Chicago Style Hot Dogs Food

CHICAGO-STYLE HOT DOG

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-STYLE HOT DOGS

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.

CHICAGO-STYLE HOT DOGS

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

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!

CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH

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

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.

WIENER'S CIRCLE CHICAGO STYLE HOT DOG

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 STYLE HOT DOGS (VIENNA BEEF)

Steps:

• Heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees Fahreneheit (better tasting steamed).
• Place the Hot Dog in a steamed poppyseed bun.
• Then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.

CHICAGO STYLE HOT DOGS AND FRIES

Steps:

• Preheat the fryer.
• Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
• Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top.
• Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
• Game Time!

CHICAGO HOT DOGS

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.

CHICAGO-STYLE HOT DOGS

Steps:

• Prepare your grill for grilling.
• Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
• Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
• Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
• Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
• Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!

CHICAGO-STYLE HOT DOG GRILLED CHEESE

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.