Chicago Style Hot Dog
They really know a thing or two about dogs in Chicago, but you don’t have to be in the windy city to enjoy a Chicago Style Hot Dog.
What You’ll Need:
Hot dog – A natural-casing hot dog is ideal. You want the dog to “snap” when you eat it. Most dogs in the grocery store are skinless, so you will need to pay attention to what you are buying. Either visit your local butcher or go with a Nathan's brand all-beef frankfurter.
Bun - A Chicago dog calls for a poppy-seed bun. These may be more difficult to find, so if you can’t locate it then just go with plain, but a true Chicago-style has the poppies. Chances are you prefer a warm bun, so steam it or throw it on the grill for a minute.
Mustard - Yellow. None of this brown mustard or Dijon business.
Onion - Finely diced. Vidalia onions are recommended.
Relish – You may notice that Chicago-style relish is an abnormally bright shade of green. You don’t have to buy special relish, just add a few drops of green food coloring to create this neon green effect. It does look really nice on the dog. Tomato - Slice into thin wedges.
Pickles – Use kosher dill spears. You want these to be cold so they snap in your mouth just like the dog. Sport Peppers – These are a spicy but-not-too-spicy pepper. Keep them whole when you add them to the dog. These are optional but highly recommended.
Celery Salt – A blend of celery seed and salt is sprinkled on the dog at the end, as though it is the caboose at the end of the flavor train. You may notice there is no mention of ketchup here. Do not put ketchup on this dog! It is wrong. And the tomato/relish/onion combo is essentially the flavor of ketchup anyway, just in a much tastier format.
How to Do It:
Cook the dog any way you choose – grilled, steamed, or on a skillet. Make sure it is hot and juicy. Place your hot juicy dog in a warmed bun. There are a lot of ingredients here so you will want to add them strategically. Add a mustard swirl on top of the dog. On one side of the dog, nestle in some relish, top with chopped onions, and then slide in the tomatoes. On the other side of the dog, lay down the pickle spear and add the sport peppers on top of the pickle. Sprinkle the celery salt on top.
And then nom nom nom nom.
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