Text 7039, 86 rader
Skriven 2013-11-24 05:59:24 av Dave Drum (1:261/38)
Ärende: Chile 4629
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Texas Dog
 Categories: Bbq, Salads, Breads, Beef, Chilies
      Yield: 8 servings

MMMMM-------------------------BBQ SAUCE------------------------------
      2 tb Oil
      1 lg Spanish onion; coarse
           - chopped
      5 cl Garlic; coarse chopped
      3 c  Canned plum tomatoes and
           - juices, pureed
      1 c  Water
    1/4 c  Ketchup
    1/4 c  Red wine vinegar
    1/4 c  Worcestershire sauce
      3 tb Dijon mustard
      3 tb Dark brown sugar
      2 tb Honey
    1/4 c  Molasses
      3 tb Ancho chile powder
      3 tb Pasilla chile powder
      4    Chipotles in adobo; pureed
           Salt & fresh ground pepper

MMMMM-------------------------COLE SLAW------------------------------
    3/4 c  Mayonnaise
    1/2 sm White onion; grated
      2 tb Sugar
      2 ts Celery seeds
      3 tb Apple-cider vinegar
           Salt & fresh ground pepper
      1    Head cabbage; cored, fine
           - shredded
      1 lg Carrot; fine grated

MMMMM--------------------------HOT DOGS-------------------------------
      8    (1/4 lb ea) kosher beef hot
           - dogs
      8    Good quality hot dog buns;
           - split 3/4 through
           Dill pickles; in wedges

  Recipe courtesy Bobby Flay, 2007

  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 seeds, 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.

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

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 03 February 2010

  Uncle Dirty Dave's Archives

MMMMM

... I don't like 'gourmet' or 'this' or 'that' cooking. I like GOOD cooking

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)