Bakers & Chefs 9905TB Assembly & Operating Instructions - page 27
CHICAGO STYLE HOT DOGS
Ingredients:
1/3 cup ketchup
1/4 cup chopped pickled peppers
2 tablespoons pickle relish
2 tablespoons chopped onion
1/4 teaspoon poppy seed
4 fully cooked 4-ounce jumbo hot dogs
4 hot dog buns
Preparation
: Combine ketchup, pickled pep-
pers, relish, onion and poppy seed in a small
bowl, then set aside.
Place hot dogs
on the grill directly over medium
heat 5 to 8 minutes - with the hood up. Turn hot
dogs and brush with some of the ketchup mix-
ture. Grill hot dogs 6 to 8 minutes more or until
thoroughly cooked.
To serve
: Toast inner sides of hot dog buns on
grill. Serve hot dogs inside buns and top with
remaining ketchup mixture.
Serve these jumbo hot dogs "Chicago-style" with a whole pickled pepper!
Makes 4 servings.
Bakers & Chefs Recipes
PAGE 27
RIB EYE STEAKS WITH GRILLED GARLIC
Ingredients:
1 whole head of garlic
2 tablespoons olive oil or cooking oil
1 tablespoon snipped fresh basil, or
1/2 teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or
1/2 teaspoon dried rosemary, crushed
2 twelve-ounce boneless rib eye steaks,
cut 1 inch thick
Use a cooking pan, or tear off a 24x18-inch piece
of heavy foil and fold long length in half, then trim
to make a 12 inch square. Remove the outer
layer of garlic head, then cut off and discard the
top 1/2 inch of garlic head to expose the garlic
cloves. Place garlic head in center of a cooking
pan, or in center of foil with all sides of the foil
folded up around the garlic to form a cup. Drizzle
garlic with oil and sprinkle with basil and rose-
mary. Cover pan or twist the ends of the foil to
completely enclose the garlic.
Place steaks
and the garlic pack on grill directly
over medium heat and cook about 7 minutes with
the hood up. Turn steaks and grill for 5 to 8
minutes more or until cooked to taste. Then
remove steaks and place on platter. Remove
garlic and drizzle it's juices over your steak.
Remove the softened garlic cloves and spread
over your steak. Season with salt and pepper as
desired and cut into serving-size pieces.
As they cook, the garlic cloves mellow in flavor, making a delicious sauce for any grilled meat. And for an
appetizer, spread the softened cloves over toasted slices of french bread!
Makes 4 servings.