Every been to NYC and had a dirty water dog? Yes here in NY we call them dirty water dogs. I'd love to assume that's not the case at all. I've heard them be called push cart dogs, city dogs yada yada yada. Sabrett hot dogs with onion sauce and mustard. Maybe another with mustard and sauerkraut. Who's counting. Getting one of these is just a ritual when we go into "The Big City" as my kids call it. If you haven't had the chance or live on the other side of I don't know where give this recipe a try. Get some Sabrett natural casing beef frankfurters and plain white bread hot dog buns. Top with mustard and these onions and there ya have it.
For The onion sauce
1/2 cup water
1 teaspoon cornstarch
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/4 teaspoon hot pepper sauce, such as Tabasco
1 tablespoon olive oil
2 large vidalia onions, peeled thoroughly and sliced thin
1/4 teaspoon salt
2 cloves minced garlic
The hot dog4 all-beef frankfurters, preferably Sabretts
Spicy brown mustard
Heat the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. Stir them occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Don't burn them! Add the garlic and cook for another minute.
Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add extra water if needed.
While the onions are simmering, cook the dogs, and prepare the buns. The dogs can be cooked on a griddle, on a grill, but most pushcarts make "dirty water dogs" by simmering them in water that has become a rich flavorful soup after holding scores of franks over the course of a day. And don't worry, the franks are precooked so they are pasteurized, and the dirty water is hot enough that nothing can survive. As for the buns, some are toasted on a griddle, but most pushcarts store them in a bin where the steam from the dirty water keeps them warm and moist. I like mine simmered.
Place the frank on the bun, squirt on the mustard, add the onions and enjoy!
*Adapted from The Huff Post see the full story there.
*Shared over at Weekend Potluck