New York Hot Dog Recipes

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NEW YORK CITY HOT DOG



New York City Hot Dog image

Provided by Martha Stewart

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, finely chopped
1/4 teaspoon coarse salt
1 garlic clove, minced
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon hot sauce
1 teaspoon granulated sugar
6 all-beef hot dogs
6 hot dog buns
Spicy brown mustard, for serving
Quick Kraut

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 STREET CART DOG



New York Street Cart Dog image

Provided by Bobby Flay

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
2 medium onions, cut into 1/4-inch slices
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
8 kosher hot dogs, boiled (recommended: Best's)
8 hot dog buns
Spicy brown mustard, as needed (recommended: Gulden's)
Onion Sauce
Cooked sauerkraut, as needed

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 DOG ONIONS



New York-Style Hot Dog Onions image

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

Provided by Lynn in MA

Categories     Sauces

Time 25m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 large yellow onion, sliced into 1/4-inch thick rings
2 1/2 tablespoons ketchup
1/2 teaspoon light brown sugar
1/8 teaspoon chili powder
1 dash red hot pepper sauce (e.g. Tabasco)
1 pinch ground cinnamon
1/2 cup water

Steps:

  • Heat oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, until the onions are slightly browned and somewhat soft, about 10 minutes. Stir in the ketchup, brown sugar, chili powder, hot sauce and cinnamon; mix well. Add the water and bring mixture to a boil; simmer, uncovered, until onions are completely tender and the liquid is mostly evaporated, an additional 10 minutes.

NEW YORK PUSHCART ONIONS (FOR HOT DOGS)



New York Pushcart Onions (For Hot Dogs) image

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

2 tablespoons vegetable oil
2 onions, sliced into 1/4-inch thick rings
½ green bell pepper, thinly sliced
¼ cup ketchup, or more to taste
½ teaspoon white sugar
⅛ teaspoon chili powder
1 dash hot pepper sauce
1 pinch ground cinnamon
1 cup water

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

MEXICAN HOT DOGS



Mexican Hot Dogs image

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

8 hot dogs
8 bacon strips
4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)
2 tablespoons vegetable oil, plus more for drizzling (if needed)
1 small yellow onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
Kosher salt
8 hot dog buns
Ketchup, yellow mustard and mayonnaise, for serving
3 plum tomatoes, diced (about 1 1/2 cups)
1 avocado, diced
1/2 small red onion, diced (about 1/2 cup)
1/4 cup chopped cilantro

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 HOT DOGS



New York Hot Dogs image

These hot dogs are topped with sweet onion relish, sauerkraut, and spicy brown mustard, just like the iconic New York City street-cart snack.

Provided by Leah Maroney

Categories     Main Course

Time 35m

Number Of Ingredients 17

For the Onion Sauce:
2 tablespoons vegetable oil
2 medium onions (sliced)
2 tablespoons honey
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/2 cup water
1/4 cup ketchup
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
For the Hot Dogs:
8 all-beef hot dogs
8 hot dog buns
Garnish: Spicy brown mustard
Optional: sauerkraut

Steps:

  • Gather the ingredients.
  • Add the oil and onions to a small saucepan over medium heat. Sauté until the onions are soft, about 5 minutes.
  • Add the honey, chili powder, and cinnamon. Sauté until fragrant, about 1 more minute.
  • Add the water, ketchup, hot sauce, Worcestershire sauce, salt, and pepper. Stir and bring to a simmer. Continue to cook until the sauce is bubbly and thick, 10 to 15 minutes.
  • Let the onions cool in a covered container while you make the hot dogs.
  • Bring 8 cups of water to a boil on high heat in a large pot. Add the hot dogs and continue to boil until heated through, 3 to 5 minutes.
  • Add mustard to each bun. Top with the hot dog, followed by the onion sauce and sauerkraut, if using. Serve immediately with your favorite chips or sides.

Nutrition Facts : Calories 411 kcal, Carbohydrate 41 g, Cholesterol 31 mg, Fiber 3 g, Protein 13 g, SaturatedFat 7 g, Sodium 1155 mg, Sugar 12 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g

NEW YORK ( DIRTY WATER ) HOT DOGS!



NEW YORK ( DIRTY WATER ) HOT DOGS! image

Categories     Sandwich     Beef     Quick & Easy     Tailgating

Yield 7-10 Per pack

Number Of Ingredients 10

2 Qts. water
2 Tbs. red vinegar
1/8 Tsp. ground nutmeg
pinch ground cumin
Favorite hot dogs, not skinless!
Large yellow onion, peeled and coarse sliced.
3 Tbs. cooking oil.
Pinch of Crushed red pepper and hot sauce to taste, optional.
1 Tbs. red vinegar
1/4 c. Tomatoe sauce or ketchup for sweeter version.

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.

NEW YORK HOT DOG ONION SAUCE (UNITED STATES)



New York Hot Dog Onion Sauce (United States) image

Make and share this New York Hot Dog Onion Sauce (United States) recipe from Food.com.

Provided by andypandy

Categories     Chutneys

Time 1h

Yield 2 cups

Number Of Ingredients 12

1 tablespoon canola oil
4 cups thinly sliced onions
1 tablespoon minced fresh garlic
1 tablespoon flour
8 ounces red tomato sauce, smooth not chunky
8 ounces water
2 tablespoons corn syrup
1 tablespoon vinegar
2 bay leaves
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 dash ground cloves

Steps:

  • Saute the onions and the garlic in oil, simmering, about 15 to 20 minutes, until tender, not brown.
  • Add the flour and stir and cook at least one minute.
  • Add remaining ingredients, cover and simmer 50 minutes.
  • If its getting too thick, add a touch more water.
  • Remove bay leaves.
  • Serve on those next bbq hot dogs, with another slather of mustard on top.
  • Yesterday I did make another batch with the cloves added , and I really enjoyed it, so give the cloves a chance if you are not a clove user, it brings out all the flavours of the onions and sweetness and tartness.

Nutrition Facts : Calories 296.2, Fat 7.8, SaturatedFat 0.7, Sodium 616.7, Carbohydrate 55.2, Fiber 7.5, Sugar 23.5, Protein 5.9

NYC-STYLE HOT DOGS WITH STREET-CART ONIONS



NYC-style hot dogs with street-cart onions image

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

4 large frankfurters
4 hot dog buns, split
sauerkraut, to serve
1 tbsp vegetable oil
2 large onions, halved and sliced
1⁄4 tsp ground cinnamon
large pinch of chilli powder
2 tbsp honey
2 tsp American-style mustard, plus extra to serve
2 tsp ketchup, plus extra to serve
2 tsp tomato purée
2 tsp cider or white wine vinegar
1 tsp Worcestershire sauce

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

NEW YORK-STYLE HOT DOGS



New York-Style Hot Dogs image

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

1 tablespoon extra-virgin olive oil
2 small sweet onions, such as Maui or Vidalia, each about 5 ounces, thinly sliced
Kosher salt
1/4 cup tomato paste
1/4 cup distilled white vinegar
1 teaspoon sugar
1/4 teaspoon garlic powder
4 hot dogs
4 hot dog buns

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 CITY DOG RECIPE BY TASTY



New York City Dog Recipe by Tasty image

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

2 teaspoons vegetable oil
onion, thinly sliced
¼ cup water
2 tablespoons ketchup
1 teaspoon salt
4 Kosher beef hot dogs
4 hot dog buns
sauerkraut
French's yellow mustard

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

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5 hours ago Hot dogs get an Arizona-style makeover. The dogs get wrapped in bacon and topped with pinto beans, yellow mustard, jalapeño salsa, pico de gallo, shredded cheese, grilled banana peppers and ...
From today.com


NEW YORK HOT DOG: STEP-BY-STEP RECIPE - BAYEV'S KITCHEN
2020-07-13 Finely mix everything to melt the starch and combine the rest of the ingredients. Slice 2 onions into thin half-rings. Finely chop 2 cloves of garlic. Warm up the large frying pan on the medium fire, add 1 tbsp of vegetable oil, and lay the onion out into one layer. Add salt on top, it will accelerate the evaporation.
From bayevskitchen.com


CHICAGO HOT DOGS RECIPE - THE SPRUCE EATS
2022-06-22 To reheat cooked hot dogs, place them in a baking dish, cover with foil, and bake in a preheated 350 F oven until they reach 165 F, about 5 to 10 minutes. Alternatively, steam the hot dogs until they reach 165 F. To freeze leftover cooked hot dogs, place them in a freezer container or resealable freezer bag and freeze for 1 to 2 months. Defrost ...
From thespruceeats.com


WHAT MAKES NEW YORK CITY-STYLE HOT DOGS UNIQUE?
2 days ago The further one goes west, the weirder hot dogs get: in Seattle, hot dogs are served grilled and with cream cheese. Thankfully, New …
From tastingtable.com


GOLDBELLY'S NEW YORK BOX FEATURES THE CITY'S BEST HOT DOGS, …
21 hours ago As Thrillist reports, Goldbelly offers a Taste of New York Weekender box packed with the city's most iconic bites. The curated selection fits a …
From mentalfloss.com


NEW YORK STREET CART HOT DOGS - THEHOTDOG.ORG
2020-09-17 Directions. 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 …
From thehotdog.org


21 BEST HOT DOG TOPPINGS - EASY HOT DOG TOPPING IDEAS
2021-05-25 Where you’re from may actually dictate your hot dog topping preferences! Street-cart hot dogs in New York City are often served with yellow mustard and cooked onions. If you’re in Chicago, you might like your dogs “dragged through the garden,” which means they're topped with a pile of tomatoes and onions along with some pickles, relish, mustard, and celery salt …
From thepioneerwoman.com


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