Magic Dog

created by Lindsay Jones

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This magical Dodger Dog® is served on a soft pretzel bun spread with mustard-beer-bacon butter, topped with sautéed onions and bell peppers, and finished with candied jalapeños and old-fashioned peanuts.

Cook Time: 42-52 min

Servings: 6 Servings


Mustard-Beer Butter with Bacon:
  • 1/2 package FARMER JOHN® Thick Cut Bacon 12 oz., baked and finely chopped
  • 1/4 cup shallots, finely diced
  • 2 tsp. mustard powder
  • 1 tsp. vanilla
  • 1/2 cup dark beer
  • 1/2 cup honey mustard
  • 8 tbs. (1 stick) salted butter, at room temperature
Candied Jalapeños:
  • 5 Large jalapeño peppers, seeded and sliced into rings
  • 3/4 cup water
  • ½ cup sugar
  • 2 tsp. ground ginger
  • 2 drops green food coloring (optional—preserves color)
Onion/Bell Pepper Topping:
  • 2 tsp. canola oil
  • 1 cup white onion, diced
  • 1 1/2 cup bell peppers, diced (I used red, orange, and/or yellow for sweetness)
  • 1 tbs. lime juice
  • 1 tbs. honey mustard
Hot Dog:


For Mustard-beer-bacon butter: Preheat oven to 375 degrees F. Line baking sheet with tinfoil and place strips of FARMER JOHN® Thick Cut Bacon on sheet in a single layer. Bake in preheated oven for 20-25 minutes or until brown and crispy. Remove from oven and place on paper towel-lined plate to let cool. Set aside. Place shallots, mustard powder, vanilla, and beer in small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture is reduced by about half and has become thick, about 7-8 minutes.  In bowl of electric mixer (or medium sized bowl) place honey mustard and softened butter. Using the paddle mixer (or large wooden spoon if not using an electric mixer) beat on medium speed until smooth. Add shallot-mustard mixture and beat on until just combined. Add finely chopped bacon and mix on medium speed for about 30 seconds. Place butter mixture in small bowl and set aside.

For candied jalapenos: Heat a sauté pan to medium-low heat. Add water, sugar, and ginger and whisk until sugar is dissolved, about 3-4 minutes. Add 2 drops of food coloring and stir to combine. Add jalapeno peppers and simmer 5-6 minutes or until liquid begins to thicken into a syrup. Remove jalapenos with a slotted spoon and allow to cool on a plate lined with tinfoil. (For a more candied jalapeno, repeat 2-3 times by adding the peppers to the syrup again.) Set aside to cool.

For onion/pepper topping: Heat oil in large sauté pan over medium heat. Add onions, bell peppers, lime juice and honey mustard. Cook, stirring occasionally, for 3-4 minutes or just until the colors begin to become bright. Remove from heat, place in small bowl, and set aside.

For the dogs: Preheat grill to medium heat. Allow your FARMER JOHN® Official DODGER DOGS® Hot Dogs to come near room temp before cooking. To a large sauté pan, add your dogs and enough water to just cover them. Simmer over medium heat for four minutes before placing them on the grill. Grill them over a low fire or over medium-low heat (about 250-300 degrees F) just long enough to get nice grill marks before turning, about 2 minutes. Turn dogs to brown the other side for another 1-2 minutes or so before removing from grill.

To assemble dogs: Spread each side of the bun with an generous layer of mustard-beer -bacon butter. Place one dog between each bun, then top with onion/bell pepper mixture, candied jalapenos and finally the peanuts. Serve this home run recipe immediately and watch your guests cheer!