CHICAGO-STYLE HOT DOG SALAD
The country's best loaded hot dog just got a lower-carb makeover. Ditch the bun and build your Chicago-style dog in a bowl with this clever recipe. The honey-mustard dressing brings it all together like you won't believe.
Provided by Cheeky Kitchen
Categories Lunch
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- In a bowl, toss together cabbage and mixed greens. Top with hot dogs, onions, pickles, peppers and tomatoes.
- Whisk together oil, mustard and honey. Drizzle over the salad. Garnish with poppy seeds. Serve and enjoy!
Nutrition Facts : Calories 500, Carbohydrate 36 g, Cholesterol 40 mg, Fat 5, Fiber 8 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 26 g, TransFat 1 g
CHICAGO DOG SALAD
Chicago-style dogs are my favorites but not something you regularly find on street corners in Texas. ;-) This salad reverses the order and piles veggies up high underneath the dogs. Recipe adapted from Food Network and Rachael Ray
Provided by SusieQusie
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.
- Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.
- Season with celery salt and pepper to taste and set aside.
- Heat a large nonstick skillet over medium-high heat.
- Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
- Mound up the salad on plates, top with seared dogs, and serve.
Nutrition Facts : Calories 491.9, Fat 41.2, SaturatedFat 12.4, Cholesterol 47.7, Sodium 2400.1, Carbohydrate 19.2, Fiber 6, Sugar 12.5, Protein 13.8
CHICAGO HOT DOG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
- Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
- Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.
Nutrition Facts : Calories 530, Fat 37 grams, SaturatedFat 9 grams, Cholesterol 35 milligrams, Sodium 1625 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams
MOLLY'S CHICAGO DOG MEATLOAF WITH MUSTARD GLAZE
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray.
- Set a medium skillet over medium heat and add the olive oil. Add the onions and saute until starting to brown, about 10 minutes. Allow to cool slightly.
- Meanwhile, combine the milk, poppy seeds and hot dog buns in a large bowl and toss gently to combine; allow the milk to soak into the buns. Then, add the relish, Worcestershire sauce, kosher salt, celery salt, peppers, eggs, 2 tablespoons mustard and a few turns of black pepper to the bowl with the hot dog buns and stir to combine. Add the cooled onions. Add the ground beef and mix with your hands to combine.
- Transfer half of the mixture to the prepared loaf pan, place the hot dogs on top on a diagonal so they run down the center and then cover them up with the remaining half of the beef mixture, smoothing it out on top.
- In a small bowl, combine the brown sugar and remaining 4 tablespoons mustard and brush it over the top of the meatloaf. Bake until the internal temperature is 155 degrees F, about 50 minutes. Let sit for 10 minutes.
- For the topping: Top with the tomato wedges, pickle slices, a sprinkle of poppy seeds, a sprinkle of celery salt and sport peppers before serving.
CHICAGO DOG SALAD
Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles, tomatoes, onions, mustard, and slaw on top; this salad reverses the order and piles the veggies up high underneath the dogs.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
- Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
- Mound up the salad on plates, top with seared dogs, and serve.
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.
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 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
COLD DOG SALAD
A cold pasta salad using everything on a hotdog but the bun! Works great on a bed of lettuce as a meal or as a side dish for a picnic.
Provided by brookearog
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions and set aside.
- Cut hotdogs on the diagonal into 1/4 inch pieces and combine in a mixing bowl with the chilli powder until pieces are evenly coated.
- In a pan on high heat, brown both/all sides of the dogs.
- Add hotdogs to the pasta with the beans and remaining condimants and cool in refrigerator for 4 hours. Could also be served hot I suppose.
- Try adding chopped tomatoes too. Also good to try without ketchup and adding saurkraut and extra mustard.
HOT DOG SALAD
In honor of National Hot Dog Month(July) I decided to make this up. It's pretty tasty, but definitely on the strange side. Might be a good way to get the kids to eat salad. Make sure not to use delicate lettuce for this salad.
Provided by Chef Jean
Categories Summer
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl whisk together the mustard, sour cream, vinegar, mustard powder, pepper and salt. Add oil in a slow, steady stream while whisking. Set aside.
- Seperate the buns, lay them on a baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 5 minutes in a 350°F oven.
- Cut the hot dogs into rounds and sauté until lightly browned. Add the tortellini to the sauté pan and toss a few times.
- Still the onion, celery, hot dogs and tortellini into the dressing.
- Add the lettuce and toss until everything in coated.
- Serve with the toasted buns.
Nutrition Facts : Calories 547.7, Fat 44.4, SaturatedFat 9.7, Cholesterol 25.2, Sodium 1485.7, Carbohydrate 27.4, Fiber 2.3, Sugar 5.6, Protein 10.8
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.
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