Classic Chicago Hot Dog
I recently went to Chicago and had one of these delicious hot dogs. I just had to learn how to make these and have my husband try one. He loved it, even with the onions on it. Chicago is a beautiful city and I am so glad I got to spend time there.
“hey, drag that dog through the garden would you?”
CHICAGO HOT DOG
1 all-beef hot dog
1 poppy seed hot dog bun
1 long squirt of yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped white onion
2-4 tomato wedges
1 pickle spear
2 sport peppers
1/4 teaspoon celery salt
NO KETCHUP (don’t even think about it)
Living in the country, I don’t have some of the exact ingredients. I have made some suggestions if you run into the same problem. To make a Chicago Hot Dog, you have to put everything on the dog just right. I will show you step by step and with suggestions for substitutions.
Links to making the Classic Chicago Hot Dog
The second link will give you a wonderful history of the Chicago Hot Dog and recipe. Even how to make a Char Dog.
Directions for making the Classic Dirty Water Dog
Bring enough water to cover the dog(s) to a boil, then cut back to a simmer. Simmer for 5-10 minutes. NEVER BOIL.
LET’S MAKE ONE!
Start with a poppy seed hot dog bun. If you can’t find these, brush a bun with a little melted butter and sprinkle with the poppy seeds. It’s worth it to do this, you will love the slightly nutty flavor.
The Chicago bun is steamed. This link will give you a few ways to steam them.
Place the hot dog in the steamed bun
1 long squirt of mustard
sweet kryptonite green pickle relish, (made with a blue food coloring) is hard to find. I used a sweet green pickle relish. Place the relish on the opposite side of the mustard.
chopped white onions on top of the mustard
tomato wedges on top of the relish
1 pickle spear on top of the onions.
2 sport peppers on top of the tomatoes. The sport peppers have a medium heat and bite back a little. I couldn’t find them and used pepperocini peppers instead.
Time for the magic dust. Sprinkle the celery salt over the top.
Take a BIG bite!
I hope you enjoy this “garden on a bun” as much as I do