New York Street-Cart Dogs with Onion Sauce and Red Pepper Relish

July 11, 2014
Sandwiches, Beef, Grilling, Lunch, Summer

New York Street-Cart Dogs with Onion Sauce and Red Pepper Relish
Serves 4 to 8

Red Pepper Relish
3 red bell peppers
Canola oil
6 cloves roasted garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Kosher salt and freshly ground black pepper

Onion Sauce
2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon ancho chile powder
½ teaspoon ground cinnamon
1/4 cup ketchup
¼ teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Hot Dogs
8 all-beef kosher hot dogs
Canola oil
Freshly ground black pepper
Hot dog buns
Dijon mustard

1. Heat your grill to high for direct grilling.

2. Make the red pepper relish: Brush the bell peppers with canola oil and grill, turning, until charred all over, about 10 minutes. Remove to a bowl, cover, and let sit for 10 minutes. Peel, seed, and roughly thinly slice the peppers.

3. Combine the peppers, garlic, olive 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.

4. Make the onion sauce: Heat the oil in a medium saucepan over medium heat. Add onions and cook until soft, 8 to 10 minutes. Stir in the ancho powder and cinnamon and cook for 1 minute. Add the ketchup, 1 cup water, the hot sauce, salt, and black pepper and bring to a simmer. Cook until thickened, 10 to 15 minutes. Transfer to a bowl and let cool to room temperature before serving.

5. Cook the hot dogs: Brush the dogs with oil and season with pepper. Grill until slightly charred and golden brown on all sides, about 8 minutes.

6. Spread the bottoms of the bun with mustard, top with a hot dog, and top the dog with the onion sauce and then the red pepper relish. Garnish with parsley leaves.

Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.

If there ever were a true New York hot dog, this is it. In my hometown, we have a hot dog cart on every corner and the city’s topping of choice is a soft cooked onion sauce, red from ketchup and slightly sweet and spicy with cinnamon and chile. Another New York tradition? Little Italy’s San Gennaro festival where food vendors hawk sweet and spicy sausages topped with griddled peppers. This dog has a delicious sampling of both toppings.

Serves 4 to 8

Red Pepper Relish
3 red bell peppers
Canola oil
6 cloves roasted garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Kosher salt and freshly ground black pepper

Onion Sauce
2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon ancho chile powder
½ teaspoon ground cinnamon
1/4 cup ketchup
¼ teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Hot Dogs
8 all-beef kosher hot dogs
Canola oil
Freshly ground black pepper
Hot dog buns
Dijon mustard

1. Heat your grill to high for direct grilling.

2. Make the red pepper relish: Brush the bell peppers with canola oil and grill, turning, until charred all over, about 10 minutes. Remove to a bowl, cover, and let sit for 10 minutes. Peel, seed, and roughly thinly slice the peppers.

3. Combine the peppers, garlic, olive 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.

4. Make the onion sauce: Heat the oil in a medium saucepan over medium heat. Add onions and cook until soft, 8 to 10 minutes. Stir in the ancho powder and cinnamon and cook for 1 minute. Add the ketchup, 1 cup water, the hot sauce, salt, and black pepper and bring to a simmer. Cook until thickened, 10 to 15 minutes. Transfer to a bowl and let cool to room temperature before serving.

5. Cook the hot dogs: Brush the dogs with oil and season with pepper. Grill until slightly charred and golden brown on all sides, about 8 minutes.

6. Spread the bottoms of the bun with mustard, top with a hot dog, and top the dog with the onion sauce and then the red pepper relish. Garnish with parsley leaves.

Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.