My wife is very patient with me, Bless Her Heart. Aside from me calling our kitchen MY L.Z., she also eats the stuff I make. I've waxed poetic to her many times about the virtues of the Chicago Dog but it wasn't until she saw a NY Times writer rave about what he does every time he goes to Chicago (hunt down good hot dog joints) that she brought it up to me.
http://en.wikipedia.org/wiki/Chicago-style_hot_dog
Per Wikipedia:
The Chicago metropolitan area boasts more hot dog restaurants than McDonald's, Wendy's, and Burger Kings combined.[7] A "hot dog stand" in Chicago may serve many other items, including the Maxwell Street Polish, gyros, Italian beef and pork chop sandwiches. The restaurants often have unique names, such as Mustard's Last Stand in Evanston, or Hot Doug's, The Sausage Superstore and Encased Meat Emporium in Chicago; or architectural features, like Superdawg's two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team that owns the drive-in).
No fooling. You gotta have one to appreciate how they elevate the simple hot dog to a true culinary delight.
Chicagoans call it "dragged thru the garden" because of all the yummy stuff put on the hot dog.
No great skill here required, no expensive equipment needed. Just assemble the right condiments, a decent bun and of course a very high quality all beef hot dog with a natural casing (no chicken dogs need apply)... It's all about putting the condiments ON THE DOG (not the bun) and man when you get 'er done you know you're living. I laid a couple of these on the wife last night and she raved (good things)...
Mis en place
all beef hot dogs (natural casing)
hot dog buns (poppy seeded preferred)
French's yellow mustard
sweet pickle relish
dill pickle wedges (Klaussen's preferred)
ripe tomato wedges
sport peppers
finely diced onions
celery salt
Preparation:
Place hot dogs in already boiling water, heat for 5 minutes. Meanwhile warm your buns. Once dogs are heated put dog in, then on one side only apply a small amount of yellow mustard. Next on the upper side lay down a row of sweet relish. On the other side lay in one dill pickle wedge and two tomato wedges. Now layer onions over the top of the dog and two sport peppers. Sprinkle with celery salt and serve with potato chips or freshly made home french fries...
DO TRY THIS, please. Here is a link with some hints, some photos and a list of what condiments make this concoction so doggone good...
http://www.hotdogchicagostyle.com/makeyourown.php
http://en.wikipedia.org/wiki/Chicago-style_hot_dog
Per Wikipedia:
The Chicago metropolitan area boasts more hot dog restaurants than McDonald's, Wendy's, and Burger Kings combined.[7] A "hot dog stand" in Chicago may serve many other items, including the Maxwell Street Polish, gyros, Italian beef and pork chop sandwiches. The restaurants often have unique names, such as Mustard's Last Stand in Evanston, or Hot Doug's, The Sausage Superstore and Encased Meat Emporium in Chicago; or architectural features, like Superdawg's two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team that owns the drive-in).
No fooling. You gotta have one to appreciate how they elevate the simple hot dog to a true culinary delight.
Chicagoans call it "dragged thru the garden" because of all the yummy stuff put on the hot dog.
No great skill here required, no expensive equipment needed. Just assemble the right condiments, a decent bun and of course a very high quality all beef hot dog with a natural casing (no chicken dogs need apply)... It's all about putting the condiments ON THE DOG (not the bun) and man when you get 'er done you know you're living. I laid a couple of these on the wife last night and she raved (good things)...
Mis en place
all beef hot dogs (natural casing)
hot dog buns (poppy seeded preferred)
French's yellow mustard
sweet pickle relish
dill pickle wedges (Klaussen's preferred)
ripe tomato wedges
sport peppers
finely diced onions
celery salt
Preparation:
Place hot dogs in already boiling water, heat for 5 minutes. Meanwhile warm your buns. Once dogs are heated put dog in, then on one side only apply a small amount of yellow mustard. Next on the upper side lay down a row of sweet relish. On the other side lay in one dill pickle wedge and two tomato wedges. Now layer onions over the top of the dog and two sport peppers. Sprinkle with celery salt and serve with potato chips or freshly made home french fries...
DO TRY THIS, please. Here is a link with some hints, some photos and a list of what condiments make this concoction so doggone good...
http://www.hotdogchicagostyle.com/makeyourown.php
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