Sun. Jun 7th, 2020

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Chicago dog

1 min read
Chicago dog

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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Ingredients

  • 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

Directions

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.

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