Ridgecrest® Severed Finger Dogs
Ridgecrest® Severed Finger Dogs
Directions
- Tear one end off the hot dogs to look like a severed finger.
- Using a paring knife. Cut wrinkle in the hot dog where you joint would be. The carve the end of the hot dog to look like a fingernail.
- Place the hot dogs in a 400° oven on a sheet pan lined with parchment paper and cook for 10-12 minutes. This will make the wrinkles and fingernail pop visually.
- Whisk together the ketchup and bloody Mary mix to make the bloody sauce.
- Place the dogs in a steamed bun. Then Drizzle the bloody sauce in a random pattern over the top.
Ingredients
- 4 ea Ridgecrest® angus beef hot dogs
- 4 ea Heritage Ovens® hot dog buns, steamed
- 1/4 cup West Creek® Ketchup
- 3 tbsp Ascend® Bloody Mary Mix
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
