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.
SWEET AND SOUR RELISH (FOR HOT DOGS, BRATS, ETC.)
This is a great salsa. I use this to top hot dogs, grilled brats and sausages. Great also on chicken or fish. This takes a hot dog and makes it GOURMET!
Provided by Charmie777
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients and chill until ready to serve!
- Use on hot dogs, bratwursts or other sausages, fish or chicken.
Nutrition Facts : Calories 470.6, Fat 31.5, SaturatedFat 12.6, Cholesterol 50.3, Sodium 1242.4, Carbohydrate 34.3, Fiber 3.5, Sugar 28.1, Protein 16.4
SWEET & SOUR RELISH
I enjoy sauerkraut and this recipe taken from "Bach's Lunch", a cookbook published to benefit the Cleveland Orchestra, looks interesting.
Provided by Dan-Amer 1
Categories Onions
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a bowl.
- Bring sugar & vinegar to a boil, then cool down.
- Pour sugar-vinegar mixture over vegetables and store in the refrigerator overnight.
Nutrition Facts : Calories 195.1, Fat 0.2, SaturatedFat 0.1, Sodium 335.5, Carbohydrate 48.1, Fiber 2.8, Sugar 44.3, Protein 2.3
SWEET AND SOUR PICKLE RELISH
Make and share this Sweet and Sour Pickle Relish recipe from Food.com.
Provided by Chef Gary
Categories Low Protein
Time 10m
Yield 2 cups (approximately)
Number Of Ingredients 6
Steps:
- Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.
Nutrition Facts : Calories 72.5, Fat 0.2, SaturatedFat 0.1, Sodium 964.3, Carbohydrate 17.1, Fiber 1.7, Sugar 8.9, Protein 1.3
SWEET & SOUR ONION RELISH
This recipe has a unique flavor; the blending of pepper, vinegar, and sweet Vidalia onion compliment each other. Fantastic recipe for burgers, steaks, or as a side order.
Provided by Its all good
Categories Low Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 1 1/2 skillet, heat oil over medium heat.
- Add onions and sugar.
- Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
- Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
- Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
- Season with salt and pepper and more vinegar if desired.
- Will keep in refrigerator for 3 days.
Nutrition Facts : Calories 73.7, Fat 2.3, SaturatedFat 0.3, Sodium 2.8, Carbohydrate 12.6, Fiber 1.1, Sugar 7.9, Protein 0.7
HAPPY HOT DOG RELISH
This sweet-tart relish combining cranberry sauce and sauerkraut is so good! It's also a nice complement to hamburgers, baked ham and roast pork.
Provided by Taste of Home
Time 25m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion in oil until tender. Add the cranberry sauce, mustard, sugar, garlic powder and pepper sauce. Cook and stir for 5-10 minutes or until cranberry sauce is melted. Add sauerkraut; heat through.
Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
SWEET ZUCCHINI RELISH
My mother's sweet zucchini relish is a family favorite. It's delicious on hamburgers and hot dogs.
Provided by Gail
Categories Side Dish Vegetables Squash Summer Squash
Time 12h
Yield 112
Number Of Ingredients 12
Steps:
- Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
- The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
- Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 46.9 calories, Carbohydrate 11.9 g, Fiber 0.3 g, Protein 0.2 g, Sodium 313 mg, Sugar 11.2 g
HOT DOG OR BRATWURST RELISH
Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts...
Provided by Debber
Categories Chutneys
Time P2DT1h
Yield 6 pint jars
Number Of Ingredients 13
Steps:
- In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric.
- Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight).
- Drain (line a colander with cheesecloth--use clothespins to hold in place), cover again with cold water, let stand another hour; drain again.
- In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too).
- Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer.
- Heat cuke mixture up in a large pot, just to the boiling point.
- Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten.
- Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat.
- Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer).
- Tip right-side up; lids should seal in a few minutes.
Nutrition Facts : Calories 243.4, Fat 1.3, SaturatedFat 0.2, Sodium 9468.6, Carbohydrate 52.5, Fiber 3.8, Sugar 42.8, Protein 2.7
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