Ryan Farrs New York Style Hot Dogs Recipes

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RYAN FARR'S NEW YORK-STYLE HOT DOGS RECIPE



Ryan Farr's New York-Style Hot Dogs Recipe image

Ryan Farr is the chef and owner of 4505 Meats in San Francisco. These snappy, all-beef, New York-style dogs appear in his book Sausage Making.

Provided by J. Kenji López-Alt

Categories     Entree     Lunch     Hot Dog     Sausage     Ingredient

Time P1D

Yield 24

Number Of Ingredients 10

949 grams boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes
137 grams beef fat, cut into 1-inch cubes
23 grams fine sea salt
10 grams paprika
5 grams granulated garlic
4 grams coarsely ground black pepper
3 grams onion powder
1 gram Cure #1
230 grams crushed ice
20 feet of rinsed sheep casings

Steps:

  • Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum seal the farce.

Nutrition Facts : Calories 123 kcal, Carbohydrate 1 g, Cholesterol 41 mg, Fiber 0 g, Protein 12 g, SaturatedFat 4 g, Sodium 422 mg, Sugar 0 g, Fat 8 g, ServingSize Makes about 24 hot dogs, UnsaturatedFat 0 g

NEW YORK-STYLE HOT DOGS



New York-Style Hot Dogs image

Nothing says summer like a hot dog! It's one of those foods that kick-starts a season, and a NY-style dog is always my first choice. I have such great memories of living in New York City and having a hot dog at a baseball game, or for a late-night snack or just grabbing one from a cart while walking around the city. Once I moved to California I had to learn how to make the iconic sweet onions coated in tangy tomato sauce myself. Now the traditional New York-style hot dog can welcome me to summer every year.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 small sweet onions, such as Maui or Vidalia, each about 5 ounces, thinly sliced
Kosher salt
1/4 cup tomato paste
1/4 cup distilled white vinegar
1 teaspoon sugar
1/4 teaspoon garlic powder
4 hot dogs
4 hot dog buns

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a medium saucepan over medium-low heat. When the oil is hot, stir in the onions and 1/2 teaspoon salt. Cook, stirring every minute or so, until the onions have softened and begin to caramelize, about 8 minutes.
  • Stir in the tomato paste, stirring until the onions are completely coated. Cook until the tomato paste deepens in color, about 1 minute. Stir in the vinegar, scraping any browned bits off the bottom of the pan. Stir in 1 cup of water, the sugar and garlic powder. Raise the heat to medium and bring to a rapid simmer. Reduce the heat to low and gently simmer until the sauce reduces and thickens enough so a spoon leaves behind a trail, 10 to 12 minutes. Season with salt to taste.
  • While the onions simmer, place the hot dogs on a baking sheet and bake until heated through and they begin to brown on the bottoms, about 10 minutes, flipping once about halfway through the cooking time. If you like, open the hot dog buns and toast the buns alongside the dogs for the last 2 minutes of cooking.
  • Place the hot dogs in the buns and top with the onions. Serve immediately.

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