Hot Dogs A Al Rose Recipes

Steps:

• Make the Salsa:
• Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
• Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
• Make the Hot Dogs:
• Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
• Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

Steps:

• Heat the oil in a large nonstick skillet over medium heat. When the oil is shimmering, add the ginger, garlic, carrots if using, onions and sprinkle with salt and pepper. Cook until the onions are softened and slightly brown around the edges, about 5 minutes.
• Add the turmeric, paprika and garam masala and stir quickly, about 20 seconds. Stir in the ketchup and tomatoes, and taste for seasoning; add more salt and pepper if needed.
• Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the skillet and simmer over medium-low heat, about 15 minutes.
• Taste the hot dogs and season accordingly. Remove the skillet from the heat. Stir in the cilantro and transfer the mixture to a serving bowl or serve in the pita bread.

Steps:

• Heat oil in a large skillet until shimmering. Add onion, garlic, ginger and carrot. Season with salt and pepper to taste. Saute until vegetables soften, 5-7 minutes.
• Add turmeric, mustard, garam masala, paprika and cumin. Stir quickly for 20-30 seconds until spices bloom and become fragrant. Add tomato, ketchup and prepared mustard. Adjust salt and pepper if needed.
• Add hot dog slices, stirring to coat. If sauce seems too thick, add some water. Cover and simmer 10-15 minutes over medium-low heat.
• Taste for seasoning and sprinkle with chopped herbs if using. Serve with Indian chapatis or warmed pita bread.

Steps:

• Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering. Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes. Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed. Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes. Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!