Classic Chicago Hot Dog

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 cup yellow mustard
  • 1 cup sweet pickle relish
  • Sport peppers, to taste
  • Celery salt, to taste
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Directions

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.

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  • on November 29, 2011

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    I would have to say that this is a VERY TASTY recipe, but I need to make one note and suggestion. A true Chicago Dog (what it is locally called is never boiled, the all beef dogs are always steamed, just like the buns.

    You can see and read more about the history of, how the condiments became a part of the Chicago-Style Hot Dog etc.. at Chicago-stylehotdog (dot com

    Emeril, keep up the good work and I hope I am not offending you in any way, I am a big fan of yours!!

    Thanks
    David

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