Chicago Style Hot Dog Recipes

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CHICAGO-STYLE HOT DOG



Chicago-Style Hot Dog image

"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



Chicago-Style Hot Dogs image

A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 natural casing beef frankfurters (I like Boar's Head brand)
4 hot dog buns (with poppyseeds if you can find them)
1 small onion, diced fine
3 -4 teaspoons sweet pickle relish (bright green type if you can find it!)
1 cold-pack kosher dill pickle, quartered lengthwise
1 small tomatoes, sliced into julienne strips
4 -8 pickled sport bell peppers or 4 -8 tiny hot peppers (Kroger sells these)
dusseldorf-style brown mustard, with horseradish,to taste (may use yellow mustard)
celery seed
poppy seed (omit if using seeded buns)
beer, for simmering (standard golden lager preferred; not authentic) (optional)

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 WITH HOMEMADE RELISH



Chicago-Style Hot Dog with Homemade Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling

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



Chicago-Style Hot Dog image

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

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

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

AMERICAN KITCHEN CLASSIC CHICAGO STYLE HOT DOG



American Kitchen Classic Chicago Style Hot Dog image

A Chicago style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun. Fluky's, which claims to have invented the Chicago Style Hot Dog on Maxwell Street in Depression-ridden 1929 is no longer in operation in Chicago, Illinois. The hot dog is traditionally topped with yellow mustard, chopped white onions, sweet pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers, and a dash of celery salt. Grilled hot dogs are called Char Dogs. This recipe tries to recreate the traditional steamed poppy seed bun using hot dog buns. If you can find them, "S. Rosen's Mary Ann" hot dog buns are the bun of choice.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 6 hot dogs

Number Of Ingredients 12

6 hot dog buns or 6 hoagie rolls, split
3 tablespoons unsalted butter, melted
1 tablespoon poppy seed
1 teaspoon poppy seed
6 all-beef hot dogs (Vienna Beef is recommended)
6 dill pickle spears (Claussen Kosher Dill is recommended)
12 tomatoes, wedges
yellow mustard (Frenchs or Plochmans is recommended)
sweet relish
1 small white onion, finely chopped
6 (1 1/2 inch) pickled hot green chili peppers (Vienna Sport Peppers) or 6 pepperoncini peppers
celery salt, to taste

Steps:

  • Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside.
  • Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.
  • Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish.
  • Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.

Nutrition Facts : Calories 382.7, Fat 22.3, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1039.3, Carbohydrate 35.2, Fiber 4.8, Sugar 11.7, Protein 12.1

CHICAGO DOG



Chicago Dog image

Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 6

Number Of Ingredients 11

6 split hot dog buns
3 tablespoons melted unsalted butter
1 tablespoon plus 1 teaspoon poppy seeds
6 all-beef hot dogs
6 dill pickle spears
12 tomato wedges
Yellow mustard
Sweet relish
1 small white onion, finely chopped
6 sport peppers or peperoncini
Celery salt

Steps:

  • Brush outsides of buns with butter; sprinkle with poppy seeds.
  • Bake, split sides down, at 350 degrees until warm, about 5 minutes.
  • Warm hot dogs in boiling water for 5 minutes; transfer to buns.
  • Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
  • Squirt mustard over each in a zigzag; top with a dollop of relish.
  • Divide onion among hot dogs.
  • Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

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