Nychotdogonionsauce Recipes

NEW YORK HOT DOG CART ONION SAUCE

New York Hot Dog Cart Onion Sauce image

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

Ingredients

2 teaspoons vegetable oil
2 medium onions, sliced very thinly
1/4 cup ketchup
1 cup water
1/8 teaspoon salt
1/8 teaspoon cinnamon

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

NYC HOT DOG ONION SAUCE

NYC Hot Dog Onion Sauce image

Make and share this NYC Hot Dog Onion Sauce recipe from Food.com.

Provided by Lisa 12n

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup water
1 medium onion, chopped
1/3 cup ketchup
4 tablespoons cider vinegar
1 teaspoon coleman dry mustard
1 teaspoon paprika
fresh ground pepper

Steps:

In saucepan combine all ingredients.
Bring to boil.
reduce heat; simmer 5 to 10 minutes, until desired consistency.

Nutrition Facts : Calories 39.5, Fat 0.4, Sodium 225, Carbohydrate 8.5, Fiber 0.8, Sugar 5.9, Protein 0.9

SUNDAY SAUCE

Sunday Sauce image

In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories dinner, pastas, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
2 (28-ounce) cans crushed tomatoes
3 basil sprigs
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

YANGNYEOM SAUCE

Yangnyeom Sauce image

Yangnyeom chicken, a style of Korean fried chicken that's been glossed with a gochujang-based sauce, is always a good time. Here, you're getting just the sauce, which can go with just about anything. This crimson concoction delivers on its name - yangnyeom (pronounced YANG-nyum) means "seasoned" in Korean - and tastes especially wonderful with crispy fried things. Ketchup and strawberry jam add necessary sweetness and luster, while savory soy sauce and rice vinegar provide balance.

Provided by Eric Kim

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon strawberry jam
1 tablespoon soy sauce
1 tablespoon finely grated garlic
Freshly ground black pepper

Steps:

In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

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