Celebrate National Armed Forces Day with Chef Andre Rush

Celebrate National Armed Forces Day with Chef Andre Rush

 Chef Andre Rush’s Mini Frank Kebabs with Foil Franks and Potatoes recipe is a crowd favorite! Whether it is while on vacation or team events, these quick and easy goodies are perfect for your parties and gatherings this Summer!  

Yields 16 Mini Frank Kebabs and 4 Foil Franks and Potatoes

Approx. cook time: 30 mins

Mini Frank Kebabs with Foil Franks and Potatoes

Ingredients

Mini Frank Kebabs:

3 Coney Island style hot dogs

8 cubes of fresh pineapple

8 cubes of cheddar, or cheese of choice

½ green bell pepper

½ yellow, orange, or red bell pepper

1 large dill pickle, sliced

Toothpicks


Foil Franks & Potatoes

1 pound pack of Coney Island style hot dogs

1 ½ pounds of red bliss potatoes, quartered

1 small onion, chopped

¼ cup of fresh parsley, chopped

1 tablespoon of extra virgin olive oil

½ teaspoon of garlic powder

¼ teaspoon of ground oregano

Kosher talk and fresh ground black pepper, to taste


How to Make It

Pineapple-Pepper Frank Kebabs

Grill three hot dogs on high heat for approx. 5 minutes or on a large skillet set to medium heat for approx. 6-7 minutes, until desired char is achieved. Let rest for 5 minutes to cool.

Slice hot dogs into ¾ inch slices, discard the ends, and set aside.

Pro Tip: Our Lamson 8” Chef’s Knife slices with ease! 

Cut fresh bell peppers into ½ inch slices and set aside.

Center one pineapple cube on each toothpick, then add a hot dog slice to each side.

Add a slice of red, green, or orange bell pepper slice to each side, alternating colors as desired. Set aside.

Chef Andre Rush


Pickle & Cheese Frank Kebabs

Cut remaining hot dog rounds in half to create half-moon slices, set aside.

Cut cheddar cheese into 1 inch cubes, set aside.

Center one cube of cheddar on each toothpick, then add a pickle slice to each side.

Add one halved hot dog slice, face up, to each end of the toothpick.

Assemble on a platter with pineapple pepper frank kebabs and serve.


Foil Franks & Potatoes

Grill the hot dogs on high heat for approx. 5 minutes or on a large skillet set to medium heat for approx. 6-7 minutes until desired char is achieved. Allow time to cool. 

Once cool, cut hot dogs into ½ inch slices and combine in a large bowl with quartered potatoes, chopped onion, olive oil, and diced parsley. Add kosher salt and fresh ground pepper to taste.

Divide the mixture among 4 individual sheets of heavy-duty foil (sized approx. 12 x 16 in.), spooning each portion into the center of the sheet and folding tightly to create four individually sealed packets.

Grill packets on medium heat for approx. 12-15 minutes on each side until potatoes are soft enough to cut with a fork.

Pro Tip: Check out Lamson’s barbecue tool sets for superior grilling! 

Remove packets from the grill and carefully open to allow steam to escape before serving. Enjoy! 

 

Chef Andre Rush is a combat veteran. He retired as a master sergeant following 23 years of dedicated service in the United States Army. Chef Rush additionally served as White House Chef from 1997 - 2020. 

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