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 DOG WITH HOMEMADE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
- Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
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 HOT RELISH
This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things.
Provided by Darlene Summers
Categories Low Protein
Time P1DT2h
Yield 8 pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop first 4 ingredients (not salt); add salt and mix well.
- Put in cheesecloth and hang over drip pan overnight (throw out juices).
- In the morning, add celery, mustard seed, vinegar and sugar; mix well.
- Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).
Nutrition Facts : Calories 769.4, Fat 2.2, SaturatedFat 0.3, Sodium 14210.4, Carbohydrate 185.2, Fiber 11.1, Sugar 172.2, Protein 7.9
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 HOT RELISH
Filled with flavor, from the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Low Protein
Time 20m
Yield 4 quarts
Number Of Ingredients 12
Steps:
- Chop tomatoes finely, drain off excess juice.
- Mix with onions, peppers and celery.
- Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
- Mix well and seal in sterilized jars.
CHICAGO HOT DOGS
Don't travel to the Windy City for this classic Chicago-style Hot Dog-it has all of the required components: an all-beef hot dog, yellow mustard, sweet pickle relish, tomatoes, onions, dill pickles, sport peppers, and celery salt.
Provided by Liz Tarpy
Categories Dinner
Time 18m
Number Of Ingredients 9
Steps:
- Prepare the grill: Heat a charcoal or gas grill to medium heat, 350°F. You should be able to hold your hand over the grill for about 3 seconds before it's too hot.
Nutrition Facts : Calories 419 kcal, Carbohydrate 66 g, Cholesterol 14 mg, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 1615 mg, Sugar 12 g, Fat 12 g, UnsaturatedFat 0 g
THE HIRSHON CHICAGO ATOMIC GREEN HOT DOG RELISH
Provided by The Generalissimo
Number Of Ingredients 14
Steps:
- Use the coarse blade of a grinder. Combine all veggies in a large bowl, sprinkle with salt, cover with cold water and let stand for at least 4 hours, preferably overnight.
- Drain thoroughly in a colander and press out all excess liquid.
- Combine the sugar, vinegar, turmeric, celery seed and mustard seed. Bring to boil, stirring until the sugar dissolves. Stir in drained veggies, simmer for 10 minutes.
- Add a bit of cornstarch slurry (add small amounts as necessary until thickened to relish consistency). Add a FEW drops of blue food coloring until proper neon green color is achieved. The use of Turmeric in the TFD recipe really helps with this process!
- Pack into pint canning jars to within ½ inch of the top. Put on canning lid and band.
- Process in a boiling water bath for 10 minutes. This makes 5-6 pints.
- Make sure that you don't boil the filled jars too hard or the celery seed might become stuck between the lid and jar rim which would prevent the jars from sealing.
Nutrition Facts : Calories 815.87 kcal, Sugar 185.29 g, Sodium 1556.36 mg, Fat 1.56 g, SaturatedFat 0.25 g, TransFat 0.0 g, Carbohydrate 199.35 g, Fiber 5.79 g, Protein 4.32 g, Cholesterol 0.0 mg
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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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- Gene & Jude’s Red Hot Stand. Suburbs. price 1 of 4. Don’t ask for ketchup when you order one of the legendary dogs that come topped with a fistful of fries at this standing-room-only institution that’s been serving ’em up since 1946.
- Superdawg Drive-In. Norwood Park. price 1 of 4. Despite a renovation in 1999, this hot dog drive-in is still as old-fashioned as ever, with uniformed servers bringing your order directly to your car window.
- Wolfy’s. West Ridge. price 1 of 4. In the pantheon of Chicago hot dog stands, Wolfy’s deserves a seat on the dais. The room is sparkling clean and the staff is sweet—think of it as the anti–Wieners Circle.
- Portillo’s. River North. price 1 of 4. There’s no denying that this über-efficient local chain serves a damn good weiner. With locations in River North and the South Loop (and another coming soon to Avondale), Portillo’s pays homage to the Midwest with classic Chicago-style hot dogs as well as chili-cheese dogs and a char-grilled Maxwell Street Polish sausage.
- Redhot Ranch. Bucktown. price 1 of 4. The M.O. at Redhot Ranch is minimal selection and flawless execution. Juicy depression dogs (a stripped down version of the Chicago-style dog topped with mustard, onions, relish and sport peppers) are served with fresh-cut fries that are crisp on the outside and pillowy inside.
- Fatso’s Last Stand. Ukrainian Village. price 1 of 4. True to its name, Fatso’s isn’t for the faint of heart. The menu is rife with stoner-friendly fare like smash burgers, milkshakes, mac ‘n’ cheese and a loaded Italian beef.
- Hot "G" Dog. Uptown. price 1 of 4. Doug Sohn’s influence looms large over Chicago, so it makes sense that Octavio Garcia and Juan Carlos Garcia, former Hot Doug’s cooks, took their knowledge and opened Hot “G” Dog in Uptown, basically reincarnating the original.
- Morrie O’Malley’s. Bridgeport. price 1 of 4. This seasonal South Side joint is just begging for a Sox home game and a warm day. Here you'll find some flawless, fully loaded hot dogs, but consider those just the tip of the jam-packed menu.
- Chicago’s Dog House. Sheffield & DePaul. price 1 of 4. This Lincoln Park shop serves a by-the-books Chicago dog with all the standard toppings, but we're always eyeing the cheeky specialty sausages.
- Jim’s Original. Little Italy, UIC. A little walk-up shack on the UIC Campus with no seating, Jim's Original doesn't look like much. But a solid rendition of a Vienna beef Chicago-style dog with fries sets you back just $4, and the grilled onions are a nice touch.
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- Chicago Deep-Dish Pizza at Lou Malnati’s. If there’s one Chicago food that’s the best known, it’s deep-dish pizza. Composed of a thick crust, zesty tomato sauce, personalized toppings and a behemoth layer of cheese, the Chicago deep-dish dares to be different.
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- Italian Beef Sandwich at Al’s Italian Beef. The Italian beef Chicago sandwich is one of the city’s most famous creations. The sandwich consists of a crusty Italian roll piled high with thinly sliced and seasoned roast beef, plus your choice of peppers and au jus sauce.
- Rainbow Cone at the Original Rainbow Cone. This classic Chicago food is a cake cone piled high with chocolate, strawberry, Palmer House (vanilla with cherries and walnuts), pistachio and orange sherbet (in that order).
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- Chorizo-Stuffed Bacon-Wrapped Dates at avec Restaurant. This famous Chicago restaurant opened back in 2003 and quickly made a name for itself thanks to its elegant yet approachable atmosphere and invention of one of the best Chicago foods the Midwest had ever encountered.
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