Kosher Hot Dogs in Beer

Hot Dog! These are good and don't forget the onions and left-overs.

1. Buy quarter-pound kosher all-beef hot dogs (from Merchant's Market). Defrost the amount you want if you wish, but defrosting is not required.

2. Place hot dogs in large pot; cover with beer (any brand, "Light" beer not preferred). You may add some water to cover if you wish.

3. Add to pot:
Quartered large white onion, studded with a few cloves;
Several cloves of peeled garlic. A dozen or more whole black peppercorns (don't use the pre-ground pepper) – some of the five-pepper mixes of whole peppercorns are also good. Add some basil or other herbs if you like, but that's not necessary.

4. Poach – that is, boil very slowly on low heat until some hot dogs begin to
split, but DO NOT BOIL RAPIDLY.

5. Serve on split, lightly toasted hot dog buns. Buttering with garlic butter before toasting is not a bad idea.

Tip: before toasting, with your finger scoop out some of the soft part of the roll to make a place for the big, juicy hot dog. Serve with Dijon mustard (never that French's yellow mustard), chili sauce, mild cooked onions if you like (see below).

Bob's Famous Onions in Dry Vermouth

1. Slice large white (mild) onion(s) in circles, separate layers into rings.
Put onions in frying pan with a tablespoon of Canola Oil, Corn Oil, or other cooking oil (NOT soy oil). Heat slowly, stirring occasionally, until onions are translucent. Pour in an ounce of Dry Vermouth. Turn off heat, cover and let cool. Can be refrigerated and kept. Very mild taste, good with hot dogs, hamburgers, ribs, and in salads.

Bob's Famous Sliced Leftover Hot Dogs in Beer

1. Always freeze any leftover Hot Dogs in Beer. For a substitute for bacon or
ham, defrost. Slice thinly lengthwise. Put slices in bowl with a tablespoon
or so of soy sauce and two teaspoons of sesame oil (available at Albert's).
Heat frying pan, coat bottom with a teaspoon of sesame oil, fry slices quickly – don't worry if they crisp up. Serve hot as you would bacon or frizzled ham.

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