Chicago Dogs Food
CHICAGO DOG
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 6
Number Of Ingredients 11
Steps:
- Brush outsides of buns with butter; sprinkle with poppy seeds.
- Bake, split sides down, at 350 degrees until warm, about 5 minutes.
- Warm hot dogs in boiling water for 5 minutes; transfer to buns.
- Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
- Squirt mustard over each in a zigzag; top with a dollop of relish.
- Divide onion among hot dogs.
- Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.
CHICAGO-STYLE HOT DOG
The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!
Provided by elsaw
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
- Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Nutrition Facts : Calories 376.6 calories, Carbohydrate 38 g, Cholesterol 30.2 mg, Fat 19.7 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 7.2 g, Sodium 2386.7 mg, Sugar 14.7 g
CHICAGO-STYLE HOT DOGS
A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Simmer frankfurters in beer or water for approximately 10 minutes.
- Warm buns in microwave, until slightly warm and soft.
- To assemble hot dogs, place frank in each bun.
- Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
- Sprinkle with celery and poppy seeds.
- Serve.
CHICAGO HOT DOGS
Follow this Chicago Hot Dogs recipe for the kind of franks you'd find at any Windy City ballpark. Top these hot dogs with tomatoes, peppers and relish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook franks as directed on package.
- Fill buns with franks; place 2 tomato wedges on one side of each frank and 1 pickle piece on other side.
- Top with remaining ingredients.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHICAGO DOGS
Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours-it gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
- Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.
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- Deep-Dish Pizza. You can’t talk about iconic Chicago cuisine without including deep-dish pizza. Although thin crust pizza certainly has its place in the Windy City, deep-dish pizza and Chicago have become nearly synonymous.
- Chicago Barbecue. Although lesser-known than the barbecue scenes in Kansas City or the Carolinas, Chicago barbecue is just as delicious and complex. Within the Chicago barbecue scene, you’ll find a few different styles, including “boilbecue” and smokeless roast.
- Jibarito Sandwich. The Jibarito — pronounced “hee-barito” — is a Chicago-born sandwich inspired by the flavors and culinary traditions of Puerto Rico.
- Steak. Food critics consistently name Chicago steakhouses as some of the country’s top steakhouses, including lists featured in Travel +Leisure, The Daily Meal, Thrillist and Forbes, to name a few.
- The Rainbow Cone. Joseph Sapp and his wife Kathrine opened The Original Rainbow Cone in 1926. This beloved Chicago treat is a colorful stack of chocolate, strawberry, Palmer House, pistachio and orange sherbet ice cream piled high on top of a cake cone.
- Pizza Puffs. Although some eateries offer pizza puffs that you might confuse for a calzone, an authentic pizza puff is different. These are wrapped in a tortilla-like dough, stuffed with cheese, meat and sauce, and deep-fried.
- Flaming Saganaki. Flaming saganaki was born in Chicago’s Greektown, in the kitchens of the now-closed Parthenon restaurant. This delicacy features a slab of fried, breaded Greek kasseri cheese — though you can ask for substitutions — that is lit on fire, tableside, by igniting the splash of alcohol that’s been drizzled on top.
- Italian Beef Sandwich. While the exact origin of the Italian beef sandwich is up for debate, the Chicago staple is one of the most famous foods in Chicago.
- The Chicago Hot Dog. If you’re asking yourself what food you absolutely must try during your visit to Chicago, the answer is a classic Chicago-style hot dog.
- Brownies. Did you know brownies were created right here in the Windy City? It’s true! During the 1893 World’s Fair, Chicago socialite Bertha Palmer asked the pastry chef at The Palmer House to create her something that would fit neatly into boxed lunches for the Women’s Pavilion.
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- Chicago style hot dog. Get an original Chicago style hot dog at Portillo’s, where they’ll load your dog with mustard, relish, freshly chopped onions, sliced tomatoes, peppers, and a kosher pickle, nestled in a steamed poppy seed bun.
- Garrett Mix popcorn. Head over to Garrett Popcorn Shops — a Chicago tradition since 1949 — and nosh on Garrett Mix, a sweet and savory blend of CaramelCrisp popcorn and CheeseCorn flavors.
- Deep dish pizza. Order a Numero Uno deep-dish pizza from Uno Pizzeria & Grill (a mainstay since since 1943), which is loaded with sausage, pepperoni, onions, peppers, mushrooms, and chunky tomato sauce, topped with mozzarella and romano.
- Jibarito. Get a taste of Puerto Rico with a jibarito: a sandwich made with fried green plantains (instead of bread) and loaded with your choice of filling — seafood, meat, or vegetables.
- Swedish cinnamon rolls. Indulge in the ultra-soft, frosting-laden cinnamon roll duo at Swedish diner Ann Sather, a brunch staple for over 60 years with three Chicago locations.
- Eli’s Cheesecake. Satisfy your sweet tooth with a slice of dense, creamy cheesecake with crisp, all-butter cookie crusts from Eli’s Cheesecake, serving up desserts since 1980.
- Steakhouse fare. Opt for a perfectly prepared cut of meat at Chicago’s first steakhouse Gene & Georgetti, founded in 1941. (Craving more carnivore options?
- Italian beef. Order the famous Italian beef sandwich at Al’s Italian Beef — a sandwich stalwart since 1938 — and make sure to get it the Chicago way: loaded with hot and sweet peppers and dipped in “gravy” (beef juice) for an unbelievably juicy, flavorful meal.
- Greek cuisine. Say “opa!” as you watch your server at Greek Islands light the famous flaming saganaki appetizer (Kasseri cheese flamed in brandy) ablaze right next to your table.
- Shaved ice. During warmer weather months, cool off with a shaved ice at Mario’s Italian Lemonade, a mainstay stand since 1954, open May through September.
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- Deep Dish Pizza. Let’s start with the most obvious — and most famous: Chicago-style pizza. (After all, Chicago is the world’s top city for pizza.) Calling it “deep dish” is almost an understatement and even the designation as “pizza” is a stretch.
- Barbecue. Chicago might not be Kansas City, Memphis, the Carolinas, or Texas but Chicago-style barbecue is still worthwhile. The city has always been a meatpacking hub (the country’s largest until 1920) and where there’s good meat, there’s good barbecue.
- Steak. Furthering the argument that Chicago is a meatpacking madhouse, the city knows how to do a good steak. There are tons of steakhouses here and they all stay in business.
- Italian Beef Sandwich. The history of the Italian Beef is, like everything else in Chicago, hotly debated. Thrillist covered the he-said/she-said of who claims to have created it, but the gist is the same.
- Italian Food. Chicago has been a mecca for Italian immigrants since the 1850s. By 1920, the Windy City had the third largest ethnic Italian population in the country (surpassed only by New York City and Philadelphia).
- Chicago Hot Dog. The true Chicago dog follows a very specific list of ingredients: a Vienna beef hot dog that’s water-bathed (not boiled) in a poppyseed bun with mustard, florescent green relish, chopped onions, hot peppers, tomato slices, dill pickles and a dash of celery salt.
- Molecular Gastronomy / Fusion. Most of these iconic Chicago foods are longstanding features of Chicago’s culture dating back decades. But in the past dozen years or so, the modern food world has recognized Chicago for its incredible contributions to molecular gastronomy (I’m looking at you, Alinea), fusion, and creative culinary spheres.
- And the one drink you have to have: Malört. Malört is one of the nastiest liquors known to mankind. And the funny thing is once you’ve suffered a shot of it, you automatically want others to crush their taste-buds too.
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