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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicago Dog Recipe

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This recipe for Chicago Dog is from Four Generations , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 split hot dog buns
3 tablespoons melted unsalted butter
1 tablespoon plus 1 teaspoon poppy seeds
6 all-beef hot dogs (I like Oscar Meyer Angus Beef dogs)
6 dill pickle spears
12 tomato wedges
Yellow mustard
Sweet relish
1 small white onion, finely chopped
6 sport peppers or peperoncini
Celery salt
Directions:
Directions:
Brush outsides of buns with butter; sprinkle with poppy seeds.

Bake split side down at 350º for 5 minutes.

Warm hot dogs in boiling water for 5 minutes; transfer to buns.

Arrange a pickle on one side of each hot dog and 2 tomato wedges on other side.

Squirt mustard over each hot dog in a zigzag.

Top with relish, onion, sport pepper or peperoncino.

Sprinkle with celery seed.
Personal Notes:
Personal Notes:
It is a Party in your mouth!

 

 

 

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