[CH] Madison, In Hotluck & Dogs and Chiles recipe
Ted Wagner (trwagner1@yahoo.com)
Sun, 7 Apr 2002 14:03:29 -0700 (PDT)
Well, it was nice to meet SO many people. Steve Thomas said he did a
quick head count...I'd say, oh, maybe 9:30, 10pm and said there was
about 90 people. Lots of folks!
I'm looking forward to next year! I hope to stay both days if I
can...sorry I missed the music Saturday evening.
Many thanks to Steve for hosting the event. Much appreciated and the
staff was VERY accomadating. I enjoyed my cider...and what I brought
home has already been consumed. <Ok, time for me to cry now>
I will be posting a link to some photos I took. I've got two sets. I
need to finish out the film in one roll first though. The first set
I'll put a link to aren't the best quality, but what do you expect from
a cheap digital.
I'd like to throw out the first request for a recipe. I forgot the
gentleman's name...works at Miami U. and brought the cake, pudding and
the wonderful fruit salsa. I'd like to have a copy of the fruit salsa.
Here is the recipe for the dogs and chiles I made. I made a double
batch of this for the hotluck. If you make a double, use the same
amount of beer or it'll take almost an hour to reduce it down.
Ted Wagner’s Dogs and Chiles
1 pkg of smoked hot dogs or sausage
1 tbsp diced garlic
1 small yellow onion, sliced thin
6 to 7 jalapeno** chile peppers, de-stemmed and julienned
1 tbsp butter (don’t use the fake stuff, use real butter)
1 bottle of Michelob beer
1/2 Bottle of chipotle tobasco sauce
Sautee garlic, sliced onion and julienned chiles in pan. Be sure to
get all the butter with the veggies. Remove and set aside.
Cut dogs into bite size pieces or leave whole. Put in a pan and pour
the beer over them. Boil the dogs in beer until the beer is just about
gone stirring occasionally. The beer should just coat the bottom of
the pan. Add the tobasco sauce. Stir until the sauce becomes a glaze.
Mix in onion, garlic and jalapeno chiles until they are well coated.
Keep warm in a crock pot until you serve.
** you may use any type and amount of chile you desire. Since this
recipe uses chipotle sauce, jalapeno chiles are a good match. Serrano
and pablano also are good with this recipe.
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