Not All Hot Dogs Are Equal

Americans will be consuming an estimated seven billion hot dogs between Memorial Day and Labor Day.

But not all hot dogs are alike. Just like barbecue, you will find hot dogs reflecting regional flavors. So The Early Show resident chef, Bobby Flay, shares some of his favorite regional hot dog recipes:

New York Street Cart Dog
Serves: 4-8

8 kosher hot dogs, such as Best's, boiled
8 hot dog buns
Spicy brown mustard, such as Guldens
Onion Sauce (see recipe below)
Cooked sauerkraut

Place boiled hot dogs on buns. Spread bottom half of each bun with mustard and top each hot dog with onion sauce or sauerkraut or both.

Hot Dog Onion Sauce-New York Street Cart
2 tablespoons vegetable oil
2 medium onions--cut into 1/4-inch slices
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon cayenne sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Method:

Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili 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. Can be refrigerated for up to 2 days, but bring to room temperature before serving.
  • Tatiana Morales

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