Spanish Dog Sauce Recipe 435 Food

HOW TO MAKE 4 CLASSIC SPANISH SAUCES

Steps:

• To make the saffron garlic aioli, add 3 cloves roughly minced garlic into a mortar, pinch in 1/2 tsp saffron threads and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, then add in 1 egg yolk at room temperature and 1/2 tsp lemon juice, start mixing the ingredients together in a circular motion, at the same time start slowy pouring in 1/2 cup extra virgin olive oil, the secret here is to slowly add in the olive oil while you continue to mix in a circular motion, once all the olive oil has been incorporated and you end up with a with a thick mayonnaise like sauce, season with a little sea salt & black pepper, can be stored for up to 3 days in the fridge
• To make the romesco sauce, add 2 tomatoes, 2 large cloves garlic and 2 slices of baguette bread into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after 12 minutes remove the roasted garlics and after 30 minutes total, remove the tomatoes and let them cool off, meanwhile heat a small fry pan with a medium heat and add in 8 raw hazelnuts & 8 raw blanched almonds, dry roast them for about 4 to 5 minutes, mixing them continuously, then set aside, add the 2 roasted tomatoes (peeled) into a food processor, the 2 roasted garlics (peeled), the 2 slices of toasted baguette bread, the toasted hazelnuts & almonds, 1 raw clove of garlic, 2 jarred roasted red bell peppers, 1/2 tsp red wine vinegar and a generous 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick sauce that has textures to it, can be store in the fridge for up 7 days
• To make the brava sauce, add a 1/4 cup of extra virgin olive into a large fry pan and heat with a medium heat, after 3 minutes transfer the hot olive oil into a large bowl, add in 2 tsp sweet smoked Spanish paprika, 1 tsp hot smoked Spanish paprika and 1 tbsp corn starch, whisk together until well combined, add the mixture back into the pan, heat with a medium heat and start whisking everything together, at the same time start slowy adding in 1 cup of vegetable broth, after the broth has been incorporated add in 1/2 tsp white wine vinegar and 1/2 tsp sea salt, continute to whisk on a medium heat for 6 to 8 minutes, then turn off the heat and let it sit for 10 minutes, then whisk everything so the sauce can come back together, you should end up with a creamy sauce, can be stored in the fridge for up to 7 days
• To make the mojo picon sauce, add 2 slices of baguette bread and 2 large cloves of garlic into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after a total cooking time of 12 minutes remove the roasted garlics, add 4 jarred roasted red bell peppers into a food processor, the 2 pieces of toasted bread, the 2 roasted garlics (peeled), 1 raw clove of garlic, 1 tsp sweet smoked Spanish paprika, 1/2 tsp cumin powder, 1 tsp white wine vinegar, 1/4 cup cold water and a generous 1/3 cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick creamy sauce, can be stored for up to 7 days in the fridge

YOU SAUCEY LITTLE DOG SAUCE (HOT DOG SAUCE)

Steps:

• 1. Combine all spices & tomato sauce in a large skillet.
• 2. Add raw hamburger.
• 3. Cook over low heat or in a Crock Pot for 3 hours, stirring occasionally (not if in a Crock Pot).
• 4. Serve on a hot dog with a roll. Add raw onion and mustard (buried).
• 5. Can easily double or triple the recipe. Freezes well.

HOT DOG SAUCE

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

SPANISH DOG SAUCE RECIPE - (4.3/5)

Steps:

• This is not a difficult recipe but needs to be stirred and watched carefully. It will be ruined if the hamburger browns. DO NOT brown the hamburger. Mix burger and water in a medium-large sized heavy bottom saucepan. (I know this looks and sounds very gross, but trust me on this.) Add the rest of the ingredients until well mixed. This should be similar to a medium thick tomato sauce. Bring to a simmer over medium heat. Reduce heat a little, stirring every 15-20 minutes. This is important to keep the mixture from browning, burning or scorching. If the mixture seems too thick, then add a little more water. (Manwich consistency is too thick. The object is to be able to spoon this on easily, but have the sauce stay on the hot dog and bun when eaten.) Simmer for 1 1/2-2 hours, continuing to watch VERY carefully, stirring every 10-15 minutes

SPANISH HOT DOG SAUCE

Steps:

• In a large skillet, mix raw hamburger and water; add onion.
• Heat until it comes to a simmer; add ketchup, chili powder and 1 teaspoon salt.
• Simmer for 1 hour, stirring frequently. If the mixture becomes too dry, add more water, a little at a time.
• Taste, and add up to another teaspoon salt.
• Right before serving, stir in white vinegar, starting with 1 tablespoon and adding up to 1 additional tablespoon based on flavor.

SAUCE ESPAGNOLE - SPANISH SAUCE

Steps:

• Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
• Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
• Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
• Allow the flour to develop a light tan color. About a minute or two.
• Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
• Allow to cook about five minutes or until desired thickness is achieved.
• Strain and serve or refrigerate and reheat when needed, whisking until smooth.

OSPIDILLO CAFE MICHIGAN HOT DOG CHILI SAUCE NO. 14

Steps:

• Brown and drain the ground chuck and put into a large cooking pot.
• Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
• Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
• Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
• Serve over hot dogs.
• My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

SPANISH HOT DOGS

Steps:

• 1. Do not cook hamburger meat first. Mix raw hamburger with the waterand tomao sauce and add all the ingredients together in a 3-4 qt pot. Simmer for 1 hour.
• 2. ( Alternate cooking- place all ingredients in a crockpot and slowcook on low 4 hours, stirring occasionally. ) Either cooking method can be kept warm in crockpot.
• 3. Spoon over hot dogs, or delicious served on a bun by itself.

SPANISH SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add chopped onion, green peppers and celery; simmer until onions are translucent but not browned.
• Add flour and mix well.
• Add tomatoes, seasonings and lemon juice.
• Bring to a boil, stirring constantly.
• Reduce heat, cover and simmer for 7 minutes.
• Serve hot on omelets, pork chops or veal cutlets.

B&K SPANISH SAUCE FOR HOT DOGS

Steps:

• Do not cook hamburger meat first. Mix raw hamburger with the water and add all the ingredients together in a pot.
• Simmer for 1 hour. Spoon over hot dogs, or delicious served on a bun by itself.

MY HOT DOG SAUCE

Steps:

• Brown ground beef, then add onion and saute until tender.
• Add the rest of ingredients and simmer slowly for about 20 minutes.
• Serve on hot dogs.