Saturday, April 05, 2014

New York Style Hot Dogs

I haven't heard from Peggy yet as to the authenticity of this recipe.

New York Style Hot Dogs
To win the wiener derby you begin with top quality hot dogs and buns and end with a sensational sauce like this one. It’s easily made in camp or you might make it at home, keep it cold and re-heat it at the cookout.

2-3 large sweet onions (about 2 pounds)
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 cup cold water
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons ketchup
1 tablespoon each balsamic vinegar, dark molasses and prepared mustard
1/8 teaspoon ground cloves
Salt, pepper to taste

Peel and trim onions and cut them in crescents. Sizzle onions in hot oil, gradually stirring in garlic. When onions soften, cover and cook over low heat. Onions should be very tender but not browned.
In a bowl whisk water, cornstarch, ketchup, vinegar, molasses, mustard and cloves. Stir into onions over low/medium heat until sauce thickens. Adjust seasonings. Spoon sauce over hot dogs. Makes enough for 6 to 8 hot dogs.

1 comment:

Barbara Brooker said...

Peggy says she has no idea of authenticity. "You go up to the cart and order a hot dog"
End of story

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