American Kobe Beef hot dogs (photos courtesy Snake River Farms).

If Dad is a hot dog fan, consider treating him to what may be the world’s best hot dogs for Father’s Day: American-style Kobe beef hot dogs from Snake River Farms (also called Wagyu—the difference). The package label calls them “haute dogs.”

These gourmet dogs elevate the familiar to a new, delicious level. Snake River Farms American Wagyu hot dogs are crafted from 100% American Wagyu beef combined with a signature blend of spices, then slowly smoked over hard wood.

Even the casings are special: These are skin-on dogs with an authentic firm bite that’s the hallmark of a truly authentic hot dog (and will surprise you if you’ve only had skinless dogs).

You get what you pay for. One pound of franks, five pieces, is $16, or $13 for packages of four or more, at SnakeRiverFarms.com.

 
BIG DECISIONS

How do you serve the world’s best hot dog?
 
First, pick a great bun.

 
Next, select the condiments.

 
If you’re looking for something more elected, check out yesterday’s tip on gourmet hot dog toppings.
 
IF THIS DOESN’T WORK FOR YOU ON FATHER’S DAY, NATIONAL HOT DOG DAY IS ON JULY 25TH.
 
THE HISTORY OF HOT DOGS.

THE DIFFERENCE BETWEEN KOBE & WAGYU.
 
ABOUT SNAKE RIVER FARMS

Snake River Farms meats are served three-star Michelin-rated restaurants. Products include American Wagyu beef, fresh Kurobuta pork, ham (a NIBBLE favorite).

The family-owned business began more than a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus cross cattle in the U.S.

From its Wagyu beef and Berkshire pork, Snake River Farms also makes gourmet hamburgers, sausages, frankfurters and hardwood-smoked bacon. All items are prepared with only the finest ingredients, and deliver an exquisite eating experience. We love them!

What a nifty idea for birthdays! It’s from Julie Albert and Lisa Gnat, the sisters who authored Bite Me. This recipe is from their second book, Bite Me Too. Their latest book, Lick Your Plate, has recently hit the shelves.

Combine vodka, chocolate liqueur, cream and white cake mix, and top it with whipped cream and sprinkles. That’s a celebration!

And you don’t have to wait for the birthdays of friends and relatives. You can find hundreds of famous people any any given month. In June alone, there are:

 
Here’s the full list.

Ingredients Per Shot

 
Preparation

1. MIX the first four ingredients in a shaker with ice; strain into a shot glass. Garnish with whipped cream and top with sprinkles.
 
Variation

If there are children in attendance, give them chocolate milk or a shake, garnished with the whipped cream and sprinkles.
 

DISCOVER MORE AT BITEMEMORE.COM.
  

Audra’s magnificent naked cake: chocolate and peanut butter. We’re about to eat the computer screen. Photo courtesy TheBakerChick.com.

Oh, how we love you Audra, The Baker Chick. Your emails with such beautiful photos of your recipes make the day better. Even if we don’t have time to make them, just looking at them is sheer satisfaction.

In time for Father’s Day, Audra created one of our favorite cakes*: a rich chocolate naked layer cake with a peanut butter filling and a brush of frosting. Thank you, thank you!

A naked cake is related to a stack cake. Both are layer cakes and are so newly trendy that the terms are used interchangeably. A stack cake has zero outside frosting; a naked cake can have a light swath of frosting on the outside with some naked cake showing through, like this one.

And now…to the kitchen!
 
 
RECIPE: NAKED CHOCOLATE-PEANUT BUTTER LAYER CAKE (NAKED CAKE)

Ingredients For 10-12 Servings
 
For The Cake

 
For The Frosting

 
For The Ganache

1. PREHEAT the oven to 350F. Grease and flour two cake pans, lining with a circle of parchment paper. You can use 6-, 8- or 9- inch pans; of using 6-inch pans, make at least 3 layers.

2. WHISK together in a large bowl the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Stir in the water, buttermilk, oil, vanilla, and eggs, and continue to stir until the batter is smooth.

3. DIVIDE the batter among the pans and bake for 25-35 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Set aside to cool.

4. MAKE the ganache: Place the chocolate in a heat-proof bowl. Bring the heavy cream to a simmer on the stovetop and pour it over the chopped chocolate. Whisk until smooth. Allow to cool and thicken before using (you can pop it into the fridge or freezer).

5. MAKE the frosting: Whip the cream to stiff peaks. Cream together the butter and peanut butter until smooth. Gradually add the powdered sugar until well combined. Fold in the whipped cream until the frosting is smooth and fluffy.

6. ASSEMBLE: Using a serrated knife, level each cake layer, slicing off the “dome” to make the layers even. Place the bottom later on a piece of parchment paper, on a cake turntable (you can use a pedestal cake stand, but invest in an inexpensive turntable). Spread a layer of ganache over the first layer of cake, sticking it into the fridge or freezer as needed between each frosting layer, to firm it up.

7. CONTINUE with a layer of frosting, then another layer of cake, more ganache, more frosting, etc. Add some frosting to the outside of the cake, smoothing with a spatula. Top with chopped peanut butter cups.

 
_____________________

*She adapted the base cake recipe from a Martha Stewart cake.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

June 13th is National Cucumber Day. How about a refreshing cucumber salad? It’s a perfect accompaniment to almost everything: a great sandwich side, hot dog topping, cookout and picnic fare, and a complement to grilled foods and Asian dishes.

This recipe is from Sunset Growers, which used their One Sweet mini cucumbers. The mini cukes are seedless or have limited seeds, and the petite slices are nice visually. But conventional cucumbers are fine.

It’s also much lower in calories and higher in fiber than mayonnaise-based side salads.

This cucumber salad is dressed with a yummy sesame vinaigrette. You can make the recipe a day before serving. Turn it into a first course or luncheon salad with cooked shrimp.
 
 
RECIPE: ASIAN CUCUMBER SALAD

Ingredients For 4 to 6 Side Servings (3-1/2 Cups)

 
For The Sesame Vinaigrette

 
For A Luncheon Salad Or First Course

 
Preparation

1. MAKE the vinaigrette. Heat the oil in a small saucepan heat over medium-high heat until hot. Add the sesame seeds and stir until toasty, about 30 seconds. Remove from the heat and add the vinegar, sugar and salt. Stir to dissolve the sugar. Cool to room temperature; then stir in the chili sauce. Meanwhile…

2. THINLY SLICE the cucumbers. Combine the cucumbers, green onions, and bell peppers in a bowl and add the cooled sesame dressing. Toss well and refrigerate for at least 30 minutes before serving. Serve using a slotted spoon.

3. ADD the greens for lunch or an appetizer, top with the cucumber salad, and garnish with the shrimp.
 
 
MORE FOR NATIONAL CUCUMBER DAY

Here’s a cucumber cocktail recipe—Cucumber Lemonade made with gin—and the different types of cucumbers.

> The history of cucumbers.

> 25 more cucumber recipes.

[2] OneSweet mini cucumbers.

[3] Bag of OneSweet mini cucumbers.

[4] Cook some shrimp for a luncheon salad or first course (photo © I Love Blue Sea).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Top: The Memphis Burger, with cheddar, barbecued pork and cole slaw (photo courtesy Cheesecake Factory). Center: South Of The Border: avocado and salsa (photo courtesy Omaha Steaks). Bottom: Mac and Cheese Burger (photo courtesy Glory Days Grill.

 
Other complaints against include going out include dread of driving (traffic, parking), having to pay the bill at their own celebration, and having to dress up.

The best path, of course, is to ask your dad what he wants. If that’s just burgers and franks in the backyard, you can still make it a special celebration with these ideas for creative toppings from ThePamperedChef.com, along with a few of our own.

Pampered Chef is a great resource for high-quality kitchen wares and yummy recipes to make with them.
 
 
SPECIAL TOPPINGS FOR BURGERS, BRATS, FRANKS & SAUSAGES

It’s time to set aside the ketchup and mustard, says The Pampered Chef, and take burgers and hot dogs from meh to amazing.

Whether dad prefers burgers made of beef, bison, chicken, pork, turkey or veggies—or prefers brats, classic hot dogs or sausages—plan a creative cookout.
 
> CREATIVE BURGER TOPPINGS

> CREATIVE TOPPINGS FOR BRATS, FRANKS & SAUSAGES

Top: A Mexican Dog with shredded Cheddar, onions, tomatoes and jalapeños; chili optional (photo courtesy Body By Bison). Bottom: Brat with dill pickles, pepperoncini and cilantro (photo courtesy Kindred Restaurant).

Ask guests to suggest creative toppings in advance of the event. Create them and let everyone vote for the winner.