I actually like them - was going to do some today for an “eat the enemy” token of good luck. Has anyone ever done them before and have any tips? How do you make the neon green relish? Food coloring?
Ingredients
4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling
Directions
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. Yield: 1 cup.
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.
them over 30 years ago at a place near where I lived at the time called Dock's. When I ordered a dig there the 1st time I was expecting mustard and kraut. Instead I got what considered a garden salad on top of a frank and I was like wtf? But I loved it from the 1st bite. Tried duplicating it on my own for years but it was never the same
and I absolutely love them. A few months ago I posted a hotdog topping I make based on the flavors. I dice up onion, pickles, tomatoes, and either hot cherry peppers, or pickled jalapeños. Toss it all with mustard, I use either yellow, or brown, and pour it over the dogs. It's not quite the same, but it's works for me!
every time I visit Chicago. It sounds terrible but the disparate flavors all work together for some reason. For eat the enemy I would go with a delicious Italian beef sandwich with hot giardiniera..
and I absolutely love them. A few months ago I posted a hotdog topping I make based on the flavors. I dice up onion, pickles, tomatoes, and either hot cherry peppers, or pickled jalapeños. Toss it all with mustard, I use either yellow, or brown, and pour it over the dogs. It's not quite the same, but it's works for me!
Drew, your topping looks a lot like a fresh salsa, with mustard.
thanks for the recipe bill - city dogs here in RVA has a pretty good version, the owner told me he spent a significant amount of time trying to get that recipe right.
my faves of course are meatsauce based - I like it with mustard, onions, and with slaw on top - the Tennessee slaw dog. Unreal flavor combo
I will happily take a layover in midway for the chance to grab one.
Here in Nashville, there is a place that has them as well as Chicago beef and they are the real deal. Also found a great place in Tampa when I go down there. Both places run by Chicago transplants. They are so good. Post heart attack, I'm allowed 4 per year but they are definitely my desert island food.
But someone on BBI recommended Zweigle’s pop-opens at some point in the past, and they’re fantastic. The only place I can get them where I live in NJ is at Wegman’s, but they’re my favorites so far.
RE: also it cracks me up that Chicago purists bitch about ketchup
Chicago-Style Hot Dog with Homemade Relish
Ingredients
4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling
Directions
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. Yield: 1 cup.
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.
The deep dish - good every once in a while, and prefer the thin crust.
The chicago dog, however, is something I can plant the flag in - delish
Drew, your topping looks a lot like a fresh salsa, with mustard.
I thought that too until I forced myself to eat one. And it was delicious.
Quote:
.
I thought that too until I forced myself to eat one. And it was delicious.
I love then too.
I like the pizza, hot dogs and of course the Italian beef.
my faves of course are meatsauce based - I like it with mustard, onions, and with slaw on top - the Tennessee slaw dog. Unreal flavor combo
Here in Nashville, there is a place that has them as well as Chicago beef and they are the real deal. Also found a great place in Tampa when I go down there. Both places run by Chicago transplants. They are so good. Post heart attack, I'm allowed 4 per year but they are definitely my desert island food.
This