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.
DANGER DOGS WITH SPICY FRUIT RELISH
Steps:
- For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.
- For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain.
- With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.
- To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
DOGGY RELISH
This is a variation ON SABRETT HOT DOGS that are enjoyed by thousands of New yorkers every day on almost every street corner, and by the tv character Ben Matlock. If you have ever seen the show, you'll know how delightful these doggies can be.
Provided by linda atkins
Categories Sauces
Time 35m
Yield 10-12 LOADED DOGS, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Slice onions into rings about 1/4-inch thick, then half.
- Caramelize in butter in fry pan until golden brown.
- Add rest of ingredients and boil down.
- Add additional 2 cups of water and boil down to a saucy consistency; just enough not to be too dry, but not too much that it will soak the bread.
- I use sabrett dogs; however, bi-lo carries vinci's natural casings that are somewhat thicker.
- I prefer fresh baked philly steak rolls of which I remove the meatier portion of the bread to create a sort of well for all the ingredients.
- I add caraway seeds to fresh packed sauerkraut.
- I use spicy brown mustard and sweet relish.
- The onion relish goes on last.
- IF you'd like more heat, add a few fire peppers/jalapeños/salsa.
Nutrition Facts : Calories 36, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.5, Sodium 65, Carbohydrate 7.6, Fiber 1.6, Sugar 1.9, Protein 1.3
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
HOT DOG RELISH
Make and share this Hot Dog Relish recipe from Food.com.
Provided by chia2160
Categories Onions
Time 45m
Yield 2-3 pints
Number Of Ingredients 16
Steps:
- Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover.
- Let mixture stand for 15 minutes then drain and return to bowl.
- Combine 1/4 cup white vinegar with 1/4 cup water.
- Heat mixture to boiling and pour over drained vegetables.
- Let mixture stand for 15 minutes and drain again.
- Place drained vegetables in stainless steel pot, large enough to hold all of the ingredients, then add remaining ingredients and bring mixture to boil over medium-high heat.
- Cook for 1-2 minutes.
- then remove mixture from heat.
- Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water bath for 5 minutes to seal the jars.
- Once opened, store tightly closed jar in refrigerator.
Nutrition Facts : Calories 458.7, Fat 2.9, SaturatedFat 0.3, Sodium 1332.7, Carbohydrate 104, Fiber 6.4, Sugar 86.6, Protein 5.1
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