CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
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 HOT RELISH
This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things.
Provided by Darlene Summers
Categories Low Protein
Time P1DT2h
Yield 8 pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop first 4 ingredients (not salt); add salt and mix well.
- Put in cheesecloth and hang over drip pan overnight (throw out juices).
- In the morning, add celery, mustard seed, vinegar and sugar; mix well.
- Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).
Nutrition Facts : Calories 769.4, Fat 2.2, SaturatedFat 0.3, Sodium 14210.4, Carbohydrate 185.2, Fiber 11.1, Sugar 172.2, Protein 7.9
CHICAGO HOT RELISH
Filled with flavor, from the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Low Protein
Time 20m
Yield 4 quarts
Number Of Ingredients 12
Steps:
- Chop tomatoes finely, drain off excess juice.
- Mix with onions, peppers and celery.
- Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
- Mix well and seal in sterilized jars.
CHICAGO-STYLE HOT DOG RELISH (DAVID VENABLE) RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 8
Steps:
- Fit a food processor with a chopping blade and put the onion, pickles, tomatoes, and sport peppers in the bowl. Pulse the ingredients until they're finely chopped. Transfer the mixture to a bowl and add the pickle relish, mustard, and celery salt. Stir to combine and serve on your favorite prepared hot dog. Makes about a pint.
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-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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