Betty's Husband Rick Makes New York Street Hot Dogs
62 هزار بار بازدید -
11 سال پیش
-
Betty's husband, Rick, demonstrates how
Betty's husband, Rick, demonstrates how to make a classic New York hot dog as sold from carts throughout the city. It has a great taste and is easy and inexpensive to make to feed a crowd.
New York Street Hot Dogs
For the onion sauce:
2-3 tablespoons olive oil (or any frying oil)
1 medium onion, sliced about 1/4 inch thick
2 cloves minced or pressed garlic
1/4 teaspoon ground cinnamon
2 tablespoons ketchup
1/2 cup water
1/2 teaspoon coarse salt
cayenne hot sauce to taste (used about one teaspoon)
ground black pepper to taste
1 teaspoon brown sugar (optional--I skipped it)
1 teaspoon dijon mustard
Saute the onions in the oil over medium heat until they begin to soften. Add the garlic and cook until the onions are completely soft. Add the remaining ingredients and simmer for about 10 minutes until the sauce is thickened to your liking. Remove from heat.
In a pot large enough to hold your hot dogs (preferably all-beef), add sufficient water to cover the dogs (but do not add them yet). Bring water just to a boil. Reduce to a simmer and add the dogs. Heat for about 10 minutes. If you wish, steam the buns for the last two minutes until they are warm and soft.
Place dogs on buns. Add a squirt of horseradish mustard and a few spoonfuls of the onion sauce on top. Eat gingerly, expecting spillage. Go ahead and lick it up when it does.
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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from http://www.amazon.com or http://www.createspace.com
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Betty's Website: http://www.bettyskitchen.us
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New York Street Hot Dogs
For the onion sauce:
2-3 tablespoons olive oil (or any frying oil)
1 medium onion, sliced about 1/4 inch thick
2 cloves minced or pressed garlic
1/4 teaspoon ground cinnamon
2 tablespoons ketchup
1/2 cup water
1/2 teaspoon coarse salt
cayenne hot sauce to taste (used about one teaspoon)
ground black pepper to taste
1 teaspoon brown sugar (optional--I skipped it)
1 teaspoon dijon mustard
Saute the onions in the oil over medium heat until they begin to soften. Add the garlic and cook until the onions are completely soft. Add the remaining ingredients and simmer for about 10 minutes until the sauce is thickened to your liking. Remove from heat.
In a pot large enough to hold your hot dogs (preferably all-beef), add sufficient water to cover the dogs (but do not add them yet). Bring water just to a boil. Reduce to a simmer and add the dogs. Heat for about 10 minutes. If you wish, steam the buns for the last two minutes until they are warm and soft.
Place dogs on buns. Add a squirt of horseradish mustard and a few spoonfuls of the onion sauce on top. Eat gingerly, expecting spillage. Go ahead and lick it up when it does.
Please subscribe: bettyskitchen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from http://www.amazon.com or http://www.createspace.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website: http://www.bettyskitchen.us
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook: Facebook: 166973502092
Pinterest: Pinterest: bettyskitchen
Twitter: Twitter: Myshine
Google+: https://plus.google.com/1088824451018...
ifood.tv: http://www.ifood.tv/bettyskitchen
Roku: http://www.rokuguide.com/channels/bet...
11 سال پیش
در تاریخ 1392/04/04 منتشر شده
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