Ron's Gourmet Dawgs
"Your normal hot dog kicked up a few notches!!!"
photo by Starrynews
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
8 hot dogs
- Serves:
- 3-4
ingredients
directions
- I am fortunate enough to have a professional griddle and a counter top griddle in my home. If you happen to have the counter top version you have it made making this recipe, for that is all that is needed.
- I start off putting the pkg of bun length hot dogs on the griddle to heat them up.
- While heating the dogs, I go ahead and dice up my large onion.
- Then I take 4 tbsp of the butter on put on the opposite end of the griddle than the dogs, and saute the onions (making sure not to burn, unless you like your onion in such a manner).
- I prefer to use Nathan's dogs due to them having squared sides to where they don't roll too easy on you while turning to evenly cook.
- Once the onions are done to your liking, remove them from the griddle and place in a small bowl or on a small plate while you finish up.
- Once the dogs are done to your liking, remove them from the griddle and then scrape the griddle down free of any remaining onions and such.
- Take the remaining butter and place on the griddle and spread all over the griddle and toast the buns if you like ( I toasted mine, just my preference).
- Once the buns have been toasted, I take a slice of cheese ( used American this time) and split it in half and over lap the cheese on one side of the bun.
- Then I place the hot dog on the bun, cover with mustard, sauteed onions, then the horseradish sauce then topped off with ketchup and relish.
- Your toppings may vary, this is just the toppings that myself and my family prefer.
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Reviews
-
Yum! The simple addition of the sauteed onions really boosted the flavor. I prepared the dogs, onions, and buns, and then put everything out on the table for people to load up theirs to taste. It was a big hit. Thanks for sharing! Made for PAC Spring '14
RECIPE SUBMITTED BY
I am a 45 yro male that LOVES to cook, bake and I even go as far as decorating cakes when the need arises. I started learning how to cook from my mom when I was 10 yrs old. Since my first "About Me" I have recieved my Degree in the Culinary Arts as well as Business Management. I also attended then Wilton School for Cake Decorating in Illinois earlier this yr.
I still own/operate my own Sports Bar & Grill but like before, it's not your typical bar & grill. I have more on the menu than burgers & wings and such. I do have lunch & dinner special featuring family type meals like meatloaf, chicken fried steaks and on fri-sat. nites I have Specials on Prime Rib.
I have returned to the catering part of the biz after taking a break from it for almost a yr. as well as having a mobile concession stand truck that I operate at festivals & special activities. Between the B&G, catering and concession truck I employ 45 people.
I have been very blessed with my businesses and have become more involved with the local charities and food banks. Since the first part of May of this yr. any leftovers from my specials M-F I take & donate to the shelter house downtown and I am going to be sponsering my first Thanksgiving & Christmas dinners for the public this yr which I am really excited about. As well as working with the local SRS office with providing the less fortunate kids in the area with winter coats, gloves & stocking caps.
