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Tallgrass Beef hotdogs, a better option for kids

Hot Dog recipes with a twist
Hot Dog recipes with a twist
Kurman Communications

For many children, a few limited dishes seem to be on constant dinner time rotation. Hot dogs are a popular choice for kids. Instead of offering a plain, boring hot dog on a bun, parents can use this popular food as a vehicle to try new flavors.

Chefs Sarah Stegner and George Bumbaris of Prairie Grass Cafe offer many healthy dining options for kids. When it comes to hot dogs, the restaurant offers Tallgrass Beef hot dogs on its menu. This brand of hot dogs offers 100% grass feed beef with no GMO, gluten free and all natural.

Using the hot dog to introduce new flavors is a fun way to get kids to explore their likes and dislikes. While a bold flavor may not be an instant hit, kids may be more apt to explore with a familiar dish. Plus, if parents are eating these twists on a classic, the kids might want to join in on the fun. Learning by example might put a child on the path to a developed palate.

Here are a few hot dog recipes from Chefs Sarah Stegner and George Bumbaris to try at your next family dinner.


Tallgrass Beef Grass-fed Hot Dogs and Beans

By George Bumbaris and Sarah Stegner

(Makes 4 servings)

To prepare the Local Beans


  • ½ cup dry local Pinto beans
  • 1 onion (peeled and cut in 1/2 )
  • 1 carrot (peeled and cut in ½)
  • 2 stalks celery( cut into 2 inch pieces)
  • Salt and pepper to taste

Rinse the beans. Put the beans a pot with the onion, carrot and celery. Cover the beans with cold water and bring to a boil over medium heat. Continue to simmer until the beans are tender. Make sure they stay covered in water the whole time. Cook for approximately 2-3 hours. When the beans are tender remove from the stove and set aside. In a medium sauté pan cook ½ cup diced onions and ½ cup diced Pablano peppers in 2T. olive oil. Season with salt and fresh ground black pepper.

Slice the hot dog and add to the pan. Add in the cooked beans. Garnish with chopped romaine, radishes, and thin slices of crisp tortilla strips, grated lime zest, salt and olive oil.

Tallgrass Beef Grass-Fed Hot Dog with Pica de Gallo and Guacamole

By George Bumbaris and Sarah Stegner

(Makes 2 servings)

Pico recipe

  • ½ cup chopped ripe tomatoes
  • ¼ cup chopped raw red onion
  • ¼ cup chopped Jalapeno, seeds removed
  • 2 Tablespoons chopped cilantro
  • Splash of fresh lime juice
  • Salt
  • Fresh ground black pepper
  • ½ teaspoon olive oil

Mix the above ingredients together

Guacamoles Recipe

  • ½ ripe Avocado (peeled and seed removed)
  • Salt
  • Pinch of cayenne
  • Fresh squeezed lime juice

(Take a spoonful of the pico and add to the avocado )

Take your cooked hot dog and place it in the bun. Spread on the guacamole and top with Pico de Gallo

Tallgrass Beef Grass-Fed Hot Dog with Lightly Spiced Jardinière and Crunchy Cucumber in a Multigrain Bun

By George Bumbaris and Sarah Stegner

(serves 4 people)


  • 1 cup vinegar
  • ¼ cup sugar
  • 1/3 cup water
  • 2 Bay
  • 1 Teas. Fennel seeds
  • 1 teas. Coriander seeds
  • Pinch Celery salt
  • 1 jalapeno
  • 2 cups fresh veggies of your choice, washed, peeled and diced
  • (Suggestions: cauliflower, carrots, peppers , onions, )
  • 1 thin English cucumber peeled and sliced

Prepare vegetables and set aside. Put vinegar, sugar, water, spices and jalapeno in a medium size pot. Bring to a boil over high heat. Remove the jalapeno if you only want a little heat. Then add the vegetables and cook just until tender. Remove from heat. Allow to cool before using.

To prepare the hotdog, put the grilled hot dog in a warm multigrain bun. Add fresh sliced cucumbers and spoon on lightly spiced Jardinière.

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