IRON CHEF HOT DOG WITH ONION AND PEPPER RELISH AND CRISPY RED ONIONS
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
- Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
- For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
- Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
- For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
- Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.
HOT DOGS WITH SPICY PINEAPPLE RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
- Preheat grill to 450 to 500 degrees F.
- Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
- Place hot dogs in the buns and spoon pineapple relish on top.
GRILLED LINK HOT DOGS WITH HOMEMADE PICKLE RELISH
Steps:
- Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
- Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
HOT DOGS W/ ONION SAUCE & GRILLED RED PEPPER RELISH RECIPE - (4.5/5)
Provided by cam_46
Number Of Ingredients 22
Steps:
- For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 Cup water, the ketchup, hot sauce, salt & pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving. For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar & parsley in a bowl and season with salt & pepper. Cover & let sit at room temperature for at least 30 minutes before serving. For the hot dogs: Heat a grill to high for direct grilling. Brush the hot dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.
NEW YORK STREET CART HOT DOGS
These New York street cart hot dogs are an easy spin off the traditional street snack in NYC. Enjoy the twist of Onion Sauce and Grilled Red Pepper Relish.
Provided by Edamam
Categories Recipes
Time 35m
Number Of Ingredients 17
Steps:
- For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
- For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
- For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.
Nutrition Facts :
CHEESY HOT DOGS WITH PICKLE-PEPPER RELISH
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
- Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
- Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.
BARBECUED ONION RELISH
This is a great relish for hot dogs, hamburgers or grilled sausages! There are a few ingredients, but don't let that stop you!
Provided by Charmie777
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large pan over medium heat.
- Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
- Add chili powder, garlic and red pepper. Sauté 4 minutes.
- Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
- Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
- Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
- Can be made up to 1 week ahead.
- To serve warm, simmer over low heat.
Nutrition Facts : Calories 108.6, Fat 5.8, SaturatedFat 0.5, Sodium 411.3, Carbohydrate 12.8, Fiber 1.4, Sugar 6.1, Protein 1.3
HOT DOG ONIONS
I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!
Provided by Lillian
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 717.3 mg, Sugar 5.7 g
HOT RED-PEPPER RELISH
Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
- In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
ONIONS IN RED SAUCE FOR HOT DOGS
Chopped onions on a hot dog are good but this onion sauce a traditional topping for a New York hot dog is better.
Provided by Rita1652
Categories Sauces
Time 1h
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Sauté garlic and onions in olive oil.
- When onions are tender add ketchup, choice of cayenne or pepper flakes and paprika.
- Simmer over a low heat for about 15 minutes.
- Add vinegar and simmer 30-45 minutes.
- Add salt to taste.
- Serve over grilled hot dogs in steamed buns.
Nutrition Facts : Calories 36, Fat 1.9, SaturatedFat 0.3, Sodium 61.1, Carbohydrate 4.6, Fiber 0.7, Sugar 2.5, Protein 0.5
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