Homemade Puka Dogs on the Beautiful Shores of Bear Lake

31 years ago my sister and I had a double wedding reception in our parents backyard and we’ve been marking time together with our husbands ever since. This year we went to the beautiful Hawaiian islands where we saw some of the most incredibly gorgeous places on the face of the earth in addition we ate our way through the trip on what has to be the freshest most delectable food I’ve ever experienced. I was snap happy and took way too many pictures of food, some day I’ll get to a post about specific places that are “must visits”, but for today I want to share a very simple mock up of a rather simple meal gone Hawaiian that we had at our recent family reunion at Bear Lake.

The Puka Dog is famous in the Islands for their wonderful sweet bun with a hole in the middle stuffed with fabulous sauces and mustards. If you haven’t had the opportunity to have one, plan to try one when you make it over on your dream vacation. I had heard about them on a food show and jumped at the chance to taste a Puka Dog for myself when I was over there. They are FABULOUS. FYI, if you aren't planning a trip to the land of paradise real soon you can purchase their sauces and mustards here if you think that far in advance - - - or you can do what my sister and I did. Check it out.

picture credit: Candace Little

Of course the dogs Kathy and I made last week weren’t exactly the same, no secret sauce here, but you know what, we did have the taste of Hawaii in them and the family did keep coming back for more. We also served two other options, the All American Hot Dog and a Bacon, Mushroom, Blue cheese Hot Dog, really with all three of those choices who couldn’t be happy?

I did learn a few things about making toppings for a hot dog bar. They need to be minced. Did I say minced, yes, minced. If you are interested in the recipes for the garlic lemon sauce, tropical relish, or the coconut sauce we used send me an email and I’ll shoot them off to you.

ALOHA!

Mary James was born in 1883 at a time when things were simple and

life went at a slow pace. Her words are still true today.

Beautiful Bear Lake & Cobb Sandwiches and Basil Mayonnaise from Foster's Market Cookbook

This past weekend my extended family spent time together at our favorite gathering place, Bear Lake. The blue water always makes me feel younger than I am and reminds me of how much I love my family. I’ve been going there since the day I was born, my ancestors helped settle the area in the 1860’s. What about the color of this lake?

What family reunion doesn’t include food? We spent a wild and windy day on the North Shore trying to boat and jet skiing on Friday afternoon where we had lunch out of coolers. I brought a sandwich filling that turned out to be quite delicious and a perfect travel meal. The idea began from a cookbook loaned to me from a dear friend, Bonnie. The original recipe called for layering the ingredients like a regular sandwich, I decided for ease on the beach to make it into a filling. The basil mayonnaise that I used came from The Foster’s Market Cookbook as well. So far all the recipes I’ve tried from this book have been excellent, I may have to get my own copy.

We ended up eating the filling in some creative ways. As sandwiches, lettuce wraps and just as salads! If you do eat it on a day of high wind on a beach, remember to hold on the top of your sandwich it may blow away . . .

What is your favorite thing to eat at the beach?

This quote hung on a poster in one of my sister-in-law's bedroom while she was growing up. Isn't it a lovely thought? Even a simple smile goes a long way.

Cleaning a Dutch Oven in 10 Easy Steps

10 Steps to Cleaning a Dutch Oven

Step One

Before you cook, oil the Dutch oven with vegetable oil! All inside surfaces including the lid, this will help make clean up much quicker.

Step Two

After finishing your meal or dessert, scrape all food out with a plastic scraper or wooden spoon. Often you can wipe oven out with paper towels to an almost clean surface. It is best to do this while the oven is still warm.

Step Three

After scraping the food out, rinse it out with a bit of water.

Step Four

Using a apple cider vinegar solution (with 1 part vinegar to 3 parts water), scrub the interior of the Dutch oven with a sponge and/or clean plastic scrub brush. Reapply vinegar solution to areas that are particularly crusty and place lid on warm oven. Let stand for about 10 minutes.

Step Five

Repeat this step until all evidence of food is gone. Wipe oven out with paper towels.

Step Six

Warm Dutch oven by heat source.

Step Seven

Apply small amount of oil to all surfaces of the Dutch oven, including the lid.

Step Eight

Allow to cool.

Step Nine

Place a paper towel folded lengthwise several times between the Dutch oven and the lid.

Step Ten

It is now ready to be used for the next meal or to be stored away.

Never store a Dutch oven wet; it will rust overnight.

www.TheTableRunner.com