Sweet Beer Simmered Hot Dog Bites Food

TEMPURA OCTOPUS HOT DOG BITES

Steps:

• Stir together the lemon juice, rice vinegar, soy sauce, sugar, chile, garlic and 1 tablespoon water in a small bowl. Set aside.
• Slice one cocktail frank almost all the way in half lengthwise, leaving the top quarter of the frank intact. Rotate 90 degrees and slice again so you have 4 strips attached to the unsliced top of the frank. Using a sharp paring knife, cut each of the 4 strips in half so you have 8 "tentacles." Spread the tentacles and place upright on a microwave-safe plate. Repeat with the remaining cocktail franks, using 2 plates to lay out all the octopi. Microwave one plate at a time for about 30 seconds, or until the cocktail franks sizzle and the tentacles curl slightly. Let cool. The franks will keep the shape that they were microwaved in.
• Heat 1 1/2 inches of oil to 360 degrees F in a heavy-bottom pot or Dutch oven. Place the cornstarch in a shallow bowl. In a second bowl, whisk together the flour, seltzer, egg and 1/4 teaspoon salt until smooth. Add the ice cubes to keep the batter cold.
• Working in batches, dredge the octopi in the cornstarch, tapping off the excess, and then drag through the batter. Let the excess batter drip off so the tentacles stay defined. Carefully add to the hot oil, holding each octopus by one of the tentacles for the easiest dipping. Fry, turning, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain.
• Serve with the dipping sauce and sliced cucumbers.

SWEET-HOT STEAK BITES

Steps:

• Place pineapple, chile sauce, soy sauce, and crushed red pepper in a crock pot. Mix well.
• Season beef with 1/8 teaspoon salt and 1/8 teaspoon pepper and add to the crock pot. Add onion and stir to coat.
• Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
• Season with additional crushed red pepper, if desired and serve with tomatoes, if using. Serve with excess sauce and toothpicks. Yum!

PULL-APART DOG BITES

Steps:

• Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment.
• Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
• For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
• For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds.
• Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.

BEER BATTERED HOT DOG NUGGETS

Steps:

• In a bowl, mix the flour, egg yolks, salt, oil, and beer.
• Whisk until smooth.
• Let rest as long as possible - even overnight in the fridge.
• When ready to assembly the hot dogs, whisk the egg whites to stiff medium peaks in a bowl.
• Carefully fold the egg whites into the beer batter.
• Split each hot dog in half but DO NOT cut all the way through.
• Spread mustard in the cut and then stuff with cheese.
• Do not overstuff, but make sure there is an ample amount of cheese in each hot dog.
• Cut each hot dog into four chunks, and roll each piece in flour - then dip in the beer batter.
• Deep fry the chunks in oil that has reached 350 degrees.
• Cook until golden brown, approximately 3-5 minutes.
• Serve with extra mustard, ketchup, and relish.

MAUI'S HOT DOG SOPRANO

Steps:

• In a saute pan on medium heat, heat the olive oil and crushed red pepper flakes. When the oil is hot, add the garlic and cook until it turns golden brown, but be careful not to burn it. Add the baby spinach and toss once. Deglaze the pan with white wine and turn off the heat. The spinach should be slightly wilted.
• Add this mixture on top of your Maui dogs and add extra-sharp provolone on top of the spinach, to desired taste.

SWEET AND SOUR HOT DOG BITES

Steps:

• In a saucepan, combine mustard, jelly, and relish; heat over very low heat, stirring constantly, until mixture is hot and well blended.
• Slice hot dogs diagonally into bite-size pieces; add to sauce and heat thoroughly.

SWEET AND SOUR HOT DOG BITES

Steps:

• 1. Mix together mustard and jelly. Heat gradually while stirring to mix completely.
• 2. Cook hot dogs in water. Slice hot dogs into 4-6 pieces each. Add hot dog pieces to sauce and cook on warm for 10-15 minutes. Serve hot as an appetizer.