Chicago Hot Dogs Recipes

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 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.

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:

• Grill hot dogs according to package directions. Serve in tortillas with pickle, cucumber, tomatoes and onion. Add toppings as desired.

CHICAGO-STYLE HOT DOGS

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.

CHICAGO HOT DOGS

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.

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 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!