Chicago Style Hot Dogs And Fries Recipes

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CHICAGO STYLE HOT DOGS AND FRIES



Chicago Style Hot Dogs and Fries image

The famous Chicago Style Hot Dog was born when street cart hot dog vendors came onto the hard times of the Great Depression. Money was scarce, but business was booming for these entrepreneurs who offered a delicious hot meal on a bun for only a nickel yes only a nickle. They'd start with a Vienna Beef hot dog, nestle it in a steamed poppy seed bun and cover it with a wonderful combination of toppings. This unique hot dog creation with a "salad on top" and its memorable interplay of hot and cold, crisp and soft, sharp and smooth, became America's original fast food and a true Chicago delight.

Provided by Rita1652

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

8 beef hot dogs, Vienna
2 lbs idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick washed and towel dried)
8 hot dog buns
1 cup onion, chopped
1 cup fresh tomato, seeded and cut into wedges
1 cup yellow mustard
1 cup sweet pickle relish
8 pickle spears, kosher-style
hot pepper, to taste (Sport peppers)
celery salt, to taste

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!

Nutrition Facts : Calories 428.6, Fat 16.7, SaturatedFat 5.9, Cholesterol 23.9, Sodium 1329.3, Carbohydrate 58.1, Fiber 5.4, Sugar 15.7, Protein 13.3

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

HOT DOG CURLY FRIES



Hot Dog Curly Fries image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

One 8- to 10-count package hot dogs
Bacon Ketchup Dip, recipe follows
Creamy Sauerkraut Dip, recipe follows
Chicago Dog Dip, recipe follows
1/2 cup ketchup
1/4 cup bacon jam
1/2 cup mayonnaise
1/4 cup sauerkraut
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
1/4 cup yellow mustard
1/4 cup relish, preferably Chicago relish
1/4 teaspoon celery salt
2 sport peppers, minced finely
1 Roma tomato, seeded and diced finely

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
  • Mix the ketchup and jam together in a bowl and serve.
  • Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
  • Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.

CHICAGO-STYLE HOT DOGS



Chicago-Style Hot Dogs image

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

1 tablespoon grainy mustard
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
1/4 sweet onion (such as Vidalia), thinly sliced
1 Kirby cucumber, cut into thin strips
1 tomato, halved, seeded, and thinly sliced
1/2 cup celery leaves
2 tablespoons chopped sport pepper or peperoncini
4 beef hot dogs
4 hot dog buns, grilled
4 pickle spears
Relish

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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