Sweet Beer Simmered Hot Dog Bites Recipes

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.

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!

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.

Steps:

• Preheat a grill to high. Combine the beer, caraway seeds, coriander seeds, mustard seeds, onions, garlic and ginger in a large stockpot. Add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages, about 5 minutes.
• Remove the pot from the grill and let the bratwurst sit in the liquid for about 30 minutes. Transfer the brats to a platter or cutting board.
• Brush the bratwurst with the canola oil and grill until the casings are crisp and golden brown and the brats are warmed through, 4 to 6 minutes per side. Keep warm until serving.

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.