Ingredients with Measurements:
- 6 hot dog buns
- 6 all-beef hot dogs
- 1/2 cup yellow mustard
- 1/2 cup sweet pickle relish
- 1/2 cup chopped white onion
- 6 dill pickle spears
- 6 tomato wedges
- 1/4 cup sport peppers
- 1/4 cup celery salt
Special equipment needed:
- Grill or stove top griddle
- Tongs
Step-by-step instructions:
1. Preheat grill or griddle to medium-high heat.
2. Grill hot dogs for 5-7 minutes, turning occasionally, until heated through and slightly charred.
3. Toast hot dog buns on the grill for 1-2 minutes.
4. Place hot dogs in buns.
5. Add yellow mustard, sweet pickle relish, chopped onions, and a dill pickle spear to each hot dog.
6. Top with a tomato wedge and a few sport peppers.
7. Sprinkle with celery salt.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Temperature:
Grill or griddle should be preheated to medium-high heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 1,480mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 10g
Protein: 12g
Substitutions for ingredients:
- Use turkey or veggie dogs instead of all-beef hot dogs.
- Use ketchup instead of mustard.
- Use chopped pickles instead of sweet pickle relish.
- Use red onion instead of white onion.
- Use banana peppers instead of sport peppers.
Variations:
- Add a slice of bacon to each hot dog.
- Top with shredded cheddar cheese.
- Serve with a side of French fries.
Tips and tricks:
- Use tongs to handle hot dogs on the grill.
- Don't overcook the hot dogs or they will split.
- Use a serrated knife to cut the tomato wedges.
- Use a hot dog holder to make it easier to add toppings.
Storage instructions:
Leftover hot dogs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat hot dogs in the microwave or on the grill until heated through.
Presentation ideas:
Serve hot dogs on a platter with a side of French fries.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a cold beer or a glass of lemonade.
Suggested side dishes:
French fries, coleslaw, potato salad.
Troubleshooting advice:
If the hot dogs split, they may have been overcooked. Try cooking them for a shorter amount of time.
Food safety advice:
Make sure the hot dogs are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
The Chicago Dog is a classic American hot dog that originated in Chicago in the 1920s.
Flavor profiles:
Salty, tangy, and slightly sweet.
Serving suggestions:
Serve hot dogs with a side of French fries and a cold drink.
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Taste: Savory, Tangy, Spicy, Oniony, Mustardy, Relish, Relish-Y