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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
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