Post #144682 by freddiefreelance on Fri, Mar 4, 2005 4:27 PM

Here's a twist on the classic Maxwell St. Polish:

2 Packages Vienna Beef Polish dogs
1 Can unsweetened Pineapple juice
2 Packages poppyseed hot dog buns
2 Maui onions, cut into 1/2 rings
Bacon drippings
Mustard

Pour the Pineapple juice into a sauce pan that'll hold it & the Polish dogs (don't add the dogs yet, but they have to fit you know). Bring juice up to a boil & then down to a simmer and add the Polish dogs. Cook for 15 minutes & drain completely.

While your dogs are simmering prepare the Maui onions: cut off the tip & root ends, lay the onion on your cutting board on the end where you removed the root & cut it in half. Remove the onion skin & the top layer of onion, lay the onion on the cutting board on the slice where you cut it in half. Holding your knife at an acute angle to the cutting board slice off thin wedges of onion from the rest of the onion until you've cut off about 1/3 of the piece. Shift the onion so the part you've been slicing is against the cutting board & repeat until you've sliced all of the onion into little 1/2 ring wedges.

Put your Polish dogs on a medium high grill & cook until grill marks are achieved, turning often. Meanwhile, heat the bacon drippings & saute your onions in it until a dark, golden brown.

pop the dogs into the buns and top with mustard & grilled onions. Serve with Cheese Fries.