Grilled Link Hot Dogs With Homemade Pickle Relish Recipes
GRILLED HOT DOGS WITH SWEET-HOT RELISH
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Combine cornichons and liquid, onion, and peppers. Let relish sit 30 minutes, or refrigerate up to 2 hours.
- Stir together mayonnaise and mustard, and refrigerate if not using immediately.
- Slice baguettes horizontally but not all the way through so they open like a book (or a hot dog bun). Cut each baguette into pieces the same length as hot dogs.
- Heat grill to medium-high, and brush grates with oil. Grill bread, cut side down, until just lightly charred, 1 to 2 minutes, then wrap in foil to keep warm. Grill hot dogs until lightly charred on all sides and warmed through, 5 to 6 minutes.
- Spread inside of bread with mayonnaise mixture, and place a hot dog in each. Spoon relish over top.
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.
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- Light a grill or preheat a grill pan. Grill the pickle slices over high heat, turning once, until lightly charred on both sides, 3 to 5 minutes. Transfer to a work surface to cool, then finely chop.
- In a medium saucepan, heat the oil. Add the onion and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the vinegar, sugar and mustard seeds and simmer for 5 minutes. Remove from the heat and stir in the pickles; let cool completely. Fold in the parsley and season with salt.
- Relight your grill or heat the grill pan. Grill the hot dogs over moderate heat, turning occasionally, until cooked through, about 5 minutes. Serve the hot dogs in the buns with the relish.
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