Sweet Beer Simmered Hot Dog Bites Recipes

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TEMPURA OCTOPUS HOT DOG BITES



Tempura Octopus Hot Dog Bites image

Adorably creepy, these octopus bites will fly--or swim--off the party table, with or without a plunge in the Asian-style sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons freshly squeezed lemon juice
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
2 teaspoons sugar
1 small red chile, such as a Thai bird chile, sliced and seeded
1 clove garlic, minced
24 beef cocktail franks
Vegetable oil, for frying
1/2 cup cornstarch
1 cup all-purpose flour
3/4 cup seltzer water
1 large egg
Kosher salt
1/2 cup ice cubes
Serving suggestion: sliced cucumbers

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.

PULL-APART DOG BITES



Pull-Apart Dog Bites image

Make both Chicago and chili hot dog fans happy with these pull-apart appetizers.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 12 pieces

Number Of Ingredients 12

3 hot dogs
One 8-ounce tube crescent roll dough
1 large egg, beaten
Yellow and spicy brown mustard, for serving
2 tablespoons chili, at room temperature
Quarter white onion, finely diced
2 tablespoons shredded sharp Cheddar
1 tablespoon sesame seeds
3 cornichons, halved lengthwise
3 grape tomatoes, halved
2 tablespoons sweet relish
1 tablespoon poppy seeds

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.

HOT DOGS COOKED IN BEER



Hot Dogs Cooked in Beer image

Be it vegan, turkey, beef, pork, sausage links give it a try. For those that don't like the Chard dogs with grill marks. Or you can pre simmer them and then grill them. I myself like grilled but my Dad prefers boiled dogs so I'm posting for him a kicked up version using beer in place of water.

Provided by Rita1652

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 hot dogs
12 ounces beer, your choice
4 hot dog buns
ketchup, to taste (Smoky Red Hot Ketchup!)
hot onions, to taste (Onions in Red Sauce for Hot Dogs)
sauerkraut, to taste (Sauerkraut With Caraway)
chili, to taste (Spicy Smoking Hot Chili "no Beans Here!")
mustard, to taste

Steps:

  • Boil hot dogs for 5 minutes in beer till heated through and plump.
  • Place in buns and top as you wish.

Nutrition Facts : Calories 306.8, Fat 15.2, SaturatedFat 5.7, Cholesterol 23.9, Sodium 722.5, Carbohydrate 26.2, Fiber 0.9, Sugar 4.2, Protein 9.6

SWEET AND SOUR HOT DOG BITES



Sweet and Sour Hot Dog Bites image

Make and share this Sweet and Sour Hot Dog Bites recipe from Food.com.

Provided by Bake-a-holic

Categories     Sweet

Time 25m

Yield 20 snacks, 20 serving(s)

Number Of Ingredients 4

1/4 cup yellow mustard
1/2 cup grape jelly
1 tablespoon sweet pickle relish
1/2 lb hot dog

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.

Nutrition Facts : Calories 61.5, Fat 3.4, SaturatedFat 1.3, Cholesterol 6, Sodium 149.6, Carbohydrate 6.7, Fiber 0.1, Sugar 4.8, Protein 1.3

DRUNK DOGS



Drunk Dogs image

This recipe has been passed around our family for years. I do not know the origin, but our family loves it. It is now a holiday tradition. It's simple and quick, made with cut up hot dogs or cocktail wieners, brown sugar, whiskey, and tangy ketchup! Serve these little dogs with toothpicks.

Provided by LINDA HERMSMEYER

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h10m

Yield 8

Number Of Ingredients 4

1 (28 ounce) bottle ketchup
½ cup brown sugar
2 tablespoons whiskey
1 pound cocktail wieners

Steps:

  • In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 39.2 g, Cholesterol 35.2 mg, Fat 15.4 g, Fiber 0.3 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 1644.3 mg, Sugar 36.5 g

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