Recipes

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 chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10 to15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving. For the Roasted Red Pepper Relish: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving. For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. For assembly: Place hot dog into prepared bun. Top with NY Onion Sauce, Horseradish Mustard and then with the Roasted Red Pepper Relish. For the NY Onion Sauce: 2 tablespoons vegetable oil 2 large onions, halved and cut 1/4-inch thick 1 teaspoon ancho chili powder 1/2 teaspoon ground cinnamon 1/4 cup ketchup 1/2 cup water 1/2 teaspoon cayenne sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Horseradish Mustard: 1/2 cup Dijon mustard mixed with 2 tablespoons prepared horseradish For the Roasted Red Pepper Relish: 3 roasted red peppers, julienned 3 cloves roasted garlic, coarsely chopped 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh flat-leaf parsley Salt and freshly ground black pepper For the hot dogs: 8 kosher beef hot dogs 8 good quality hot dog buns, split 3/4 through