Chicago Hot Dogs Recipes
CHICAGO DOGS
Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours-it gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
- Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.
CHICAGO-STYLE HOT DOGS
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
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
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
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 HOT DOGS
Follow this Chicago Hot Dogs recipe for the kind of franks you'd find at any Windy City ballpark. Top these hot dogs with tomatoes, peppers and relish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook franks as directed on package.
- Fill buns with franks; place 2 tomato wedges on one side of each frank and 1 pickle piece on other side.
- Top with remaining ingredients.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHICAGO STYLE HOT DOGS AND FRIES
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
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
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