Jul
8
Chicago-Style Hot Dog
Filed Under All Entries, Recipes |
Ingredients
1 all-beef hot dog (either Vienna Beef or Kosher’s Best)
1 poppy seed bun (S. Rosen’s)
1 teaspoon yellow mustard
1 teaspoon bright green sweet pickle relish
1 teaspoon chopped onion
1 kosher dill pickle spear
2 slices/wedges tomato
2 sport peppers (I eat my dog sans sport peppers)
dash of celery salt
Directions
Either grill or steam the hot dog and place in bun. Dress the dog (not the bun!) in the following order: mustard, relish, onions, tomatoes between the dog and the top of the bun, pickle between the dog and the bottom of the bun, sport peppers, celery salt.
Grilling
Place the dog over medium heat. Turn once one side begins to brown. Turn four times to brown all four sides, approximately 2-3 minutes each side.
Steaming
Use a Dutch oven fitted with a steamer rack, or a bamboo steamer. Fill the pan with enough water to reach just below the steamer rack. Bring the water to a boil, reduce heat to low, and add the hot dog to the steamer basket. Cover tightly and steam for 5-7 minutes or until heated through. To steam the bun, stack them on top of the dogs during the last two minutes of cooking.
Why this recipe?
Because the Chicago-style hot dog is delicious. Hands-down, the best preparation of hot dogs in the world. Use this helpful guide to help you choose the highest-quality ingredients to use when preparing your own Chicago dog.
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