Chicago Dog Skewers Recipes

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!

Steps:

• Mix the marinade ingredients together. Place the hotdogs, tomatoes, pickles, pepperoncinis in a bowl. Add the marinade and mix. Sprinkle on some celery salt.
• Let marinate for 1 hour. Soak bamboo skewers in water for at least 20 minutes. Thread the hot dogs, tomatoes, pickles, and pepperoncinis.
• Grill over hot coals turning and flipping until browned well but not too long or the tomatoes will explode. Sprinkle with celery salt and serve

Steps:

• Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
• Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
• Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.

Steps:

• Skewer hot dog pieces, tomatoes, and pineapple chunks alternately onto 4 skewers.
• Spray a grill pan lightly with nonstick spray, and bring to medium-high heat.
• Add skewers and cook for 3 to 4 minutes. Flip skewers over the grill pan, and cook until the tomatoes and pineapple have softened and are slightly blackened, another 3 to 4 minutes.
• Once cool enough to handle, pull the food off the sticks and eat!

Steps:

• Grill hot dogs and place in buns. Top dogs with tomatoes, celery salt, pickle spears, sport peppers, chopped sweet onion, green pickle relish, and French's yellow mustard.
• Enjoy!

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.

Steps:

• Brush outsides of buns with butter; sprinkle with poppy seeds.
• Bake, split sides down, at 350 degrees until warm, about 5 minutes.
• Warm hot dogs in boiling water for 5 minutes; transfer to buns.
• Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
• Squirt mustard over each in a zigzag; top with a dollop of relish.
• Divide onion among hot dogs.
• Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.