Cheese “HOT” Dawg
Bring a little heat to your menu—then top it off with a generous smear of Merkts Sharp Cheddar Cheese. Your patrons will love the sinfully-dunked griddled hotdog almost as much as they love the bold and hearty cheese that complements it.
Ingredients
| Portions: | 12 |
|---|---|
| Serving Size: | 1 Hotdog |
| Day Part: | Lunch, Dinner |
| Ale-Griddled Onions: | |
|---|---|
| 1 | Tablespoon Vegetable Oil |
| 2 | Spanish Onions, Julienne |
| 12 | Ounces Beer, Ale (or Your Favorite) |
| “HOT” Dawgs: | |
|---|---|
| 1 1/2 | Cups Merkts Sharp Cheddar Cheese, Room Temperature |
| 12 | All-Beef, Footlong Hotdogs |
| 12 | Hotdog Buns |
| As Needed (Approximately 1 Cup) Hot Sauce | |
Preparation
| 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).
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