Rons Gourmet Dawgs Recipes

CHICAGO DOGS

Steps:

• Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
• Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.

RON'S AFTERBURNER MEXICAN HOT SAUCE

Steps:

• Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
• If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.

RONS BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease eight mini-loaf pans and set aside.
• Whisk dry ingredients together in medium or large bowl.
• Stir in the remaining ingredients except for the hot dogs.
• Pour a half inch of batter into each mini loaf pan.
• Place a hot dog on top of the batter in each pan.
• Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter.
• Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later.
• Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.