Break out the red, white and blue folding chairs and umbrellas. Slather on the sunscreen and load the picnic basket.

When I cook, I tend to be focused on high-end gourmet fare. But I will be the first to tell you I am in no way opposed to a good juicy hamburger, fried chicken or the best summer food in the world, the American hot dog.

This month’s recipes feature great foods that are pure American, and as we enter the “hot dog” days of summer, what better American fare is there for a featured recipe? Since we all know how to make a great hot dog, I will provide a few unique variations to take your dog to a completely new level. Serve these dogs with homemade kettle chips, and end it with a red white and blue smoothie.

- Chef John Strand

Great Chicago Dog

MAKES 8 SERVINGS

8 all-beef hot dogs

8 poppy seed buns

1/2 cup yellow mustard

1/2 cup sweet green pickle relish

1/2 cup chopped onion

32 tomato wedges

8 dill pickle spear

jarred green peppers (like Texas Pete)

8 dashes of celery salt

Bring a pot of water to a boil. Reduce heat to low, place hot dogs in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. Place hot dog in the steamed buns. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun.

The Cob Dog

MAKES 8 SERVINGS 8 all-beef hot dogs 8 regular buns 1 cup chopped iceberg lettuce 3/4 cup diced tomatoes 1/2 cup crumbled bacon Maytag blue cheese dressing

On a hot grill, cook hot dogs 2 minutes then roll one quarter turn and repeat all the way around. Place bun top down on grill and cook for 1 minute. Place dogs in the bun and top equally with lettuce, tomato, bacon and dressing.

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Smoked Bacon Onion and Pepper Jack Dog

MAKES 8 SERVINGS 8 all-beef hot dogs

8 regular buns

2 tablespoons butter

1 sweet onion thinly sliced

16 thin strips of smoked bacon

8 slices of pepper jack cheese

8 ounces of cream cheese, melted

Wrap hot dogs with two bacon strips each. Meanwhile melt butter and caramelize onions.

Pan-fry the wrapped hot dogs all the way around until bacon is crisp. Place pepper jack cheese into each bun, then the fried wrapped hot dog. Top with onions and spread cream cheese over top.

Cheesy Kettle Chips

MAKES 8 SERVINGS

6 large russet potatoes Canola oil

5 whole cloves garlic Kosher salt and freshly ground black pepper

1/2 cup finely grated sharp cheddar cheese

Wash and clean the potatoes in cold running water. Using a mandolin, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. Set a large pot of canola oil over medium heat and add the garlic. Bring oil up to 375 degrees Fahrenheit. As it heats up, the oil will get infused with the garlic. Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Top with the shredded cheese while they are still warm.

Red, White and Blue Smoothie

MAKES 8 SERVINGS

4 large bananas, cut into pieces and frozen

16 large fresh strawberries, rinsed and sliced

2 cups blueberries

4 cups milk

2 tablespoons and

2 teaspoons vanilla extract

1 cup vanilla yogurt

16 ice cubes

Place the banana pieces, strawberries, blueberries, milk, vanilla extract, yogurt and ice cubes in a blender. Blend until smooth.