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The Stevens Family Recipes for Hot
Dogs
 Maple
Red Smoke Bites
Yield: 6 servings
12 oz Stevens Red Smoke Sausage
2 tb Dijon Mustard
1/4 c Maple Syrup
Skewers
Cut Sausage into bite-size pieces. Dip
pieces into a mixture of maple syrup whisked with
mustard. Thread sausage on skewers and grill over medium
heat, about 3 minutes per side or until browned and
heated through. |
Mexicali Dogs
Yield: 6 servings
2 tb Salad oil
12 oz. (1 pkg.) Stevens Hotdogs , quartered
-lengthwise
1 med Onion, chopped
1 lg Clove garlic, crushed
1 cn Whole tomatoes (1 pound)
1 cn Pinto beans (15 ounces)
1 c Chunky salsa
2/3 c Uncooked long-grain rice
2 ts Chili powder
1 c Shredded Monterey Jack -cheese with jalapeno peppers
(4 ounces)
Fresh coriander (cilantro) leaves
In a large skillet, heat oil over
medium-high heat. Add the hotdogs; sauté until browned.
With a slotted spoon, remove from pan and place on one
side of serving dish. Keep warm. To drippings in
skillet, add onion and garlic; sauté 2 minutes. Add
tomatoes and their liquid, beans and their liquid, the
salsa, rice, chili powder, and 1/2 cup water. Bring to
boiling; reduce heat and simmer, covered, 15 minutes, or
until rice is cooked. Spoon rice mixture next to hotdogs
on platter. Sprinkle cheese over rice. Garnish with
cilantro leaves. |
Red Hots And Peppers
Yield: 6 servings
2 tb Olive Oil Seeded And Diced
12 Stevens Red Hots
3 tb Tomato Paste
1 md Onion, Thinly Sliced
3/4 c Dry White Wine
1 tb Minced Garlic
1 ts Fennel Seeds
2 Red Peppers, Seeded & Sliced Salt
1 Green Pepper
White Pepper
HEAT THE OIL in a casserole or large
skillet and cook the red hots for 2 minutes on each
side. Pour off most of the fat, add the onions, garlic,
peppers, tomato paste, wine, fennel seeds, salt and
pepper. Cover and cook over low heat for 25 minutes.
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