I have always found it difficult to change anything in this recipe, and certainly not improve on it. I have, however, at times found it necessary to use cider vinegar instead of red wine vinegar, regular yellow or spicy brown mustard for Dijon, and/dor regular chili powder blend for the ancho and pasilla chile powders. None of that detracted from Bobby Flay's original recipe. These are truly Texas-sized and -flavored hot dogs inspired by Mr. Flay's beautiful wife who is from Texas. Try it all---go the whole 9 yars---have fun with it and enjoy!!!
Recipe By Bobby Flay on FoodTV 8/12/07
Serving Size: 8

2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground black pepper

3/4 cup mayonnaise
1/2 small white onion, grated
2 tablespoons sugar
2 teaspoons celery seeds
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 head cabbage, cored, finely shredded
1 large carrot, finely grated

HOT DOGS: 8 kosher beef hot dogs
8 good quality hot dog buns, split 3/4 through
Dill pickles, cut into wedges

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.

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.

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 2007 Carol Stevens, Shaboom's Kitchen, All Rights Reserved