Did you know there was a style guide for hot dogs?
Well, I didn’t, until a friend shared the Food Nation’s Hot Dog Style Guide on Facebook. After looking it over and discussing our mutual love of hot dogs, Richard and I decided… why not? Lets try them all… and blog about it too, so you can be in the know, dear readers, as to what is delicious and what is positively vile. (I really wonder about some of these…
We’re going to try to go in order, pending the ability to source ingredients, throughout this month. That means New York is up first, and I’ve been on the hunt for a recipe to make the “onion sauce”. I’d never heard of it, let alone made it. I decided to trust the folks at the Food Network to know what they were talking about, or at least Bobby Flay, and chose the recipe here. However, because I didn’t want to be stuck with a ton of sauce that I might end up hating, I cut it in half.
Ingredients
- 1 tablespoon canola oil
- 1 large onions, thinly sliced
- 1 teaspoon ancho chile powder
- 1/4 teaspoon ground cinnamon
- 1/4 cup ketchup
- 1/8 teaspoon hot sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Directions
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 1/2 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.
This was easy to make, but sure tasted spicy on it’s own! I was surprised by the heat this packs. Can’t wait to check it out on the dogs!
4 Comments for “Hot Dog Style Guide!”
Patt O'Connor
says:Chicago hot dogs can’t be beat
, but I’d like to try Swedish, Idaho, and Amsterdam. Can’t wait to see if you can find a quail egg for the Columbia one. Lots of them have too much hot stuff for my “elderly” stomach!
Katie Kenig
says:I may have to sub a chicken egg for that, haha! I’ll look around at some of the gourmet and farmer’s markets though to see if I come across one. I’m a little worried about the second one we’re doing with the raw jalapenos and sriracha… we’ll see how I do with the spiciness! I’m looking forward to the Doyer dog though,even though it sounds spicy. You should try the ones that sound good to you – you can guest post a review!
Richard Kenig
says:I’m actually kind of interested to see how the Japan one shows up on my plate – glad I’m not the one committed to cooking these things 😉
Katie Kenig
says:Well, it’s supposed to be part of a bento box, which we don’t have (the box) but I can replicate some of the items that would go in, maybe. I think. We’ll see….