Let's Eat: Three Dog Night, just in time for Super Bowl

It's not the Super Bowl without a spread of delicious party food! Kick back and enjoy the big game with hot dogs three ways from Bowl & Barrel chef Luis Santana.

Santana recommends using all-natural, natural casing hot dogs from Rudolph's Market and Sausage Factory in Deep Ellum served on lobster roll-style challah buns.

Sloppy Sauce

  • 1 lb ground beef
  • 3/4 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp dry mustard
  • 1 tbsp smoked paprika
  • 2 tbsp Worcestershire sauce
  • 2 tsp Tobasco sauce
  • 2 tsbp light brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp yellow mustard
  • 1/2 cup ketchup
  • 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 Worcestershire, 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

  • 1/2 lb Brussels sprouts, trimmed, halved and finely shaved
  • 2 tbsp granulated sugar
  • 1/4 tsp cayenne pepper
  • 3/2 tsp kosher salt
  • 2 tbsp mustard seed mix
  • 1/2 lb sauerkraut, well drained
  • 2 tbsp extra virgin olive oil

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

  • 2-1/2 pounds granny smith apples, quartered and cored
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 2 tbsp prepared horseradish

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.
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