Email to Cat      

New York City Hot Dog

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"Like the ubiquitous street-cart New York City hot dog, this one is served on a steamed bun with a red-tinged onion relish and sauerkraut."

List of Ingredients

Relish:
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 medium yellow onion, finely chopped
â—¦ ¼ teaspoon coarse salt
â—¦ 1 clove garlic, minced
â—¦ 1 tablespoon tomato paste
â—¦ ½ cup water
â—¦ 2 tablespoons red wine vinegar
â—¦ ½ teaspoon hot sauce
â—¦ 1 teaspoon sugar

Dogs:
â—¦ 6 all-beef hot dogs
â—¦ 6 hot dog buns
â—¦ Spicy brown mustard
â—¦ Quick Kraut (recipe follows)


Recipe

For the relish, heat a small saucepan over medium-high heat. Add the oil. When it shimmers, add the onions and salt and cook, stirring occasionally, until the onions are soft and golden brown in places, 8 to 10 minutes.

Add the garlic and cook for 1 minute, until fragrant. Stir in the tomato paste, water, red wine vinegar, hot sauce, and sugar and bring to a boil, then simmer a couple of minutes. Remove from the heat.

Bring 1 inch of water to a boil in a deep skillet. Add the hot dogs, reduce the heat, keeping the water at a bare simmer, and heat through, at least 8 minutes (or until ready to serve).

Place a steamer basket in a pot over boiling water. Add the hot dog buns, cover, and steam the buns for 2 minutes to warm them. (Or put the buns on a plate and microwave them for 1 minute.)

Put the hot dogs in the buns and let guests dress their own dogs, or top each with some onion relish, spicy brown mustard, and sauerkraut and serve immediately.

Makes 6 dogs



Quick Kraut:

â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 small yellow onion, halved lengthwise and thinly sliced crosswise
â—¦ ½ teaspoon coarse salt
â—¦ ½ head green cabbage, cored and thinly sliced
â—¦ ½ cup apple cider vinegar
â—¦ ½ cup water
â—¦ â…“ cup apple cider or apple juice

Heat a medium saucepan over medium-high heat. Add the oil.

When it shimmers, add the onions and salt and cook, stirring occasionally, until the onions are soft and translucent, 3 minutes. Add the cabbage, vinegar, water, and apple cider, and stir to combine. Bring to a boil, cover, reduce the heat, and simmer until the cabbage is tender, 30 to 35 minutes.

Let cool if not using immediately. Transfer to a container with a tight-fitting lid. The kraut can be stored in the refrigerator for up to 1 month.

Makes 3 cups