HOTDOG WITH MUSTARD RECIPES

Steps:

• PREP/PREPARE
• Grinding Your Own Meats I prefer to grind my own cuts of meat for several reasons: 1. The meat is not compressed into those plastic containers; it is nice and loose. 2. I can choose the type of grind that I require for the recipe. 3. If the grinding machine at the store is not perfectly clean, they might be grinding bacteria into the meat. In addition, if they just finished grinding pork, and they do not perfectly clean the machine, you might be getting a little pork with your beef. I maintain and thoroughly clean my machines, so I know exactly what I am getting, and as to the type of grind, most machines come with three dies (fine, medium, course), and for this recipe, course is the best. FYI: Course grind is sometimes referred to as “chili” grind.
• My favorite pot for doing chili recipes is a Dutch over; however, any good solid pot will work just fine.
• Bourbon & Paprika In the recipe ingredients, I said not to use smoked paprika. Do not get me wrong, I like smoked paprika; however, it does tend to take over a recipe. By using sweet or hot paprika, and a bit of bourbon, you get the flavor notes of the paprika, and a lite touch of smoke from the bourbon… best of both worlds.
• Ham Bone The ham bone helps to create another level of flavor in the chili sauce. A bit of saltiness, and a bit of savory.
• Gather your ingredients (mise en place).
• If you are doing your own grind, do that now, then gently toss the ground meats together, taking care not to compress them.
• Add the three meats to a pot over medium-low heat,
• Stir until the meat is cooked through, about 15 – 20 minutes.
• While the ground meats are slowly cooking, add the dry spices to a bowl and reserve.
• Add the onions and garlic, to the pot until the onions begin to soften, about 8 – 10 minutes.
• Add the dry spices.
• Combine with the ground meats and cook, while stirring for 3 – 4 minutes.
• Add the tomato sauce and hot sauce, then stir for about 2 – 3 minutes.
• Add the beer and beef stock, then stir to combine.
• If you are using the bourbon, add that now.
• Add the ham bone (if using) to the pot.
• Turn the heat down to the lowest simmer you can manage, and let the sauce cook until reduced by half, and begins to thicken, about 90 – 120 minutes.
• Taste and season while it is simmering.
• PLATE/PRESENT
• This is an excellent sauce for burgers and hotdogs; however, use it anyway you see fit. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
• Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
• Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.