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-STYLE HOT DOG
"The secret weapon in my homemade relish is a couple of cherry peppers - they pack a little heat and a lot of sweetness."
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Number Of Ingredients 0
Steps:
- Steamed Hot Dog
- Cook in a steamer basket set in a pot with a few inches of simmering water, covered, 5 to 7 minutes; add buns during the last minute.
- Bread-and-Butter Relish
- Combine 1 cup diced bread-and-butter pickles, 1 tablespoon diced pickled cherry peppers and 1 teaspoon sugar in a small bowl.
- Yellow Mustard
- White Onion
- Celery-Salt Fries
- Bake 2 cups frozen french fries as the label directs. Toss with 1/2 teaspoon celery salt, and salt to taste.
- Sport Peppers (or other pickled hot peppers)
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 RELISH (DAVID VENABLE) RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 8
Steps:
- Fit a food processor with a chopping blade and put the onion, pickles, tomatoes, and sport peppers in the bowl. Pulse the ingredients until they're finely chopped. Transfer the mixture to a bowl and add the pickle relish, mustard, and celery salt. Stir to combine and serve on your favorite prepared hot dog. Makes about a pint.
CHICAGO-STYLE HOT DOG GRILLED CHEESE
Whenever I travel to Chicago, I can't even get out of the airport before hitting up Gold Coast Dogs. The old-fashioned Chicago-style hot dog with neon green relish, the vinegary glory of a giardiniera, the heat of a banana pepper, fresh tomato, and poppy-seed bun--not to mention the snap of a good hot dog--lures me every time. Well, this grilled cheese has all of that and more--in this case, cheese. This one is for you, Second City!
Provided by Eric Greenspan
Categories main-dish
Time 1h20m
Yield 4 sandwiches
Number Of Ingredients 22
Steps:
- To make the giardiniera, combine all of the ingredients in a saucepan and bring to a boil over high heat, stirring to dissolve the salt. Transfer to a heatproof bowl, let cool, and then let marinate in the liquid until serving. (The giardiniera will keep in an airtight container in the refrigerator for up to 1 week.)
- To make the relish, combine all of the ingredients in a food processor and pulse until finely chopped and incorporated.
- To cook the hot dogs, in a saucepan, combine the beer and hot dogs and bring to a boil over high heat. Remove from the heat and let the hot dogs cool in the beer. On a charcoal or gas grill or a stove-top grill pan, sear the hot dogs over high heat, turning as needed, until lightly charred.
- Line up half of the bread slices on a work surface. Top each slice with 1/8 of the cheese, 3 tablespoons pickle relish, 1/2 hot dog (2 pieces), 1/4 cup drained giardiniera, 2 tomato slices, and another 1/8 of the cheese. Close the sandwiches with the remaining bread slices.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
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
Often described as "dragged through the garden" - referring to all of the vegetable toppings - this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can't find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don't skip the celery salt; its herbal lightness makes these dogs shine.
Provided by Eric Kim
Categories sausages, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
- Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
- Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.
CHICAGO-STYLE HOT DOGS
Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together mustard and white-wine vinegar; season with salt and pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.
- Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish.
Nutrition Facts : Calories 322 g, Fat 17 g, Fiber 2 g, Protein 12 g
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