New York Hot Dogs Recipes

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.

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.

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.

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.

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.

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!

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.