar
¼ cup molasses
Water
1 cup finely chopped carrots
1 cup finely chopped celery
¼ tsp. cayenne pepper, or more to taste
1 teaspoon dry mustard
1 teaspoon black pepper
1 tablespoon kosher salt, or more to taste


To prepare the Poblano Avocado Crema
Recipe by Dorothy Hernandez, Hour Detroit

On a grill over high heat, cook the poblanos, turning a few times to ensure all sides are blackened, about 3 minutes per side. Remove and place peppers in a paper bag to cool. Remove the skins, stems, and seeds from the peppers and place the pepper into a food processor. Add onion, garlic, lime zest and juice, avocado, sour cream, salt, cumin, salt, and pepper. Process until smooth.

To prepare the Salsa Verde
Recipe by Dorothy Hernandez, Hour Detroit

Grill the tomatillos and jalapenos until charred and softened in some spots. Transfer to a food processor and pulse until coarsely chopped. Add the remaining ingredients and process until chunky.

Assembly of the Imperial-Inspired Sonoran Dog
Recipe by Dorothy Hernandez, Hour Detroit

Wrap each hot dog in the bacon and secure with toothpicks. Heat the grill to high and cook the dogs until bacon is crispy.

Slather butter on the buns and throw on the grill until toasted.

Spread the crema on the insides of the bun. Place a bacon-wrapped hot dog on top and spoon the salsa verde on top of the dog. Garnish with the beans, tomatoes, onion, cheese, pickled jalapenos, corn kernels, and cilantro. Serve and enjoy immediately.

To prepare the 3-Bean Baked Beans
Recipe from Hour Detroit's July 2016 issue

Soak beans in a bowl for several hours or overnight in just enough cold water to cover completely. Drain (reserve the liquid) and rinse. Transfer to a pot and cover with 10 cups of water. Bring to a boil then simmer for 1½ hours. Drain well. Transfer to a large bowl. Add the bacon, if using. Combine remaining ingredients in a saucepan, plus 4 cups of reserved liquid and bring to a boil, then simmer for 30 minutes. Pour mixture over beans and toss well. Add enough remaining liquid or water to make the beans "soupy."

Preheat oven to 325 F. Spray a 3-quart glass or ceramic dish with nonstick cooking spray. Transfer the beans to the baking dish. Cover with foil. Bake for 1-1/2 hours until beans are tender. Remove the foil and bake for 1 more hour. Add more water and stir if the beans appear dry.

3-Bean Baked Beans
Recipe by Annabel Cohen
Makes 8 servings

Ingredients
½ cup dried/uncooked great northern beans
½ cup dried/uncooked black beans
½ cup dried/uncooked pinto beans
½ pound bacon, cooked and chopped (optional)
1 cup chopped onions
½ cup ketchup
⅓ cup dark brown sugar
¼ cup molasses
Water
1 cup finely chopped carrots
1 cup finely chopped celery
¼ tsp. cayenne pepper, or more to taste
1 teaspoon dry mustard
1 teaspoon black pepper
1 tablespoon kosher salt, or more to taste

Directions
Soak beans in a bowl for several hours or overnight in just enough cold water to cover completely. Drain (reserve the liquid) and rinse. Transfer to a pot and cover with 10 cups of water. Bring to a boil then simmer for 1½ hours. Drain well. Transfer to a large bowl. Add the bacon, if using. Combine remaining ingredients in a saucepan, plus 4 cups of reserved liquid and bring to a boil, then simmer for 30 minutes. Pour mixture over beans and toss well. Add enough remaining liquid or water to make the beans "soupy."
Preheat oven to 325 F. Spray a 3-quart glass or ceramic dish with nonstick cooking spray. Transfer the beans to the baking dish. Cover with foil. Bake for 1-1/2 hours until beans are tender. Remove the foil and bake for 1 more hour. Add more water and stir if the beans appear dry.

 

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