Some traditions you just do not mess with, and a Chicago dog is a single of them. All-beef frankfurters are “dragged through the backyard,” that means they are piled with a bunch of veggie condiments. Attempt rocking these dogs at property for your subsequent informal buffet.
Source: Martha Stewart Living, July 2011
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- 6 split scorching dog buns
- 3 tablespoons melted unsalted butter
- one tablespoon plus 1 teaspoon poppy seeds
- six all-beef sizzling canines
- six dill pickle spears
- twelve tomato wedges
- Yellow mustard
- Sweet relish
- one little white onion, finely chopped
- six sport peppers or peperoncini
- Celery salt
Brush outsides of buns with butter sprinkle with poppy seeds.
Bake, split sides down, at 350 degrees until finally warm, about 5 minutes.
Warm scorching dogs in boiling water for 5 minutes transfer to buns.
Organize a pickle on 1 side of each sizzling puppy and two tomatoes on the other side.
Squirt mustard above each in a zigzag leading with a dollop of relish.
Divide onion among hot dogs.
Best every single with a sport pepper or a peperoncino. Sprinkle with celery salt.
You can make up a platter of the canines, but it truly is also fun to arrange the toppings in bowls and allow your good friend do the rest.