Seattle Drunk Dogs Food

SEATTLE DRUNK DOGS

Steps:

• Turn on your grill and turn the heat up to high.
• To make the caramelized onions, put Salt (to taste) in a medium pan, enough to coat, and heat to medium. Add the Ground Black Pepper (to taste), Olive Oil (as needed), and Sweet Onion (4). Stir every 10-15 minutes for an hour and a half.
• In a bowl, mix the Cream Cheese (8 ounce), Fresh Chives (1 tablespoon) and Fresh Thyme (1 tablespoon). Set aside.
• Next, put the Dark Beer (3 can) in a medium saute pan with straight sides and bring to a simmer. Add the Beef Hot Dog (8) and cook for 8 minutes or until plump.
• Then transfer to the grill and cook for 5 minutes on one side with the lid down, flip and repeat on the other side. Also add your Hot Dog Buns (8) to the grill for the last few minutes if desired.
• Assemble your hot dog by putting herbed cream cheese on one side of the bun, caramelized onions on the other, your beer braised hot dog in the middle and Arugula (to taste) on top, if you like.
• Enjoy!

SEATTLE DOGS

Steps:

• Heat the butter and oil in a skillet over medium-high heat. Add the onion and sugar, cook for 20 minutes or until onions are caramelized, stirring regularly. Season with salt and pepper to taste.
• As the onions are caramelizing, heat the cream cheese in a pot until soft and warm but not melted/cooked.
• Cook the hot dogs according to the package directions and toast the buns.
• Spread cream cheese on each warm bun. Top with a hot dog and onions.