Bacon Dog with Stout Onions
Directions
Whisk ketchup, parsley, and tabasco then reserve.
Tightly wrap each hot dog with a slice of bacon starting at one end then finishing at the other. Secure bacon with a toothpick.
Cook bacon wrapped dogs on medium heat portion of grill until bacon is crisp. Remove from grill and remove toothpicks.
Heat butter, onion, garlic, salt, and pepper in a saucepan over medium heat. Cook for 3-4 minutes to caramelize onions.
Pour in beer and simmer to reduce by 3/4.
Spread a portion of tabasco ketchup on warm bun then top with bacon wrapped dog finishing with onions then serve.
Ingredients
4 ea Ridgecrest® angus beef hot dogs, boiled
4 ea Ridgecrest® Bacon, Applewood Slice(s)
8 ea toothpick(s)
4 ea Heritage Ovens® hot dog bun
1 ea Peak Fresh Produce® Onion(s), Yellow, large dice
1 ea Peak Fresh Produce® Jalapeño Pepper(s), small dice
1/2 tsp Roma® minced garlic
2 tbsp Nature's Best Dairy® Butter, Unsalted
1 cup stout
1/8 tsp sea salt
1/8 tsp Magellan® Black Pepper, ground
1/2 cup West Creek® Ketchup
1 tbsp Peak Fresh Produce Parsley, chopped
1 1/2 tbsp Tabasco® Sauce
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Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
