Texas Dog

What is it about summer colds that make them so much more heinous than their wintry counterparts? I’ve been fighting off what was brewing to be a whopper of a summer cold all week and finally succumbed a few days ago. Whenever I’m sick, sadly, nothing eventful transpires in my kitchen outside of ramen and congee. While comforting and helping to while away this cold, I found myself yearning for something tasty that could help break through the haze of my congestion…

Remember those Nacho Dogs I had posted about earlier? I decided to have its counterpart hot dog, the Texas Dog, that Bobby Flay had made during the same Throwdown episode. A bit simpler than the Nacho Dog, where the Texas Dog may lack in complexity of ingredients it more than makes up for in taste and just homey goodness.

Boasting a great bbq sauce, cole slaw, and pickle, it’s an unusual pairing of ingredients on a hot dog, but let me tell you, this works. It’s a bit messy, but honestly, if you’re not planning on getting a little bit messy when you’re eating a hot dog or a burger, I think you may be doing it wrong. In fact, I’m sure of it!

Texas Dogs
Adapted from Bobby Flay

Ingredients

For the hot dogs:
8 kosher beef hot dogs
8 good quality hot dog buns, split 3/4 through

For the 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 chili powder
3 tablespoons pasilla chili powder
2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt
Freshly ground black pepper

For the cole slaw:
3/4 cup mayonnaise
1/2 small white onion, grated
2 tablespoons sugar
1 teaspoon celery salt
3 tablespoons apple-cider vinegar
Salt
Freshly ground black pepper
1 head cabbage, cored, finely shredded
1 large carrot, finely shredded
Sour dill pickles (not half sour), for serving (if using prepared spears, slice in half lengthwise)

Preparation

For the hot dogs:
Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.

For the BBQ sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 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 to 40 minutes until thickened, stirring occasionally.

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.

For the cole slaw:
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.

Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.

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~ by tastydesu on September 27, 2010.

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