New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons canola oil |
2 large onions, halved and thinly sliced |
2 teaspoons ancho chile powder |
1/2 teaspoon ground cinnamon |
1/2 cup ketchup |
1/4 teaspoon hot sauce |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
6 cloves roasted garlic, coarsely chopped |
3 grilled red peppers, peeled, seeded and diced |
3 tablespoons extra-virgin olive oil |
2 tablespoons red wine vinegar |
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish |
kosher salt and freshly ground black pepper |
8 all-beef kosher hot dogs |
canola oil |
freshly ground black pepper |
soft poppy seed or regular hot dog buns |
dijon mustard |
Directions:
1. 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.
2. 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.
3. 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.
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