How is it we crave food we’ve never even tasted? I’ve never been to Chicago and I’ve never eaten one of their hot dogs, but I knew I had to have one.
There are many hot dog purists out there and lots of opinions on how hot dogs should be served and constructed. I say, if you like it, then that’s the way to serve it.
People love to connect over simple foods like this and who doesn’t love a hot dog at the ball park during the summertime?
I had to try a Chicago-style dog because I wanted to taste the sweetness of the relish with the sourness of the peppers and the sprinkle of celery salt that is supposed to bring all the flavors together. So yesterday we braved the cold and the snow and fired up the grill.
While Chicago dogs are usually steamed or boiled we wanted a char-dog. We were not disappointed.
Hot dogs have always been a part of American culture and they have been a way to express regional style and preferences all across the United States.
These were fantastic by the way, The sweet, the sour….we loved them. Many Chicago dogs also have dill pickle spears, add them if you want. We were very happy with these.
What’s your favorite way to serve a hot dog?
Chicago-Style Hot Dogs
Adapted from Jaime Purviance & BHG
2 medium ripe tomatoes
16 pepperoncini peppers or sport peppers
1/2 cup finely chopped white onion
1/2 cup sweet pickle relish
8 all-beef hot dogs, grilled
8 hot dog buns; preferably poppy seed
Cut each tomato crosswise into 1/4″ slices. Prepare remaining toppings.
Place a grilled dog in each bun. Tuck 2-3 tomato slices between each hot dog and bun. Add two peppers, one on each side of each hot dog. Spread a generous amount of mustard on top and scatter about 1 Tablespoon of onion and pickle relish over each hot dog. Finish with a generous amount of celery salt.
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