NEW YORK HOT DOG CART ONION SAUCE
Born in the Bronx, raised in Queens. My father worked for Pan Am in the day (data Control), drove a New York Cab at night, and on the weekends he owned a New York Hot Dog Cart. Before he passed away in February of 2004, he did give me the recipe to the Onion Sauce. When everybody else is saying to use pasta sauce, and this and that, the truth is there are only six ingredients. Bobby Flay is about the only one who got it close. In New York a true New York Hot Dog ordered from a cart is, Nathan Hot Dogs, Mustard, Onion Sauce, and topped with Sauerkraut. I wanted to write this recipe for a long time but after seeing so many Onion Sauce recipes, and hearing how so many people are from New York, it is time to post the original recipe.
Provided by Denises
Categories Sauces
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In a small sauce pan place vegetable oil, and onions.
- Cook over medium heat; saute until onion is soft; don't burn it.
- Quickly add ketchup, water, stir.
- Stir for at least 20 minutes or until the water is reduced about 1/2.
- Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
- This is the true recipe for Onion Sauce for New York Hot dogs.
- When I use the sauerkraut I boil it with added water to make it softer.
Nutrition Facts : Calories 75.5, Fat 3.1, SaturatedFat 0.4, Sodium 325, Carbohydrate 12, Fiber 1.4, Sugar 7.7, Protein 1.2
N. Y. PUSHCART ONION SAUCE
Brings me right back to to NY. This is really great spooned over cooked hot dogs, but try it with other foods too, and watch how fast they disappear. This recipe is from Mr. Food.
Provided by Lvs2Cook
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a medium sized kettle, heat the oil over medium heat; add the onions and saute until golden and limp, about 7 minutes.
- Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt.
- Pour in the water and stir.
- Bring the mixture to a boil, reduce heat, and simmer, uncovered, for about 10 minutes or until the mixture is heated through.
Nutrition Facts : Calories 194, Fat 13.8, SaturatedFat 1.8, Sodium 426.3, Carbohydrate 18, Fiber 2, Sugar 11.5, Protein 1.8
NEW YORK STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH
Provided by Bobby Flay
Categories main-dish
Time 1h5m
Yield 4 to 8 servings
Number Of Ingredients 19
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.
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 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
NEW YORK KNISH - YO!
Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!
Provided by Cathy Johnston
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
- In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
- Bake in a preheated oven 30 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 32.8 g, Cholesterol 20.4 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 294.2 mg, Sugar 0.6 g
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