Dog Days of Summer

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!

Bark
474 Bergen Street, Brooklyn
718-789-1939
barkhotdogs.com

To make a really top dog, this is a great topping.

New York Style Sweet & Sour Onions
Serves 20-25 hot dogs
Ingredients
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

Method
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
Ingredients
2 ¼ cup mayonnaise
2 T. cider vinegar
¾ cup pickle juice
1 tsp. sugar
1 tsp. salt
½ tsp. celery seed

Method
Mix all ingredients together in a bowl and set aside.

Slaw Ingredients
3 cups cabbage, thinly sliced
½ cup carrot, shredded
1 tsp. salt
¼ tsp. sugar
½ cup cole slaw dressing

Method
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!