CONEY ISLAND HOT DOGS
The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan's® version, which I enjoyed, but the word on the street is that it's not nearly as good as the relatives it spawned.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
- Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
- Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
- Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
- Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 29.6 g, Cholesterol 98.6 mg, Fat 32.3 g, Fiber 2.2 g, Protein 29 g, SaturatedFat 12.9 g, Sodium 1684 mg, Sugar 7.8 g
CHEF JOHN'S HOT CROSS BUNS
Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h15m
Yield 16
Number Of Ingredients 18
Steps:
- Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
- Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
- Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
- Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
- Line a baking sheet with a silicone mat.
- Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
- Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
- After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
- Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
- Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 30.4 g, Cholesterol 25.9 mg, Fat 6.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 118.7 mg, Sugar 9.2 g
HOMEMADE HAMBURGER BUNS
I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
- Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
- Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g
EASY FUN-SIZE CORN DOGS
Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut each hot dog into 6 pieces.
- Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
- Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
- Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 10.5 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 224.6 mg, Sugar 2 g
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- Coney Island Hot Dogs. View Recipe. The thick ground beef sauce that completes these classic dogs is slightly sweet, slightly spicy, and slightly salty. "The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish," says Chef John.
- Bacon-Wrapped Double Dogs. View Recipe. Chef John builds a better bacon dog by using a couple of small hot dogs instead of one big one. Chef John explains, "We will merge them together using the latest bacon-binding technology.
- Bacon-Wrapped Chicken Dogs. View Recipe. "Made with strips of boneless chicken breasts that are baked with a secret sauce and coated with barbecue to finish, these chicken dogs are tender and juicy," says Chef John.
- All-American Burger Dog. View Recipe. "This 'burger dog' is far more than a hot dog-shaped cheeseburger," says Chef John. "It's a one-handed wonder that's perfectly proportioned and easier to eat than a regular cheeseburger."
- Hot Dog Sausages. View Recipe. "This meaty mash-up came about thanks to some lamb kebab experiments," says Chef John. "I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog.
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- Easy Fun-Size Corn Dogs. View Recipe. What's more fun than a hot dog? A corn dog, of course. But even more fun than that is a fun-size corn dog. "Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make," says Chef John.
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