Perciful Style Hot Dogs Recipes

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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

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.

PERCIFUL-STYLE HOT DOGS



Perciful-Style Hot Dogs image

Make and share this Perciful-Style Hot Dogs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 lbs ground chuck
beef broth
1 medium onion, chopped medium
1 (6 ounce) can tomato paste
1 tablespoon celery seed
3 teaspoons salt
4 teaspoons sugar
2 tablespoons gebhardt's chili powder
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
1/2 large head cabbage
1 cup Hellmann's mayonnaise
1/2 cup plain yellow mustard (French's)
2 teaspoons sugar
1/8 teaspoon celery salt
grilled hot dog
heated hot dog bun

Steps:

  • Crumble the ground chuck into a medium-sized pot.
  • Add beef broth just to cover the meat, and mix well with a slotted spoon in order to further break up the beef.
  • Add remaining ingredients and bring to a boil, then lower heat and simmer for 30 minutes, stirring frequently.
  • Slaw--using a food processor fitted with a small steel blade, finely grate the cabbage.
  • Add remaining ingredients and blend thoroughly.
  • Cover and keep refrigerated until ready to use.
  • Assembly--place grilled hot dogs in heated buns.
  • Top with Perciful-style sauce and Perciful-style slaw to taste and serve immediately.

Nutrition Facts : Calories 256.8, Fat 17.2, SaturatedFat 4.9, Cholesterol 44.2, Sodium 1016.7, Carbohydrate 15.1, Fiber 3, Sugar 7.3, Protein 12.2

CHICAGO-STYLE HOT DOGS



Chicago-Style Hot Dogs image

Make and share this Chicago-Style Hot Dogs recipe from Food.com.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 medium ripe tomatoes
16 sport bell peppers or 16 pepperoncini peppers
yellow mustard
1/2 cup finely chopped yellow onion (I use my food processor to get the right chop)
1/2 cup sweet pickle relish
celery salt
8 beef hot dogs (Vienna beef are best)
8 hot dog buns, with poppy seeds

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!

Nutrition Facts : Calories 345.5, Fat 15.7, SaturatedFat 5.9, Cholesterol 23.9, Sodium 852.2, Carbohydrate 41.6, Fiber 5.7, Sugar 15.6, Protein 11.6

CHICAGO-STYLE HOT DOGS



Chicago-Style Hot Dogs image

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

4 tablespoons unsalted butter
4 split poppy seed hot dog buns
4 all-beef hot dogs, preferably bun-length
Yellow mustard
1/4 cup sweet pickle relish
1 small white onion, small-diced
1 small tomato, halved and thickly sliced lengthwise
4 dill pickle spears
4 to 8 sport peppers
Celery salt

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.

SANTA ROSALIA STYLE HOT DOGS



Santa Rosalia Style Hot Dogs image

Santa Rosalia is a small Mexican mining town located on the coast of the Sea of Cortez (Baja Side). Their claim to fame is a church built by Gustave Eiffel and their hot dogs! At dusk every night, a street cart parks across from the church and sets up for business. Their hot dogs are wrapped in bacon and served on a slightly sweet bun, with a 'sea' of condiments to choose from. They are, by far, the best hot dogs I've ever eaten! NOTE: So far I've not been successful in replicating their buns, but this recipe is still wonderful with a high quality store bought buns (such as Sara Lee Soft and Smooth Buns) or Recipe #318739 ! UPDATE: I've been making them on a griddle on the stove top and it works great.

Provided by Galley Wench

Categories     Lunch/Snacks

Time 23m

Yield 4 Hot Dogs

Number Of Ingredients 13

4 hot dogs
4 hot dog buns, Hamburger or Hot Dog Buns
4 slices bacon
1 large tomatoes, chopped
1 small onion, chopped
1 jalapeno, seeded and diced (optional)
1 tablespoon cilantro, chopped
ketchup (optional)
mustard (optional)
mayonnaise (optional)
relish (optional)
cheese sauce (optional)
lettuce, shredded (optional)

Steps:

  • Mix together chopped tomato, onion, cilantro and jalapeno and set aside.
  • Preheat grill to medium/high.
  • Wrap hot dogs with bacon, securing with a tooth pick.
  • Warm hot dog buns and wrap in foil.
  • Grill dogs to desired crispness, turning often.
  • Serve on buns with assorted condiments.
  • ENJOY! :=) .

Nutrition Facts : Calories 320.4, Fat 18.9, SaturatedFat 7, Cholesterol 29.3, Sodium 788.7, Carbohydrate 26.6, Fiber 1.8, Sugar 6.2, Protein 10.7

DEVIL CHILI CHEESE HOT DOGS



Devil Chili Cheese Hot Dogs image

I love this recipe. The bread gets crispy/crusty and it is absolutely wonderful with the chili mixutre and cheese. So good! A lot of times, I skip the onion and use onion powder. It's just as good.

Provided by sassybee

Categories     Spicy

Time 35m

Yield 8 Hot Dogs, 8 serving(s)

Number Of Ingredients 10

1 lb ground beef
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 small onion, diced
8 ounces tomato sauce
8 ball park franks
1 tablespoon butter or 1 tablespoon margarine
8 hot dog buns
1 cup cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Brown ground beef with onion.
  • Add chili powder, Worcestershire sauce, garlic and salt to taste. Add tomato sauce. Sauce will thicken as it cooks. Be careful not to let it stick or burn. (Sometimes I use 2 cans of tomato sauce.).
  • In a shallow pan, heat water to a boil.
  • Add hot dogs. Cook until plump.
  • Remove from heat and score casings.
  • Add butter or margarine to the pan and return franks and "fry" until casings are slightly crisp.
  • On a baking sheet place hot dog buns.
  • Add hot dogs to buns and top with the chili mixture. Sprinkle cheese across the top.
  • Place hot dogs into the oven and bake for about 10 minutes.

Nutrition Facts : Calories 468, Fat 28.9, SaturatedFat 12.2, Cholesterol 75.3, Sodium 1109.3, Carbohydrate 28.1, Fiber 2.2, Sugar 6.2, Protein 23.2

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