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-STYLE HOT DOGS
I decided to give a Chicago-style dog a healthy twist for my family. Our kids love it. You can use other fresh toppings to please just about anyone. -Gregg May, Columbus, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Grill hot dogs according to package directions. Serve in tortillas with pickle, cucumber, tomatoes and onion. Add toppings as desired.
Nutrition Facts : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 596mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
HOT DOG CUPS RECIPE BY TASTY
Here's what you need: hot dogs, ketchup, yellow mustard, worcestershire sauce, refrigerated biscuits, shredded cheddar cheese
Provided by Dhruv Vohra
Categories Appetizers
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F (180°C).
- Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
- Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
- Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
- Bake for an additional 5 minutes.
- Enjoy!
Nutrition Facts : Calories 1717 calories, Carbohydrate 201 grams, Fat 85 grams, Fiber 6 grams, Protein 40 grams, Sugar 38 grams
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
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 CUPS
Make and share this Chicago-Style Hot Dog Cups recipe from Food.com.
Provided by ohgal
Categories Lunch/Snacks
Time 45m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.
- 2.
- Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
- 3.
- In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
- 4.
- Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.
Nutrition Facts : Calories 130.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 27.5, Sodium 508.7, Carbohydrate 7.9, Fiber 0.5, Sugar 6, Protein 4.1
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
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
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 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.
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- Cut pizza dough intoa total of 12 squares (6 squares per can). Press dough pieces into bottoms and up the sides of the prepared pan. Brush dough edges with egg white and sprinkle poppy seeds over top.
- Toss together hot dogs, mustard, relish, and 1/4 cup onion in a bowl. Divide hot dog mixture among muffin cups.
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- Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
- In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
- Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.
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