NYC-STYLE HOT DOGS WITH STREET-CART ONIONS
Try these NYC-inspired hot dogs: frankfurters topped with classic caramelised onions, ketchup, American mustard and a little sauerkraut
Provided by Cassie Best
Categories Lunch, Snacks
Time 30m
Number Of Ingredients 13
Steps:
- First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots.
- Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you're serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed.
- Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.
Nutrition Facts : Calories 402 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.1 milligram of sodium
RYAN FARR'S NEW YORK-STYLE HOT DOGS RECIPE
Ryan Farr is the chef and owner of 4505 Meats in San Francisco. These snappy, all-beef, New York-style dogs appear in his book Sausage Making.
Provided by J. Kenji López-Alt
Categories Entree Lunch Hot Dog Sausage Ingredient
Time P1D
Yield 24
Number Of Ingredients 10
Steps:
- Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum seal the farce.
Nutrition Facts : Calories 123 kcal, Carbohydrate 1 g, Cholesterol 41 mg, Fiber 0 g, Protein 12 g, SaturatedFat 4 g, Sodium 422 mg, Sugar 0 g, Fat 8 g, ServingSize Makes about 24 hot dogs, UnsaturatedFat 0 g
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
NEW YORK CITY HOT DOG
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Heat oil in a small saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until soft and golden brown in places, 8-10 minutes. Add garlic and continue cooking, 1 minute more. Stir in tomato paste, red wine vinegar, hot sauce, sugar, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until onion relish is thick and glossy.
- Bring 1 inch of water to a boil in a deep-sided skillet. Add hot dogs, reduce heat, keeping water at a bare simmer, and heat through at least 10 minutes, or until ready to serve.
- Line a steamer basket with three layers of cheesecloth and place inside a pot with 1/2 inch of boiling water. Place hot dog buns on cheesecloth, cover pot, and steam buns, 2 minutes.
- Assemble: Place hot dogs inside buns, top with onion relish, spicy brown mustard, and sauerkraut and serve immediately.
NEW YORK CITY DOG RECIPE BY TASTY
Here's what you need: vegetable oil, onion, water, ketchup, salt, Kosher beef hot dogs, hot dog buns, sauerkraut, French's yellow mustard
Provided by Hannah Williams
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Onion sauce: Heat oil in a skillet over low heat. Add in onion and cook for a few minutes until softened. Stir in water, ketchup, and salt. Cover pan and cook for about 20 minutes, stirring occasionally, until onions are completely soft and saucy.
- Boil hot dogs until cooked. Place in buns and then layer sauerkraut, onion sauce, and French's spicy brown mustard on top.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 22 grams, Fat 23 grams, Fiber 0 grams, Protein 12 grams, Sugar 3 grams
NEW YORK STREET CART DOG
Provided by Bobby Flay
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)
- Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.
NEW YORK-STYLE HOT DOGS
Nothing says summer like a hot dog! It's one of those foods that kick-starts a season, and a NY-style dog is always my first choice. I have such great memories of living in New York City and having a hot dog at a baseball game, or for a late-night snack or just grabbing one from a cart while walking around the city. Once I moved to California I had to learn how to make the iconic sweet onions coated in tangy tomato sauce myself. Now the traditional New York-style hot dog can welcome me to summer every year.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a medium saucepan over medium-low heat. When the oil is hot, stir in the onions and 1/2 teaspoon salt. Cook, stirring every minute or so, until the onions have softened and begin to caramelize, about 8 minutes.
- Stir in the tomato paste, stirring until the onions are completely coated. Cook until the tomato paste deepens in color, about 1 minute. Stir in the vinegar, scraping any browned bits off the bottom of the pan. Stir in 1 cup of water, the sugar and garlic powder. Raise the heat to medium and bring to a rapid simmer. Reduce the heat to low and gently simmer until the sauce reduces and thickens enough so a spoon leaves behind a trail, 10 to 12 minutes. Season with salt to taste.
- While the onions simmer, place the hot dogs on a baking sheet and bake until heated through and they begin to brown on the bottoms, about 10 minutes, flipping once about halfway through the cooking time. If you like, open the hot dog buns and toast the buns alongside the dogs for the last 2 minutes of cooking.
- Place the hot dogs in the buns and top with the onions. Serve immediately.
NEW YORK ( DIRTY WATER ) HOT DOGS!
Steps:
- In covered 4 Qt saucepan, bring water to slight simmer, stirr in vinigar, cumin and nutmeg. Add up to two pack of dogs and cover for at least ten minutes. Enjoy with any toppings! For onion sauce, Heat oil and red papper in pan over medium heat, sautee onion 3 to 4 minutes, about half opaque. Reduce heat to just keep warm. Stir in vinegar and slowly add tomatoe to desired thickness. Serve dogs on warmed buns with warm onion sauce or kraut and any other toppings.
CHICAGO-STYLE HOT DOGS
Often described as "dragged through the garden" - referring to all of the vegetable toppings - this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can't find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don't skip the celery salt; its herbal lightness makes these dogs shine.
Provided by Eric Kim
Categories sausages, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
- Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
- Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.
NEW YORK PUSHCART ONIONS (FOR HOT DOGS)
I am a Canadian who spent 6 winters in Florida, and while there I met a person from New York (Brian). I did the cooking for most parties at the park, including snacks for our golf group which met twice a week after golf. Brian told me about the Push Cart Onions and I tried them with the group. They loved them. You can play with this recipe to suit your taste. Add more or less sugar, maybe a little more hot sauce, etc.
Provided by ETHIER65
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.3 g, Fat 2.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 60.4 mg, Sugar 3 g
More about "new york hot dogs recipes"
NEW YORK HOT DOG RECIPE - THE PENNYWISEMAMA
From thepennywisemama.com
4.2/5 (30)Total Time 30 minsCategory Lunch or DinnerCalories 364 per serving
- Heat oil in a medium saucepan over medium heat. Add onions and saute until soft. Stir in the cinnamon, chili powder and cayenne pepper and cook for 1 minute.
- Add ketchup and water and stir until well combined. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes.
20 BEST HOT DOG RECIPES | EASY IDEAS FOR HOT DOGS - FOOD …
From foodnetwork.com
NEW YORK HOT DOGS WITH ONION SAUCE - LIFE, LOVE, AND …
From lifeloveandgoodfood.com
10 OF AMERICA'S BEST REGIONAL HOT DOG RECIPES - TASTE OF …
From tasteofhome.com
Estimated Reading Time 3 mins
NYT COOKING - HOT DOGS RECIPES
From cooking.nytimes.com
REAL NEW YORKERS PUT THESE ONIONS ON THEIR HOT DOGS - THE TAKEOUT
From thetakeout.com
NEW YORK STYLE HOT DOGS RECIPE » HOMEMADE HEATHER
From homemadeheather.com
NEW YORK STYLE HOT DOG CHILI - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
NEW YORK HOT DOG: STEP-BY-STEP RECIPE - BAYEVSKITCHEN.COM
From bayevskitchen.com
HOT DOG ONIONS - SKINNYTASTE
From skinnytaste.com
9 HOT DOG RECIPE - NEW YORK HOT DOG RECIPE - YOUTUBE
From youtube.com
NEW YORK HOT DOG WITH CLASSIC ONION SAUCE, A BITE OF …
From amazingribs.com
CLASSIC NEW YORK STYLE HOT DOGS RECIPE | HELLOFRESH
From hellofresh.co.uk
23 HOT DOG TOPPINGS BETTER THAN KETCHUP & MUSTARD - EAT THIS …
From eatthis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love