Today Show: Ericka Burke Pigs in a Blanket Recipe + Clam & Bacon Dip


Today Show: Tailgating Party

Seattle’s Ericka Burke from Volunteer Park Cafe was on Today Show for a tailgating faceoff. She prepared Pigs in a Blanket, Salmon Sliders, and Clam & Bacon Dip. Her Arizona competition made Fried Chicken Sliders & Pork BLTs.

Today Show: Ericka Burke Clam & Bacon Dip Recipe

Today Show: Ericka Burke Pigs in a Blanket Recipe + Clam & Bacon Dip

Ericka Burke from Seattle’s Volunteer Park Cafe shared some tailgate snack ideas on Today Show for Clam & Bacon Dip, along with Pigs in a Blanket. (kazoka /



  • 1 can drained Clams (juice reserved)
  • 1/4 cup Sour Cream
  • 3 cloves minced Garlic
  • Zest and Juice of 1 Lemon
  • 1 tsp Smoked Paprika
  • 1 8-oz package Cream Cheese
  • 1/4 cup grated Parmesan Cheese
  • 3 minced Scallions
  • 1 bunch minced Italian Parsley
  • 1/2 cup chopped, crisp, cooked Bacon
  • Salt & Pepper


  1. Mince and reserve clams.
  2. Combine cream cheese with Parmesan and sour cream.
  3. Add remaining ingredients until fully mixed.
  4. Stir in clam juice, to taste.
  5. Serve with dippers, such as pita chips, bread, or crudite.

Today Show: Ericka Burke Pigs in a Blanket Recipe Ingredients

  • Puff Pastry sheets (cut into 3” squares)
  • cooked Hot Dogs, cut in thirds (or use Chorizo)
  • Sea Salt

Caramelized Onions Ingredients

  • 3 diced Yellow Onions
  • 1/4 cup Sherry
  • 2 tbsp Unsalted Butter
  • 1/2 cup Sugar
  • 2 tsp Salt

Honey Mustard Ingredients

  • 1/2 cup Honey
  • 2 tbsp grainy Mustard
  • Egg Wash
  • 2 Eggs
  • 2 tbsp Milk

Ericka Burke: Today Show Pigs in a Blanket Recipe Directions

  1. To make the caramelized onions, melt butter on medium in a saute pan.
  2. Add onions, seasoned with salt, stirring them in the butter.
  3. After five or six minutes, once onions are translucent add sugar and sherry.
  4. Cook until sherry evaporates. Take off heat and let onions cool.
  5. Combine honey mustard ingredients in a bowl until mixed.
  6. Stir together egg wash ingredients in a small bowl.
  7. On a clean prep surface, arrange squares of cold puff pastry.
  8. Dot honey mustard into the center of each square. Top with onions and a piece of hot dog.
  9. Fold over two of the puff pastry edges, using egg wash to seal. Repeat steps with remaining dough squares.
  10. Arrange on a prepared baking sheet. Brush with egg wash and add sea salt.
  11. Bake at 350 F for 15-20 minutes, to golden brown.


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