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 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
AMERICAN KITCHEN CLASSIC CHICAGO STYLE HOT DOG
A Chicago style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun. Fluky's, which claims to have invented the Chicago Style Hot Dog on Maxwell Street in Depression-ridden 1929 is no longer in operation in Chicago, Illinois. The hot dog is traditionally topped with yellow mustard, chopped white onions, sweet pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers, and a dash of celery salt. Grilled hot dogs are called Char Dogs. This recipe tries to recreate the traditional steamed poppy seed bun using hot dog buns. If you can find them, "S. Rosen's Mary Ann" hot dog buns are the bun of choice.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 6 hot dogs
Number Of Ingredients 12
Steps:
- Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside.
- Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.
- Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish.
- Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.
Nutrition Facts : Calories 382.7, Fat 22.3, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1039.3, Carbohydrate 35.2, Fiber 4.8, Sugar 11.7, Protein 12.1
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