Best Hot Dogs A Al Rose Recipes

Hot Dogs a la Rose 2 image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
1 1/2 tablespoons minced fresh ginger
4 cloves garlic, peeled and thinly sliced
1 handful shredded carrots, optional
1 large onion, diced
Salt and freshly ground black pepper
1 teaspoon turmeric
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon garam masala
2 tablespoons ketchup
1 large tomato, diced
One 12-ounce package hot dogs, sliced about 1/16-inch thick, such as Hebrew National
Handful fresh cilantro leaves, minced
Pita bread, cut in half and toasted, for serving

Steps:

Heat the oil in a large nonstick skillet over medium heat. When the oil is shimmering, add the ginger, garlic, carrots if using, onions and sprinkle with salt and pepper. Cook until the onions are softened and slightly brown around the edges, about 5 minutes.
Add the turmeric, paprika and garam masala and stir quickly, about 20 seconds. Stir in the ketchup and tomatoes, and taste for seasoning; add more salt and pepper if needed.
Add the hot dogs, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the skillet and simmer over medium-low heat, about 15 minutes.
Taste the hot dogs and season accordingly. Remove the skillet from the heat. Stir in the cilantro and transfer the mixture to a serving bowl or serve in the pita bread.

Alabama Coney-Style Hot Dogs image

Provided by ratherbeswimmin

Categories Meat

Time 1h30m

Yield 3 cups

Number Of Ingredients 16

1 lb ground beef (80% lean)
1 medium onion, chopped
2 tablespoons plain yellow mustard
3 tablespoons cider vinegar (or more to taste)
1 tablespoon sugar
1/2 cup water
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon celery seed
1 teaspoon Frank's red hot sauce
1/2 cup tomato sauce
1 cup ketchup
hot dog, grilled
hot dog bun, steamed
plain yellow mustard
chopped onion
Coleslaw or sauerkraut

Steps:

In a skillet over med-high heat, brown the beef with the onion.
As the mixture browns, break up the beef with a fork.
Pour off the fat and add all remaining sauce ingredients, mixing well.
Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.
If desired, add an additional tablespoon of cider vinegar the last 15 minutes of cooking.
Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce.
Serve immediately.

Nutrition Facts : Calories 456.3, Fat 23.5, SaturatedFat 9, Cholesterol 102.8, Sodium 1391.3, Carbohydrate 31.3, Fiber 1.8, Sugar 26.1, Protein 30.9