Ingredients with Measurements:
- 6 all-beef hot dogs
- 6 poppy seed hot dog buns
- 1/2 cup yellow mustard
- 1/2 cup sweet pickle relish
- 1/2 cup chopped onion
- 12 sport peppers
- 6 dill pickle spears
- 1/4 cup celery salt
Special equipment needed:
- Grill or stovetop griddle
- Tongs
Step-by-step instructions:
1. Preheat grill or stovetop griddle to medium-high heat.
2. Grill hot dogs for 5-7 minutes, turning occasionally, until browned and heated through.
3. Toast buns on the grill for 1-2 minutes, until lightly browned.
4. Spread yellow mustard on one side of each bun.
5. Add a hot dog to each bun.
6. Top each hot dog with sweet pickle relish, chopped onion, and two sport peppers.
7. Sprinkle celery salt over the top of each hot dog.
8. Serve with a dill pickle spear on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Grill or stovetop griddle should be preheated to medium-high heat.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 6g
- Cholesterol: 40mg
- Sodium: 1570mg
- Total carbohydrates: 36g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of hot dog or bun you prefer.
- If you don't have sport peppers, you can use sliced jalapenos instead.
- If you don't like sweet pickle relish, you can use dill pickle relish instead.
Variations:
- Add a slice of tomato to each hot dog.
- Top each hot dog with a sprinkle of shredded cheddar cheese.
- Use sauerkraut instead of chopped onion.
Tips and tricks:
- Be sure to use all-beef hot dogs for the most authentic Chicago-style flavor.
- Don't overcook the hot dogs or they will become tough and dry.
- Use tongs to handle the hot dogs and buns on the grill to avoid burning yourself.
Storage instructions:
- Leftover hot dogs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat leftover hot dogs, microwave them for 30-60 seconds or until heated through.
Presentation ideas:
- Serve hot dogs on a platter with a colorful garnish of sliced tomatoes and cucumbers.
Garnishes:
- Sliced tomatoes, cucumbers, and green onions.
Pairings:
- Serve with a side of potato chips or french fries.
Suggested side dishes:
- Potato salad, coleslaw, or macaroni salad.
Troubleshooting advice:
- If the hot dogs are not browning evenly on the grill, adjust the heat or move them to a different spot on the grill.
Food safety advice:
- Be sure to cook hot dogs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- The Chicago-style hot dog is a popular street food in Chicago, Illinois. It is typically served on a poppy seed bun with yellow mustard, sweet pickle relish, chopped onion, sport peppers, a dill pickle spear, and celery salt.
Flavor profiles:
- The Chicago-style hot dog is a savory and slightly spicy dish with a tangy and sweet flavor from the mustard and relish.
Serving suggestions:
- Serve hot dogs with a cold beer or soda for a classic American meal.
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Region: American