Roxy
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Coney Island Hot Dogs with Garlic Sauce
Sauce
1 small yellow onion, chopped
2 T. olive oil
2/3 c. firmly packed chopped garlic
1 can (14 1/2 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 c. water
1 1/2 T. chili powder
1 scant T. packed brown sugar
1 t. cumin
1 t. paprika
1/2 t. kosher salt
12 ounces ground chuck, cooked and crumbled
Hot Dogs
4 to 6 large white hot dog buns, split but not separated
4 T. unsalted butter at room temp.
4 to 6 large hot dogs, grilled
1 small sweet onion
Tangy yellow mustard for serving
To make the sauce -
In a skillet, saute the onion in the olive oil over medium-low heat until translucent. Add the garlic and stir one to two minutes, do not brown.
In a large saucepan over medium heat combine the tomatoes, tomato sauce, water, garlic mixture, chili powder, brown sugar, cumin, paprika and salt. Bring to a boil and reduce heat to a simmer, continue to simmer about 1 1/2 hours (until thick). Stir in crumbled meat. Taste and adjust seasoning with salt and chili powder.
To assemble the hot dogs –
Heat a large skillet over medium heat, butter the buns and toast until golden. Add hot dogs to buns, spoon sauce and garnish with onion and mustard.
Damn – Good Sloppy Joe
Cook the sauce as described above using 1 1/2 pounds ground chuck, simmer long enough to spread on a sandwich.
From Everything Tastes Better With Garlic
Sauce
1 small yellow onion, chopped
2 T. olive oil
2/3 c. firmly packed chopped garlic
1 can (14 1/2 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 c. water
1 1/2 T. chili powder
1 scant T. packed brown sugar
1 t. cumin
1 t. paprika
1/2 t. kosher salt
12 ounces ground chuck, cooked and crumbled
Hot Dogs
4 to 6 large white hot dog buns, split but not separated
4 T. unsalted butter at room temp.
4 to 6 large hot dogs, grilled
1 small sweet onion
Tangy yellow mustard for serving
To make the sauce -
In a skillet, saute the onion in the olive oil over medium-low heat until translucent. Add the garlic and stir one to two minutes, do not brown.
In a large saucepan over medium heat combine the tomatoes, tomato sauce, water, garlic mixture, chili powder, brown sugar, cumin, paprika and salt. Bring to a boil and reduce heat to a simmer, continue to simmer about 1 1/2 hours (until thick). Stir in crumbled meat. Taste and adjust seasoning with salt and chili powder.
To assemble the hot dogs –
Heat a large skillet over medium heat, butter the buns and toast until golden. Add hot dogs to buns, spoon sauce and garnish with onion and mustard.
Damn – Good Sloppy Joe
Cook the sauce as described above using 1 1/2 pounds ground chuck, simmer long enough to spread on a sandwich.
From Everything Tastes Better With Garlic
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