Hot dog con frijoles y guacamole

You know when you make Soft Pretzel Hot Dog Rolls, hot dogs aren't far behind.

Chilli Black Bean Hot Dogs with Jalapeno Salsa
slightly adapted from Donna Hay
Makes 4

For the Hot Dogs:
1 tablespoon olive oil
4 pork sausages
4 hot dog rolls (I used Soft Pretzel Hot Dog Rolls)
100g mozzarella cheese, grated

For the Chilli Black Beans:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, peeled and minced
1 teaspoon sweet paprika
1 x 400g can crushed tomatoes
1 chile en adobo, finely chopped (If you don't have chiles en adobo, use 1 tablespoon of this Mexico Spicy Sauce)
2 teaspoons brown sugar
1/4 cup coriander leaves, finely chopped
1 x 400g can black beans, rinsed and drained
Salt (I used Himalaya Pink salt)

For the Jalapeno Salsa:
1/4 cup store-bought pickled sliced jalapenos
1/4 cup pickled jalapeno brine
1/2 cup coriander leaves, roughly chopped
2 spring onions, roughly chopped

To Serve:
Thick Greek yoghurt

Make the Jalapeno Salsa:
Put all the ingredients into a blender and blitz until smooth. Set aside.

Make the Chilli Black Beans:
Heat the oil in a large frying pan. Add the onions and cook on medium until softened, about 5 minutes. Add the garlic and paprika and cook for another minute. Add the tomatoes, chiles en adobo, brown sugar, beans and coriander. Season with salt and cook for 10 minutes until slightly thickened. Set aside and keep warm.

Cook the Sausages:
Put the oil into a frying pan over medium-high heat and cook the sausages until browned on all sides and cooked through.

Make the Hot Dogs:
Preheat the grill (broiler) to medium-high. Line a baking tray with foil.

Split the rolls and place a sausage into each roll. Arrange the dogs on the prepared baking tray. Top with a big spoonful of chilli black beans and sprinkle with mozzarella. Grill (broil) until the cheese has melted and is starting to brown a little. Spoon the jalapeno salsa over each hot dog and serve with small bowls of thick Greek yoghurt for drizzling or dolloping.

Hot dogs 2

Paul Sirisalee 

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Steak House Dog 

Upgrade your ballpark dogs with tomatoes, onions, and steak sauce to give them a steak house flair.

.

Tahini Dog

Paul Sirisalee 

A fresh cabbage slaw provides a pleasing crunch that contrasts with the cool, creamy yogurt sauce.

Get the recipe. 

Serves 4 

 preparation  

 

15  

minutes  

 cooking  

 

15  

minutes 

Ingredients

4  

hot dogs 

1/4  

small head red cabbage, finely shredded (about 2 cups) 

3  

tablespoons  

red wine vinegar 

kosher salt and black pepper 

2  

tablespoons  

plain yogurt 

2  

tablespoons  

tahini (sesame paste) 

4  

hot dog buns, split 

2  

scallions, sliced 

1/4  

teaspoon  

crushed red pepper 

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Directions

1. Cook the hot dogs according to the package directions.
2. In a medium bowl, mix together the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. In a small bowl, mix together the yogurt, tahini, and 2 tablespoons water.
3. Place a hot dog in each bun and, dividing evenly, top with the cabbage and yogurt mixtures, scallions, and crushed red pepper.

Receta hot dog Gray Papaya

Friday, July 1, 2011

Gray's Papaya Red Onion Hot-Dog Sauce Recipe

Papaya drink at Gray's Papaya

New York city has so much to offer in food with its complex culture. A microcosm of America the melting pot, yet our country's most famous city is best known for perhaps of the simplest of foods: the humble hot-dog. It's a comfort food craved by thousands daily. Cooked in vendor's hot-dog carts and swimming around in a warm pool of water then topped with your choice of toppings it's a legend which has been nicknamed "comfort on a bun."

Recession Special

One of the most notable hot-dog franchises is the legendary Gray's Papaya made famous by movies such as "Fools Rush In". When we landed in New York about a month ago with an eight hour layover before our international flight to Brussels, we immediately jumped on the New York Metro for a 9 AM breakfast of champions at the 24 hour Gray's Papaya in south Manhattan. There we got the recession special: two push-cart hot dogs smothered in Sabrett's Prepared Onion Sauce, and two papaya drinks. It's a taste you'll never forget once you eat it, and for those of us unfortunate enough not live within walking distance to a  N.Y. dirty water hot-dog we're forced to channel the Big Apple with this legendary red hot-dog sauce recipe.

Ingredients:

NY pushcart red onion sauce recipe

• 1-2 Vidalia onions
• 1 cup water
• butter or olive oil for sauteing onions.
• 1/4 cup of white vinegar
• 2 tablespoons tomato paste
• 1 tablespoon lite corn syrup
• 1 teaspoon cornstarch
• 1/2 teaspoon of salt
• 1/4 teaspoon of Tabasco sauce
• 1/4 teaspoon of paprika 
• pinch of black pepper
• 2 cloves of garlic

Method:

Awesome version of red hot-dog sauce: kraut!

1. Slice onions, and mince garlic.
2. In a frying pan over medium high heat melt your butter and saute' onions and garlic with a bit of salt and pepper.
3. Once caramelized, add vinegar, tomato paste, corn starch and water. Mix and bring to a boil.
4. Finally add Tabasco, paprika, salt, and lastly the corn syrup. Return to a boil.
5. Reduce heat to medium and simmer and stir for 15 minutes or until thickened slightly.

Optional Awesome Version:
I love sauerkraut on my hot-dogs, so I also take one small can of drained sauerkraut and toss it into the mix around step four. It's rather amazing that way.