Chef Audrey's Hot Dogs

4:43 PM, Sep 3, 2011   |    comments
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lsoGOING TO THE DOGS!!!
Toppings:
New York Dog Onion Sauce
1/2 cup water
1 t cornstarch
1 T tomato paste
1 T balsamic vinegar
1 t brown sugar
1/4 t hot pepper sauce
1 pinch of cinnamon
1 tablespoon olive oil
2 large red onions, peeled thoroughly and sliced thin
1/4 t table salt
2 cloves of pressed or minced garlic
Method: Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon. Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute. Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish
CHICAGO DOG
Poppyseed Buns 1 T yellow mustard 1 T sweet green pickle relish 1 T chopped onion 4 tomato wedges 1 dill pickle spear 2 sport peppers Method: Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
BIRMINGHAM HOT DOG
• 3 lb Ground beef
• 3 tbs Cooking oil
• 3 Chopped onions
• 2 Cloves chopped garlic
• 2 tbs Chili powder
• 2 tbs Cumin powder
• 2 tbs Paprika
• 1 tsp Hot pepper flakes
• 1 1/2 tsp Salt
• 3 c Cold Milk
METHOD: Fry ground beef, onions and garlic in oil until beef is done. Then add remaining ingredients, simmer uncovered till thick. (2 - 4 hours)
POLISH SAUSAGE
Yellow Onion 1 sliced
Bell Pepper 1 Sliced
Brown Mustard
Method: Grill onions and peppers ...

BEER BRATS
• 2 pounds fresh bratwurst sausages
• 2 onions, thinly sliced
• 1 cup butter
• 6 (12 fluid ounce) cans or bottles beer
• 1 1/2 teaspoons ground black pepper

1. Method: Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
2. Preheat grill for medium-high heat.
3. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.


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