NY dog

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Ingredients

  • For the NY onion sauce:

  • 2 tbsp vegetable oil
  • 2 large onions, halved and cut 0.5cm thick
  • 1 tsp ancho chilli powder
  • 1/2 tsp ground cinnamon
  • 60g tomato tomato ketchup
  • 120ml water
  • 1/2 tsp cayenne sauce
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • For horseradish mustard:
  • 120g Dijon mustard mixed with 30g prepared horseradish

  • For the roasted red pepper relish:

  • 3 roasted red peppers, julienned
  • 3 cloves roasted garlic, coarsely chopped
  • 3 tbsp extra-virgin olive oil
  • 5g finely chopped fresh flat-leaf parsley
  • Salt
  • Freshly ground black pepper

  • For the hot dogs:

  • 8 kosher beef hot dogs
  • 8 good quality hot dog buns, split 3/4 through

Use imperial measurements

Method

How to make NY dog


1) For the NY onion sauce: Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chilli powder and cook for 1 min. Add the tomato ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10 to 15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving.

2) For the roasted red pepper relish: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.

3) For the hot dogs: Heat the griddle to high. Griddle dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the griddle cut side down and cook until lightly golden brown, about 20 secs.

4) For assembly: Place hot dog into prepared bun. Top with NY onion sauce, horseradish mustard and then with the roasted red pepper relish.

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