This Sunday night special really is special: caramelized onions, homemade sloppy joe, garlicky greens and Spaghetti-O's all on a hot dog bun, served with crispy potato sticks.
Directions for: Sunday Night Special
Ingredients
Caramelized Onions2 Spanish onions, julienned
Special equipment: 3 medium or large pans, 2 pots, mesh strainer, grill
Sloppy Joe1 lb(s) ground beef
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 Spanish onion, finely chopped
1 Tbsp paprika
cup brown sugar
1 cup Heinz ketchup
1 tsp Worcestershire sauce
1 tsp granulated garlic
1 tsp granulated onion
Assembly1 can Spaghetti-O's
1 tsp finely chopped garlic
1 tsp finely chopped shallot
1 head escarole, rinsed, dried and roughly chopped
12 hot dogs
12 hot dog buns
Potato sticks (or Hickory Sticks)
Canola oil, for frying
Directions
Caramelized Onions1. Heat Spanish onions in a dry pan over low heat.
2. Cook for 2 hours, stirring every 15 minutes, until onions are dark brown and stick to the bottom of the pan; keep onions warm until assembly.
3. about an hour into cooking the caramelized onions, start making the Sloppy Joe topping.
Sloppy Joe1. in a second medium dry pan, heat beef over medium heat, stirring and cooking until browned, about 20 minutes.
2. Using a mesh strainer, strain the fat off the beef; discard the fat.
3. Add ground beef to a large pot with the red bell pepper, green bell pepper, Spanish onion, paprika, brown sugar, ketchup, Worcestershire sauce, granulated garlic, and granulated onion.
4. Bring the mixture to a boil over high heat, then lower to a simmer and cook for 30 minutes to allow the flavours to come together.
5. Keep Sloppy Joe topping warm until assembly.
Assembly1. Preheat grill.
2. Add Spaghetti-Os to a medium pot and heat over medium heat.
3. to make the garlicky greens, heat a large pan with canola oil over medium heat.
4. once oil is hot, add minced garlic and shallots to the pan; stir and cook for about 2 minutes until fragrant, then add escarole to the pan.
5. Cook and stir for 1 minute, until mixture is incorporated and escarole starts to wilt.
6. Season with kosher salt and black pepper and keep warm.
7. Grill hot dogs on the grill until they have nice char marks.
8. Place grilled hot dogs into the hot dog buns and top with reserved caramelized onions, Sloppy Joe topping, Spaghetti-Os, garlicky greens, and potato sticks.
Tips and Substitutions
If covered and refrigerated, Sloppy Joe topping will keep for up to 3 days in the fridge.
Source and Credits
Courtesy of Eric Williams of Happy Dog
See more: Beef, Comfort Food, Pork, Vegetables, Grill