Chicago Style Hot Dog

Chicago Style Hot Dog SundaySupper The Culinary Compass

Build the Chicago dogs: Place a grilled hot dog in a bun. Top with yellow mustard, sweet pickle relish, 2 tomato wedges, onions, 1 dill pickle spear, and 2 sport peppers. The celery salt is strong, so you only need a light sprinkle over the dog to finish it up. Assemble the remaining hot dogs.

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4 thin sandwich pickle slices. 1/2 medium cucumber, peeled and thinly sliced. 2 plum tomatoes, cut into thin wedges. 1/2 cup chopped sweet onion. Optional toppings: prepared mustard, shredded reduced-fat cheddar cheese and sport peppers or other pickled hot peppers.

Chicago Style Hot Dog

Step one: Boil hot dogs in a large pot until cooked through, about 5 minutes. Step two: Steaming the buns is an optional step but really sets the hot dogs apart. You can steam them in a steamer basket on the stove or in the microwave for about 10 seconds. Place the cooked hot dogs in the steamed poppy seed buns.

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Directions. Cook in a steamer basket set in a pot with a few inches of simmering water, covered, 5 to 7 minutes; add buns during the last minute. Combine 1 cup diced bread-and-butter pickles, 1.

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Nestle the tomato wedges into the bun, then sprinkle diced onion over the mustard and relish. Add 1 pickle spear to each hot dog, wedging the pickle between the dog and the bun. Add two sport.

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Chicago Style Hot Dogs

Add hot dogs and simmer, uncovered, for 15 minutes. Step 2: Chop white onion and slice tomato into thin wedges. If using pickled green tomatoes, slice each tomato into 4 wedges. Step 3: During the last 5 minutes of cooking time, line the steamer basket with a paper towel and top with hot dog buns.

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5 Fill a large stock pot with 2 cups of water and fit with a steamer basket. Bring to a simmer. Add the hot dogs, cover, and steam until hot, 5 to 7 minutes. Pile the buns on top of the hot dogs in batches, careful not to let the buns touch the steamer basket, and cover until the buns are soft and warm, about 2 minutes. Step.

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Gather the ingredients. Put enough water in a medium saucepan to reach the bottom of a steamer basket. When the water boils, reduce the heat to medium and add the hot dogs to the basket. Cover with a lid, and steam until hot, 5 to 7 minutes.

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Bake until lightly toasted and poppy seeds stick to bun, 10 minutes. Step 2 In a large pot of boiling water, add hot dogs and boil until warmed through, 5 minutes. Step 3 Place hot dogs in buns.

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ChicagoStyle Hot Dog Recipe

Place hot dog in the bun. Apply yellow mustard in a zig-zag pattern. Cover in sweet green pickle relish. Sprinkle chopped white onions. Tomato wedges are to be nestled between the hot dog and the top of the bun. Place the pickle spear between the hot dog and the bottom of the bun. Top with the sport peppers and dash of celery salt.

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Directions. In a medium bowl, whisk together mustard and white-wine vinegar; season with salt and pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine. Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle.

FichierChicagostyle hot dog 2.jpg — Wikipédia

Place 1 large egg and 1 tablespoon water in a wide, shallow dish or bowl, such as a pie pan, and whisk with a fork to combine. Place 2 tablespoons poppy seeds in a second shallow bowl. Coat 4 hot dog buns one at a time: Dip into the egg mixture until evenly coated, then dip in the poppy seeds until coated. Place on a plate.

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Instructions. Bring a large pot of water to a boil. Lower the heat to a simmer, add the hot dogs and cook for 10 minutes or until heated through. Alternatively, you can steam them in a steamer basket over boiling water until heated through.