Another Fine Meal » misc

New York Hot Dog Onions

admin — Mon, 03 Aug 2009 13:02:41 +0000

When visiting New York City, there’s one thing you can’t miss, the hot dog vendors. And there’s one thing these vendors have that we’ve not seen anywhere else, the onions they put on top, along with mustard and sauerkraut. Not just any brand, this is specific to the Sabrett vendors. We recently made this recipe and would like to share it here.

SABRETT’S HOT DOG ONIONS
1 1/2 teaspoons olive oil
1 medium onion, sliced thin & chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 cup vinegar

Heat the oil in a large saucepan over medium heat.
Saute sliced onion in the oil for 5 minutes, until onions are
soft, but not brown.
Add water, tomato paste, corn syrup, cornstarch, salt and red
pepper flakes, and stir.
Bring mixture to a boil, then reduce heat and simmer for 45 minutes.
Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes (last 15 or so minutes with no lid)
or until most of the liquid has reduced and the sauce is thick.
Makes about 1 cup.

For anyone who has eaten the original, and tries this, let us know what changes you’d suggest, it’s 99% of the way there but we suspect it can still use some minor tinkering. Enjoy.

Note: The recipe used to include 1/4 teaspoon crushed red pepper flakes, but we found it too spicy and don’t add it any longer.

Related AFM Posts

Peppers and Onions

admin — Thu, 04 Jun 2009 12:02:09 +0000

Often, you’ll find that ingredients go on sale at different times. The canned tomatoes on sale a different week than the pasta. Or, as in my case, peppers going on sale in the week the dish I’ll use them in is not on the menu. So today, we offer a bit of preparing ahead. We don’t see much change in onions, but those peppers go on sale when in season, and we can’t walk away.

So take two large onions, slice them up, and saute, low heat, stirring every five minutes or so. When they start to brown, add 4 red peppers, cut into strips and cook at low heat until they are soft. This bowl shows about 2 cups of these peppers and onions, and they freeze very well for a future dish, which is just where we’ll use them in out next recipe which we’ll post Monday. Have a great weekend!

Related AFM Posts

Cooking for the week

admin — Fri, 08 May 2009 12:02:53 +0000

Between the current economy, with incomes down and money tight, and people finding themselves with less time to cook during the week, I’ve been giving more thought to meals that can be made in larger quantities and frozen in portions to serve at a later time. The next few recipes posted will expand on this concept, and you will have a number of different dishes to choose from, cooking them all at once on a weekend afternoon, and free up some time when you need it most. Of course, this will also help you cut back on the number of take out or restaurant meals you’re buying. Enjoy the weekend, the first recipe in this series will post on Monday.

Related AFM Posts

Website Refresh and Logo

admin — Wed, 22 Apr 2009 23:45:56 +0000

Today, we update the blog to the style you are viewing and we’ve also added a logo from Logos For Websites. Fast turnaround, and excellent work, a great resource to contact if you need logo work for your own blog.

Related AFM Posts

Welcome to Another Fine Meal

admin — Mon, 09 Mar 2009 13:00:05 +0000

On this blog, we plan to share recipes we’ve accumulated over the years from both family and friends. We also hope to gather a few recipes from our readers which have been passed down over time.

Welcome to Another Fine Meal.

Related AFM Posts