MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicago-Style Hot Dogs
Categories: Breads, Beef, Vegetables, Chilies
     Yield: 4 Servings

     4 tb Unsalted butter
     4    Split poppy seed hot dog
          - buns
     4    All-beef hot dogs;
          - bun-length
          Yellow mustard
   1/4 c  Sweet pickle relish
     1 sm White onion; in small dice
     1 sm Tomato; halved, thick sliced
          - lengthwise
     4    Dill pickle spears
     8    Sport peppers
          Celery salt

 In a large skillet over medium, melt 2 tb butter. Without splitting
 them in half completely, gently flatten the hot dog buns and place
 them seam-side up in the pan. Move them around to catch all the
 melted butter and cook until very lightly toasted at the edges, 1
 to 3 minutes. Remove the buns and set aside.

 Raise the heat to medium-high and add the remaining 2 tb butter to
 the pan. When the butter is melted, add the hot dogs and cook,
 rolling occasionally until all sides are browned and looking
 crispy, 3 to 5 minutes.

 Place the cooked dogs in the buns and top each with as much yellow
 mustard, relish, and onion as you like. On one side of each dog,
 place a couple of tomato slices; on the other side, place a single
 pickle spear. Top with as many sport peppers as you can handle.
 Generously season with the celery salt and serve immediately.

 Recipe by Eric Kim

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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