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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A Bobby Flay recipe from regional hot dogs. Ingredients:
2 tablespoons canola oil |
1 large spanish onion, coarsely chopped |
5 garlic cloves, coarsely chopped |
3 cups canned plum tomatoes, and juices pureed |
1 cup water |
1/4 cup ketchup |
1/4 cup red wine vinegar |
1/4 cup worcestershire sauce |
3 tablespoons dijon mustard |
3 tablespoons dark brown sugar |
2 tablespoons honey |
1/4 cup molasses |
3 tablespoons dried ancho chile powder |
3 tablespoons pasilla chili powder |
2 -4 chipotle chiles in adobo, pureed |
salt |
freshly ground melange pepper |
3/4 cup mayonnaise |
1/2 small white onion, grated |
2 tablespoons sugar |
2 teaspoons celery seeds |
3 tablespoons apple cider vinegar |
salt |
freshly ground melange pepper |
1 head cabbage, cored, finely shredded |
1 large carrot, finely grated |
8 beef hot dogs |
dill pickles, wedged |
Directions:
1. BBQ sauce:
2. Heat oil over medium-high. Add the onions and cook until soft, 3 to 4 minutes then add the garlic and cook for 1 minute.
3. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for 30 to 40 minutes until it thickens. Stirring occasionally.
4. Puree until smooth, then season to taste. Cool at room temperature. Store in a tightly sealed container.
5. For the cole slaw:
6. Whisk together the mayonnaise, onion, sugar, celery seeds, vinegar and salt and pepper in a large bowl then add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
7. For the hot dogs:
8. Grill on high until golden on all sides. Place on grilled bun. Top with BBQ and coleslaw and pickle.
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