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Entrees >  United States >  Chicago Dogs >

 

Chicago Dogs

• 1 beef hot dog

• 1 poppyseed hot dog bun

• 1 TBS yellow mustard

• 1 TBS sweet green pickle relish

• 1 TBS onion, chopped

• 4 tomato wedges

• 1 dill pickle spear

• 2 sport (chili) peppers

• 1 dash celery salt

Bring a pot of water to a boil. Reduce heat to low; place hot dog in water. Cook for about five minutes. Remove hot dog and set aside. Place steamer basket into the pot and steam hot dog bun for about two minutes, or until warmed. Place hot dog in steamed bun. Add toppings in order of yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers and celery salt. Place the pickle spear between the hot dog and the bottom of the bun.

 

Related recipes:

• Coney Island Hot Dog Sauce

• Corn Dogs

• Montreal Hot Dogs (Steamies)

• Pigs-in-a-Blanket

Related Links:

• Food Fare Articles: Hot Diggity Dog

• Food Fare Culinary Collection: American Food & Culture

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