Coney Island Hot Dogs Recipe

Hot dogs: The main protein, typically made from beef or pork, that is grilled or cooked in a skillet.

Hot dog buns: Soft bread rolls specifically designed to hold hot dogs and their toppings.

Ground beef: The base for the meat sauce, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the meat sauce when finely chopped and cooked.

Garlic: Provides a pungent, aromatic flavor to the meat sauce.

Tomato sauce: The liquid base for the meat sauce, giving it a tangy and slightly sweet taste.

Chili powder: Adds a spicy kick and depth of flavor to the meat sauce.

Cumin: A warm, earthy spice that enhances the overall flavor of the meat sauce.

Salt: Enhances the flavors of all the ingredients in the meat sauce.

Black pepper: Adds a mild heat and sharpness to the meat sauce.

When browning the ground beef, use a wooden spoon to break it into small, even pieces. This ensures a finer texture for the meat sauce and allows the onion and garlic to blend more seamlessly.

• hot dogs - Substitute with veggie dogs: For a vegetarian option, veggie dogs provide a similar texture and flavor.

• hot dog buns - Substitute with whole wheat buns: Whole wheat buns offer more fiber and nutrients compared to regular buns.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner alternative with less fat content.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor.

• tomato sauce - Substitute with ketchup: Ketchup can be used in a pinch, though it is sweeter than tomato sauce.

• chili powder - Substitute with paprika: Paprika offers a similar color and a milder heat.

• cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used in the same quantity.

• Allow the meat sauce to cool completely before storing. This helps prevent condensation, which can lead to soggy hot dog buns.

• Transfer the cooled meat sauce into an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.

• Store the meat sauce in the refrigerator if you plan to use it within 3-4 days. If you need to keep it longer, place the container in the freezer, where it can last up to 3 months.

• When freezing, label the container with the date and contents. This helps you keep track of how long it's been stored and ensures you use it within the optimal time frame.

• For the hot dogs, you can store them in their original packaging if unopened. Once opened, wrap each hot dog individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. This prevents them from sticking together and makes it easy to grab just the number you need.

• Hot dog buns can be stored at room temperature for up to a week. For longer storage, wrap each bun in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months.

• To reheat the meat sauce, thaw it in the refrigerator overnight if frozen. Then, warm it in a saucepan over medium heat, stirring occasionally until heated through.

• For the hot dogs, thaw them in the refrigerator if frozen. Reheat by grilling, boiling, or cooking in a skillet until they are heated through.

• Hot dog buns can be thawed at room temperature or warmed in the oven. To warm, wrap the buns in aluminum foil and place them in a preheated 350°F oven for about 10 minutes.

• Assemble the Coney Island hot dogs by placing the reheated hot dogs in the warmed buns and topping with the reheated meat sauce. Serve immediately for the best taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each hot dog in aluminum foil to prevent them from drying out. Place the wrapped hot dogs on a baking sheet and heat for about 10-15 minutes. For the buns, wrap them in foil as well and heat for 5-7 minutes. Warm the meat sauce in a saucepan over medium heat, stirring occasionally until heated through. Assemble and enjoy.

• Microwave Method: Place the hot dogs on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-45 seconds or until heated through. For the buns, wrap them in a damp paper towel and microwave for 10-15 seconds. Heat the meat sauce in a microwave-safe bowl, covered, for about 1-2 minutes, stirring halfway through. Assemble and enjoy.

• Stovetop Method: Heat a skillet over medium heat. Add the hot dogs and cook, turning occasionally, until heated through, about 5-7 minutes. For the buns, you can lightly toast them in the same skillet for 1-2 minutes per side. Warm the meat sauce in a saucepan over medium heat, stirring occasionally until heated through. Assemble and enjoy.

• Grill Method: Preheat your grill to medium heat. Place the hot dogs on the grill and cook, turning occasionally, until heated through, about 5-7 minutes. For the buns, place them on the grill for the last 1-2 minutes of cooking to lightly toast. Warm the meat sauce in a saucepan over medium heat, stirring occasionally until heated through. Assemble and enjoy.

• Sous Vide Method: Preheat your sous vide machine to 140°F (60°C). Place the hot dogs in a vacuum-sealed bag and submerge in the water bath for about 1 hour. For the buns, wrap them in foil and place them in the water bath for the last 15 minutes. Warm the meat sauce in a saucepan over medium heat, stirring occasionally until heated through. Assemble and enjoy.

• Saucepan: Used to cook the ground beef and simmer the meat sauce.

• Skillet: Used to cook the hot dogs if not grilling.

• Grill: An alternative to the skillet for cooking the hot dogs.

• Spatula: Used to stir the ground beef and mix in the onions and garlic.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Provides a surface to chop the onion and garlic.

• Measuring cups: Used to measure the tomato sauce and other ingredients.

• Measuring spoons: Used to measure the chili powder, cumin, salt, and black pepper.

• Tongs: Useful for handling the hot dogs while cooking.

• Serving spoon: Used to ladle the meat sauce onto the hot dogs in the buns.

Pre-cook the beef: Cook the ground beef and onions in advance and store them in the fridge. This way, you only need to reheat them when ready to assemble.

Use pre-chopped garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Ready-made tomato sauce: Opt for a high-quality, store-bought tomato sauce to cut down on preparation time.

Grill multiple hot dogs: Grill or cook all the hot dogs at once, even if you're not serving them immediately. Reheat as needed.

Assemble in advance: Prepare the hot dog buns and have them ready to go, so you can quickly assemble and serve.