Put on the dog as you continue to pursue your barbecue with a few recipes to serve along with your hot dogs, adapted from Bark in Brooklyn. I sniffed ‘em out and promise they won’t bite!
474 Bergen Street, Brooklyn
To make a really top dog, this is a great topping.
New York Style Sweet & Sour Onions
Serves 20-25 hot dogs
4 large white onions, thinly sliced
1 tsp. vegetable oil
½ tsp. salt
1 12 oz. can of whole peeled San Marzano tomatoes
¼ cup plus 2 T. red wine vinegar ¾ cup white sugar 1 T. salt, to taste, with 1 T. on reserve
Heat a large wide pan over medium heat and add oil. When just smoking, add onions and salt and cook them until softened. While the onions are cooking, puree the tomato, vinegar, sugar, and add additional 1 T. salt in a blender until smooth. Add this mixture to onions and cook down until completely dry, about 25 minutes over low heat. Let cool overnight.
Who doesn’t love a side of slaw?
Bark Cole Slaw Dressing
2 ¼ cup mayonnaise
2 T. cider vinegar
¾ cup pickle juice
1 tsp. sugar
1 tsp. salt
½ tsp. celery seed
Mix all ingredients together in a bowl and set aside.
3 cups cabbage, thinly sliced
½ cup carrot, shredded
1 tsp. salt
¼ tsp. sugar
½ cup cole slaw dressing
Mix the carrot and cabbage together and toss with 1 tsp. salt and ¼ tsp. sugar. Let sit for at least 4 hours, then drain and squeeze out liquid. Mix the dressing and drained vegetables together and serve.
Thanks to thelmagazine.com for the photo!