Chicago Hot Dog Style Salmon Food

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CHICAGO-STYLE HOT DOGS



Chicago-Style Hot Dogs image

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

4 natural casing beef frankfurters (I like Boar's Head brand)
4 hot dog buns (with poppyseeds if you can find them)
1 small onion, diced fine
3 -4 teaspoons sweet pickle relish (bright green type if you can find it!)
1 cold-pack kosher dill pickle, quartered lengthwise
1 small tomatoes, sliced into julienne strips
4 -8 pickled sport bell peppers or 4 -8 tiny hot peppers (Kroger sells these)
dusseldorf-style brown mustard, with horseradish,to taste (may use yellow mustard)
celery seed
poppy seed (omit if using seeded buns)
beer, for simmering (standard golden lager preferred; not authentic) (optional)

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-STYLE HOT DOG



Chicago-Style Hot Dog image

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

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

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 DOG-STYLE SALMON



Chicago Hot Dog-Style Salmon image

The dressing of a decadent hot dog on a super-healthy salmon fillet. Building on the deliciousness of a mustard-glazed salmon, this recipe adds the bold, bright flavors associated with Chicago hot dogs--white onion, dill pickle, tomato, sport peppers, and celery seed. Serve with green beans or asparagus.

Provided by CARMOMOF4

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 10

cooking spray
4 (6 ounce) salmon fillets
¼ lemon, juiced, or more to taste
2 teaspoons dried dill weed
¼ cup Dijon mustard
2 large dill pickles, diced
½ white onion, diced
1 tomato, seeded and diced
4 sport peppers, chopped, or to taste
1 dash celery seed, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
  • Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
  • Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
  • Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 8.8 g, Cholesterol 82.5 mg, Fat 16.5 g, Fiber 1.4 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 1580.8 mg, Sugar 2.9 g

WIENER'S CIRCLE CHICAGO STYLE HOT DOG



Wiener's Circle Chicago Style Hot Dog image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 1 serving

Number Of Ingredients 9

1 all-beef, natural casing, Vienna hot dog, char-broiled to perfection
1 poppy seed bun, well steamed
1 heaping teaspoon mustard
1 tablespoon green relish
Fresh chopped, steaming hot, grilled onions
2 large pickle wedges
4 slices red-ripe plum tomatoes
A dash celery salt
Hot sport peppers, optional

Steps:

  • Place char-broiled hot dog in bun. Top with mustard, relish, onions, pickles, and tomatoes. Finish it off with a dash of celery salt. Hot sport peppers are optional.

CHICAGO DOGS



Chicago Dogs image

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

4 all-beef hot dogs
4 poppy seed hot dog buns (see Cook's Note)
Yellow mustard
1 dill pickle, quartered lengthwise
1 medium tomato, cut into 8 wedges
Chicago-style relish (see Cook's Note)
1/2 sweet white onion, finely diced
8 sport peppers (see Cook's Note)
Celery salt

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 HOT DOGS



Chicago Hot Dogs image

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

4 OSCAR MAYER Selects Uncured Angus Beef Franks
4 poppy seed hot dog buns
1 small tomato, cut into 8 wedges
2 CLAUSSEN Kosher Dill Pickle Spears, halved lengthwise
4 tsp. HEINZ Yellow Mustard
1/4 cup chopped onions
1/4 cup CLAUSSEN Sweet Pickle Relish
8 sport peppers

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-STYLE HOT DOGS



Chicago-Style Hot Dogs image

Make and share this Chicago-Style Hot Dogs recipe from Food.com.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (8 ounce) can beer or 1 (8 ounce) can water
1 (16 ounce) package hot dogs, 8
1/3 cup mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon celery salt
1 (12 ounce) package hot dog buns, 8
2 tomatoes, sliced
1/4 cup dill pickle, chopped
1/4 cup red onion, chopped
1/4 cup sliced pickled hot cherry peppers

Steps:

  • In deep skillet over medium-high heat, combine beer and hot dogs; cover.
  • Bring to simmer; reduce heat to medium.
  • Cook until hot dogs are cooked through, 8-10 minutes.
  • Meanwhile, mix next 3 ingredients.
  • Fill each bun with tomato slices, hot dog, mustard sauce, pickle, onion and peppers.

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