Ball Park Franks Recipe

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by Priscilla Garcia / KENS

kens5.com

Posted on May 8, 2010 at 4:47 AM

Texas Chili Dog

An all-beef frank topped with spicy chili, cheese and jalapeno peppers for an extra kick.
 
Ingredients
·         1 package Ball Park Bun Size Angus Beef Franks
·         1 package of classic hot dog buns
·         1 jar jalapeno peppers
·         Texas Chili hot dog sauce
o   2 lbs. beef, ground very fine
o   1 cup chopped onion
o   1/2 cup chopped green pepper
o   1 clove garlic, minced
o   2 tsp. chili power
o   2 tsp. dry mustard
o   2 tsp. sugar
o   2 tbsp. vinegar
o   1 can tomato sauce
o   2 tsp. salt
o   1/2 cup. water
o   1 cup ketchup
 
1.      Brown the ground beef, pepper, and onion slowly
2.      Add the remaining ingredients and simmer for 20-30 minutes
3.      Grill or boil the Ball Park hot dogs
4.      Place the hot dogs in the buns
5.      Serve your Texas Chili Sauce over your Ball Park hot dog
6.      Top with cheddar cheese
7.       For an extra kick, top with jalapeno peppers
 
Classic Chicago-Style Hot Dog
Widely known for its “Classic Chicago Dog,” this elaborate dog is served in a poppy seed bun with yellow mustard, green relish, chopped raw onion, fresh tomato, a pickle spear and topped with a touch of celery salt
 
·         1 package Ball Park Bun Size Angus Beef Franks
·         1 package poppy seed coated hot dog buns
·         1 cup minced white sweet onions
·         1 cup sweet pickle relish
·         1 tomato, cut into wedges
·         Kosher pickle spears
·         Sport Peppers
·         Classic deli-style yellow mustard
·         Celery salt, to taste
·         Frying pan
·         Water
 
1.      Grill or steam the Ball Park hot dogs in a frying pan that is ¾ filled with water for approximately six to eight minutes
2.      Then place the hot dogs into a steamed poppy seed hot dog bun.
3.      To dress the hot dog, it’s important to pile on enough toppings to get a taste of each in every bite, but pile on carefully so that the hot dog is as sturdy as the Sears Tower.  To ensure sturdiness, the ingredients must be topped in the proper order! 
a.       Begin with a nice, thick coat of yellow mustard and then add minced onions, tomato wedges, sweet pickle relish and a pickle spear.  Top off your Classic Chicago-Style hot dog with a sprinkle of celery salt
 
 
New York Street Cart Dog
Considered the hot dog capital of the nation by many Americans, New York City’s infamous street cart dog is served with a special onion sauce and deli-style yellow mustard or in some cases, sauerkraut
 
  • 1 package Ball Park Bun Size Angus Beef Franks
  • 1 package of classic hot dog buns
  • New York pushcart hot dog onion sauce
    • 2 tablespoons vegetable oil
    • 2 medium onions, cut into 1/4 inch slices
    • 1/4 cup ketchup
    • Pinch ground cinnamon
    • 1/8 teaspoon chili powder
    • Dash hot pepper sauce
    • Dash salt
    • 1/2 cup water
 
1.      Grill or boil the Ball Park hot dogs.
2.      Then begin making the New York pushcart hot dog onion sauce.  To do so, pour the vegetable oil into a medium-sized skillet and heat the over medium heat
3.      Add the onion slices and saute for about 30 minutes, until golden and limp
4.      Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt
5.      Pour in the ½ cup water and stir
6.      Bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes
7.      Place the hot dogs in the buns
8.      Serve the New York pushcart hot dog onion sauce over hot dogs
 

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