Leave it to Lucinda Scala Quinn to remind me about the Chicago dog. These bad boys were featured in Martha Stewart Living this month and they look awesome. So great, in fact, that I just had to make them the other weekend. My husband was itching for a hot dog and I was all too happy to show him the picture of the dogs topped with all kinds of fabulous things. That is all it took for him to run out and buy some buns! To make a true Chicago dog I should have specified poppy seed buns, but I forgot so we went with normal buns instead. To stay true to the cooking method of the Chicago dog I boiled ours. Steaming is another popular method for cooking Chicago dogs if you prefer that. This dog is famed for its variety of toppings and is often said to be “dragged through the garden.” We chose the toppings Lucinda featured and enjoyed a great meal!
Start with Mustard & Relish 1 of 3
Pile on the Tomatoes 2 of 3
Finish with Chopped Onions 3 of 3
The Chicago Style Hot Dog
adapted from Martha Stewart Living
1 tablespoon grainy mustard
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
1/4 sweet onion (such as Vidalia), thinly sliced
1 Kirby cucumber, cut into thin strips OR relish
1 tomato, halved, seeded, and roughly chopped
1/2 cup celery leaves
2 tablespoons chopped sport pepper or peperoncini (optional)
4 beef hot dogs, grilled or boiled or steamed
Hot dog Buns
- In a medium bowl, whisk the grainy mustard and white-wine vinegar; season with coarse salt and ground pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.
- Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish.