Sunday Night Special

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 Onions

2 Spanish onions, julienned

Special equipment: 3 medium or large pans, 2 pots, mesh strainer, grill

Sloppy Joe

1 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

Assembly

1 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 Onions

1. 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 Joe

1. 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.

Assembly

1. 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.