Chicago Style Hot Dogs And Fries Recipes

CHICAGO-STYLE HOT DOG

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!

CHICAGO DOGS

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

Steps:

• Steamed Hot Dog
• 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.
• Bread-and-Butter Relish
• Combine 1 cup diced bread-and-butter pickles, 1 tablespoon diced pickled cherry peppers and 1 teaspoon sugar in a small bowl.
• Yellow Mustard
• White Onion
• Celery-Salt Fries
• Bake 2 cups frozen french fries as the label directs. Toss with 1/2 teaspoon celery salt, and salt to taste.
• Sport Peppers (or other pickled hot peppers)

CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH

Steps:

• Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
• Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
• Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
• Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

CHICAGO STYLE HOT DOGS AND FRIES

Steps:

• Preheat the fryer.
• Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
• Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top.
• Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
• Game Time!

HOT DOG CURLY FRIES

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
• Mix the ketchup and jam together in a bowl and serve.
• Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
• Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.

CHICAGO STYLE HOT DOGS (VIENNA BEEF)

Steps:

• Heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees Fahreneheit (better tasting steamed).
• Place the Hot Dog in a steamed poppyseed bun.
• Then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.

HOT DOG AND FRIES HASH WITH VARIATIONS

Steps:

• Parboil potatoes until they are starting to tender, slightly soft with a fork poke. Cool and julienne or dice. (Juliennes make it look like the "fries.").
• Cut hot dogs into "coins" about ½ inch thick.
• Heat oil in a large non-stick skillet. Add garlic and onion. Sauté over medium heat until onion starts to soften and brown, about 5-7 minutes.
• Add hot dogs, salt and pepper to taste, and any seasonings you are using. Sauté over medium heat for about 10 minutes, until hot dogs are browning.
• Add potatoes. Sauté over medium heat for 10 minutes more, until potatoes are golden and heated through.

CHICAGO-STYLE HOT DOGS

Steps:

• In deep skillet over medium-high heat, combine beer and hot dogs; cover.
• Bring to simmer; reduce heat to medium.
• Cook until hot dogs are cooked through, 8-10 minutes.
• Meanwhile, mix next 3 ingredients.
• Fill each bun with tomato slices, hot dog, mustard sauce, pickle, onion and peppers.

CHICAGO-STYLE HOT DOGS

Steps:

• Simmer frankfurters in beer or water for approximately 10 minutes.
• Warm buns in microwave, until slightly warm and soft.
• To assemble hot dogs, place frank in each bun.
• Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
• Sprinkle with celery and poppy seeds.
• Serve.