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Classic Chicago Hot Dog
8
2
8
1
1
1
1
Vienna all−beef hot dogs
Pound Idaho potatoes; unpeeled and straight cut (3 inches long by 1/2−inch thick)
Hot dog buns with poppy seeds
Cup Minced onions
Cup Brunoise fresh tomatoes; seeded
Cup Yellow mustard
Cup Sweet pickle relish
Sport peppers; to taste
Celery salt; to taste
Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring
to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook
until the hot dogs are plump, about 6 to 8 minutes.
Fry the potatoes until golden brown, about 4 to 6 minutes, stirring
occasionally for even browning. Remove and drain on paper towels. Season
with salt and pepper. Place the hot dogs in the buns. Start topping the hot
dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top
with sport peppers to taste and sprinkle a little celery salt on top. Place
each hot dog in the center of a piece of deli wrap. Place the fries next to
the hot dog. Wrap the dog and the fries up tightly and serve.
Yield: 8 servings
Classic Chicago Hot Dog
136
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