Hot Dog Toppings

Kyle Noonan from Bowl and Barrel stops by Good Day to celebrate National Bowling Day. He shows off some fun toppings for hot dogs.

Sloppy Sauce

Ground Beef, 80/20, 1 lb    
Yellow Onion, ¾ cup, finely chopped
Garlic, 2 cloves minced
Dry Mustard, ½ tsp
Smoked Paprika, 1 TBSP
Worcestershire Sauce, 2 TBSP
Tabasco Sauce, 2 tsp
Light Brown Sugar, 2 TBSP
Apple Cider Vinegar, 2 TBSP
Yellow Mustard, 2 TBSP
Ketchup, ½ cup
Salt & Pepper, To Taste       

In a large skillet on high heat, add the ground beef.  Using a wire whisk break the beef down as small as possible as it cooks.  Once the beef is about halfway cooked add the onions, garlic, dry mustard, and smoked paprika and continue cooking on medium heat until the beef, onions, and garlic are fully cooked. Add the worchestershire, tabasco, brown sugar, vinegar, yellow mustard and ketchup and allow to simmer on medium low heat for about 20 minutes, until the sauce begins to thicken up. Season to taste with salt and pepper.  Serve hot.

Sprout Kraut

Brussels Sprouts, trimmed, halved, finely shaved, ½ lb
Granulated Sugar, 2 TBSP
Cayenne Pepper, ¼ tsp
Kosher Salt, ½ tsp
Mustard Seeds Mix (see house mustard recipe), 3 TBSP
Sauerkraut, well drained, ½ lb
Extra Virgin Olive Oil, 2 TBSP

Combine the shaved sprouts, sugar, cayenne pepper, kosher salt, and mustard seeds in a mixing bowl and allow to sweat for 1 hour.  Now add the sauerkraut and olive oil and mix all ingredients well.  Serve chilled.

Horseradish Applesauce

Granny Smith Apples, quartered, cored, 2 ½ lbs
Granulated Sugar, ½ cup
Kosher Salt, ¼ tsp
Water, 2 TBSP
Lemon Juice, 2 TBSP
Prepared Horseradish, 2 TBSP

Combine the apples, sugar, salt and water in a covered sauce pot and simmer over medium/low heat for about 20 minutes, until the apples are fully cooked.  You should be able to easily pull the peels from the apple quarters with tongs or quick fingers.  Allow the apples to chill fully.  Combine the apples, lemon juice and horseradish in a food processor and pulse until the apples are fully pureed and all ingredients are fully combined.  Adjust the salt, horseradish, and lemon juice to personal taste.  Serve Chilled

House Mustard

Whole Yellow Mustard Seeds, 1 cup
Apple Cider Vinegar, 1 ¼ cups
Dijon Mustard, 4 cups

Combine the mustard seeds and apple cider vinegar in a food storage container and allow to marinate for at least 24m hours.  Once the seeds absorb the vinegar, reserve 3 TBSP of marinated seeds for your sprout kraut and combine the remaining seeds with the dijon mustard.  Serve at room temperature.        
                      
LINK: www.bowlandbarrel.com