Chicago Style Hot Dogs And Fries Recipes

KETO CHICAGO HOT DOGS

Steps:

• Preheat oven to 400 degrees.
• Whisk or sift together dry ingredients in a medium bowl. Sifting ingredients is preferred to get a finer texture.
• Add eggs, melted butter and sour cream to dry ingredients. Mix until combined.
• Wet your hands with some water or oil in order to handling the dough easier and prevent it from sticking to your hands. Grab a handful of dough, form it into an oblong hot dog shape and place on a parchment lined baking tray. Continue with remaining dough. You can form your desired size. I can make about 5 normal sized hot dog buns with this recipe. Evenly place dough balls on the tray spacing about 1 inch apart.
• Bake at 400 degrees Fahrenheit for 12-13 minutes or until slightly hardened on the outside and spongy to the touch. Let cool for 3-5 minutes before slicing.
• While hot dog buns are baking, cook hot dogs on the grill, air fryer or oven at medium-high heat (350 to 400 degrees) for 5-10 minutes or until plump and juicy. You can also steam or boil you hot dog over some boiling water. Top hot dog buns with hot dogs and remaining toppings.

CHICAGO-STYLE HOT DOGS

Steps:

• 1. Cook hot dogs according to package instructions. 2. In a medium bowl, mix tomatoes, onions, cucumbers, pickles, poppy seeds, and celery salt. 3. Place the buns on a serving platter. Place a hot dog on each bun with 2 tablespoons of the tomato mixture, and relish and mustard to taste. 4. Serve with Shoestring French Fries. Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)

PORTILLO'S CHICAGO-STYLE HOT DOG RECIPE

Steps:

• Fill a pot with water, then bring it to a boil.
• Do not cook the hot dog in boiling water. Lower the heat to low first, then transfer the hot dog into water.
• Cook for about 5 minutes. Remove hot dog from pot then set aside.
• Place a steamer basket inside the pot. Put hot dog bun inside the steamer basket.
• Steam for 2 minutes.
• Place hot dog inside of the warm hot dog bun.
• Add toppings in this order: mustard, relish, onion, tomatoes, pickle, peppers, and celery salt.
• Tomatoes should be between the hot dog and bun on one side, while pickles should be on the other side.
• Serve and enjoy!

CHICAGO-STYLE HOT DOG

Steps:

• Steamed Hot Dog
• Cook in a steamer basket set in a pot with a few inches of simmering water, covered, 5 to 7 minutes; add buns during the last minute.
• Bread-and-Butter Relish
• Combine 1 cup diced bread-and-butter pickles, 1 tablespoon diced pickled cherry peppers and 1 teaspoon sugar in a small bowl.
• Yellow Mustard
• White Onion
• Celery-Salt Fries
• Bake 2 cups frozen french fries as the label directs. Toss with 1/2 teaspoon celery salt, and salt to taste.
• Sport Peppers (or other pickled hot peppers)

CHICAGO-STYLE HOT DOG

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

CHICAGO HOT DOGS

Steps:

• Cook franks as directed on package.
• Fill buns with franks; place 2 tomato wedges on one side of each frank and 1 pickle piece on other side.
• Top with remaining ingredients.

HOT DOG CURLY FRIES

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
• Mix the ketchup and jam together in a bowl and serve.
• Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
• Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.

CHICAGO STYLE HOT DOGS AND FRIES

Steps:

• 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.
• Game Time!