New York Style Hot Dogs Recipes

RYAN FARR'S NEW YORK-STYLE HOT DOGS RECIPE

Steps:

• Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum seal the farce.

NEW YORK HOT DOGS

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.

NEW YORK STREET CART DOG

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 DOGS

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 HOT DOGS

Steps:

• Cook franks as directed on package.
• Fill buns with franks.
• Top with mustard and sauerkraut.

NEW YORK-STYLE HOT DOG ONIONS

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 HOT DOG CART ONION SAUCE

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.

NEW YORK CITY HOT DOG

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.

MEXICAN HOT DOGS

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.

NYC-STYLE HOT DOGS WITH STREET-CART ONIONS

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.

NEW YORK PUSHCART ONIONS (FOR HOT DOGS)

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.

NEW YORK CITY DOG RECIPE BY TASTY

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!