Chef Paulette's NYC Cookout 5/22/15 - WSMV News 4

Chef Paulette's NYC Cookout 5/22/15

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 NYC Cookout  (a classic hot dog sauce at the Sabrett carts in NYC)

Classic Hot Dog Sauce

2 medium onions, peeled and thinly sliced

1/2 cup water

4 tablespoons ketchup

2 teaspoons sugar

1 teaspoon sriracha sauce or 1/2 teaspoon red pep-per flakes

1/4 cup apple or white vinegar

salt & pepper to taste

6 Sabrett or Nathan's Hot dogs

6 hot dog buns

Make the tomato-onion sauce: Heat the water in a medium saucepan. Add some salt and the sliced onions. Cook on medium, simmering, until water almost disappears and onions are soft. Add the ketchup, sugar, and sriracha sauce. Cook on medium until well combined and thick. Add the vinegar and stir to combine. Cook until thick again, about 2 minutes. Season with salt & pepper.

Grill the hot dogs. Toast the buns. Add a generous spoonful of onion sauce to each hot dog in bun.

Egg Cream

1/2 cup cold milk

3 tablespoons chocolate syrup (U-Bet brand is traditional)

about 1/2 cup cold club soda (otherwise known as seltzer)

Add the milk to the a 12-ounce glass (you can chill glass to make it perfect!). Stir in the chocolate until well-dissolved. Add soda to fill glass. Stir gently to combine. Drink!

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