Panzarella Foods PRODUCTS INFORMATION HOT DOG DO'S AND DON'TS Don't... put hot dog toppings between the hot dog and the bun. Always "dress the dog," not the bun. Condiments should be applied in the following order: wet condiments like mustard and chili are applied first, followed by chunky condiments like relish, onions and sauerkraut, followed by shredded cheese, followed by spices, like celery salt or pepper. Don't... use a cloth napkin to wipe your mouth when eating a hot dog. Paper is always preferable. Do... eat hot dogs on buns with your hands. Utensils should not touch hot dogs on buns. Do... use paper plates to serve hot dogs. Every day dishes are acceptable; china is a no-no. Don't... take more than five bites to finish a hot dog. For foot-long wiener, seven bites are acceptable. Don't... leave bits of bun on your plate. Eat it all. Don't... use ketchup on your hot dog after the age of 18. Do... Condiments remaining on the fingers after eating a hot dog should be licked away, not washed. Do... use multi-colored toothpicks to serve cocktail wieners. Cocktail forks are in poor taste. Don't... send a thank you note following a hot dog barbecue. It would not be in keeping with the unpretentious nature of hot dogs. Don't... bring wine to a hot dog barbecue. Beer, soda, lemonade and iced tea are preferable. Don't... ever think there is a wrong time to serve hot dogs! Dress Your Old Dogs with Some NEW Toppings! FARM FRESH CORN RELISH Yield: 1½ cups 2 teaspoons extra-virgin olive oil 1 teaspoon red wine vinegar 1 cup extra-sweet corn kernels, fresh cooked or frozen and thawed ½ cup grape or cherry tomatoes, cut into small pieces ¼ cup finely chopped red onion 1 Tablespoon chopped fresh basil leaves 1/8 teaspoon each salt and freshly ground black pepper 1. Whip oil and vinegar together in a medium bowl. Season with salt and freshly ground black pepper. 2. Stir in corn, tomatoes, onion and basil. Cover and chill. 3. Spoon 2 tablespoons corn relish atop cooked hot dogs in a heated bun. BBQ AND CHEESE Yield: 1¾ cups 1 cup sweet onions, chopped fine 1 teaspoon minced fresh garlic ¼ cup cocktail sauce ½ cup ketchup ¼ cup white corn syrup ¼ cup honey 2 Tablespoons Tennessee bourbon 2 teaspoons liquid hickory smoke seasoning Hot dogs, cooked 2 teaspoons canola oil Hot dog buns, heated 1 cup grated sharp Cheddar cheese (optional) 1. Heat oil in a small saucepan over medium heat. Sauté onions and garlic until both are soft. Remove from heat and cool. 2. Stir in cocktail sauce, ketchup, corn syrup, honey, bourbon and liquid smoke seasoning. Reserve ½ cup for serving. 3. Grill hot dogs, over medium heat, 4 inches from the heat source, brushing with barbecue sauce during the last few minutes of grill time. 4. Serve 1 tablespoon warm sauce over each cooked hot dog in a heated bun. 5. If desired, sprinkle 1 tablespoon grated cheese atop each hot dog. VIDALIA ONION MARMALADE Yield: 1 to 1½ cups 2 teaspoons olive oil 1 pound Vidalia onions, sliced very thin 1 teaspoon minced garlic 1 Tablespoon balsamic vinegar 2 Tablespoons brown sugar 1 teaspoon fresh rosemary, finely chopped ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1. Heat oil in a large, heavy skillet over medium-high heat. Add onions and sauté until lightly brown, (about 8 to 10 minutes). Add garlic and cook for 60 seconds or until garlic is fragrant. 2. Stir in remaining five ingredients and immediately reduce heat to low. Cook an additional 5 minutes or until marmalade is thick, stirring occasionally. 3. Serve 2 tablespoons warm marmalade over cooked hot dogs in a heated bun.