Flay's Favorite Hot Dog Recipes
Every year, the average American eats 60 hot dogs, prepared in all sorts of different ways.
As Bobby Flay makes his way around the country, The Early Show's celebrity chef collects the recipes he likes best from the foods he samples — and that includes hot dogs.
The taste of the beloved comfort food varies widely by region and personal preference, as do the toppings on the sandwich. The flavor of the sausage itself can resemble a range of similar meat products from bologna on the bland side to cooked salami in the spicier varieties. Hot dogs are traditionally made from beef, pork or a combination of those meats.
Get some fun hot dog facts by clicking here.
Of course, grilling signals the return of summer, and nothing says fun or summer quite like a delicious grilled hot dog!
Flay brought some of his favorite hot dog recipes to the show Thursday.
RECIPES
Texas Dogs
Serves 4
BBQ Sauce
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground pepper
1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.
2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Cole Slaw
3/4 cup mayonnaise
1/2 small white onion, grated
2 tablespoons sugar 1 teaspoon celery salt
1 teaspoon celery seeds
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head of cabbage, cored, finely shredded
1 large carrot, finely shredded
1.Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
Assemble
Grilled hot dogs
Hot dog buns
BBQ sauce
Coleslaw
Dill pickles, quartered lengthwise
Grilled Hot Sausage with Onion Sauce and Roasted Red Pepper Relish
Serves 4
NY Onion Sauce
2 tablespoons vegetable oil
2 large onions-halved and cut 1/4-inch thick
1 teaspoon ancho chile 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
1. Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chile 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 10-15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving.
Roasted Red Pepper Relish
3 roasted red peppers, julienned
3 cloves roasted garlic, coarsely chopped
3 tablespoons extra virgin olive oil
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
Grilled Sausage
Serves 8
1 1/2 pounds hot Italian sausage, cut into 5-inch pieces and pricked with a fork
hot dog buns
Horseradish mustard Beer-Simmered Bratwurst with Onions and Sauerkraut
Beer-Simmer Bratwurst
3 large onions, peeled and thinly sliced
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1-inch piece of fresh ginger, peeled and chopped
Red Cabbage Sauerkraut
Sweet & Hot German mustard
Spicy Brown Mustard
Hot dog buns or hoagie buns
1. Preheat grill to high. Arrange onion slices on the bottom of a medium stockpot. Place the bratwurst on top and add the beer, water, coriander, caraway, mustard and bring to a simmer. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 10 minutes.
2. Remove the sausages with a pair of tongs to a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown about 3-4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired.