|Serving Size:||1 Hotdog|
|Day Part:||Lunch, Dinner|
|1||Tablespoon Vegetable Oil|
|2||Spanish Onions, Julienne|
|12||Ounces Beer, Ale (or Your Favorite)|
|1 1/2||Cups Merkts Sharp Cheddar Cheese, Room Temperature|
|12||All-Beef, Footlong Hotdogs|
|As Needed (Approximately 1 Cup) Hot Sauce|
|Equipment:||Fryer, Stove Top, Oven|
For Ale-Griddled Onions:
- Heat oil in non-stick sauté pan, over medium-high heat.
- Add the onions and cook for approximately 8 minutes until onions are caramelized and translucent.
- Mix in beer and cook for another 8 minutes or until all the beer is absorbed.
- Reserve hot.
To Make A “HOT” Dawg:
- Heat the chili needed for service—then hold hot, in an electric bain-marie or on a steam table.
To Make A Chili Cheesy Dog:
- Spread 2 tablespoons of soft Merkts Sharp Cheddar Cheese down the center and up the sides of the toasted hotdog bun.
- Dip or roll cooked hotdog in hot sauce.
- Then place it in bun.
- Top with 1 small tongful of ale onions (equally divide out the 12 portions).
Add juicy, crispy goodness to this “Hot” Dawg by wrapping a slice of bacon around the hotdog and then cook as usual.