Beer for Dinner

• 1 hot dog
• 1 slice of thick-cut bacon
• 1 can of spray cheese
• 1 can beer (It doesn’t matter what kind, but we recommend something dark. Corona probably isn’t a good idea)
• 1 cup flour
• Oil for frying

This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife.

Fill the cavity with the spray cheese and use the hot dog you removed from the middle as a cap to keep the cheese in.

Wrap the bacon around the hot dog.

Deep-fry for two to four minutes or until bacon is cooked.

Dab them dry with a paper towel (so the batter will stick). Mix the beer with the flour until it reaches a thick, but lump-free consistency. Dip the dogs in the batter, coating the dog completely.

Deep-fry on high heat for two to three minutes or until brown and deadly.
DANGER: Don’t fry them too long or all of the cheese will explode out into the oil.

Many thanks to mesablue at moralauthority.wordpress.com

Labels: bacon, ezcheeze, flour, fry, hotdogs, oil

Posted by Steve at 9:55 PM | Permalink | Comments | links to this post

"To make a Brew Dog, gently cook your hot dog in beer, lay each one in a warm toasted bun, then smother the dog in Sauerkraut With Caraway. Top off this wiener with a squirt of hot mustard."

• 1 teaspoon caraway seeds
• 1 pound sauerkraut
• 1 cup beer

Put caraway seeds into a nonreactive saucepan and heat over medium low until fragrant. Add sauerkraut and beer and stir to combine. Cook sauerkraut until bubbling hot. Makes 4 cups.

Thanks to the Sun Sentinel

Labels: caraway seeds, hotdogs, sauerkraut

Posted by Steve at 8:05 PM | Permalink | Comments | links to this post

• 2 bottles white beer, wheat beer or lager (12 ounces each)
• 4 cloves garlic, smashed with side of knife
• 21/2 pounds baby red and baby Yukon gold potatoes, quartered
• 1 orange bell pepper, diced
• 3 scallions, sliced thin
• 5 all-beef frankfurters, cut into 1/4-inch slices
• 2 tablespoons butter
• 1 tablespoon flour
• 3/4 cup water
• 1/4 cup cider vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.

Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve 1/4 cup of reduced beer from pot.

In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction.

Bring dressing to a boil; simmer 2 minutes, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm. Serves 4.


Thanks to The Bismarck Tribune

Labels: butter, flour, garlic, hotdogs, peppers, potatoes, scallions, vinegar

Posted by Steve at 8:03 PM | Permalink | Comments | links to this post