Classic Chicago Hot Dog

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#88716

What's in a real Chicago dog, you ask? The fresh tomatoes and sweet pickle relish are crucial, but you can't forget the fresh-cut fries on the side. Throw on a Cubs hat for good measure.

serves/makes:

ready in:
under 30 minutes

ingredients

8 all-beef hot dogs
2 pounds potatoes, unpeeled and cut in 3 x 1/2-inch thick planks
8 hot dog buns
1 cup minced onions
1 cup diced fresh tomatoes
1 cup yellow mustard
1 cup sweet pickle relish
sport peppers, to taste (or pepperoncini peppers if you can't get sport peppers)
celery salt, to taste

directions

Preheat oil in a deep-fryer or 1-inch deep in a deep, heavy skillet.

Fill a pan with water and bring to a boil over medium-high heat. Add the hot dogs and reduce the heat to a simmer. Cover the pan and let the hot dogs cook for 6-8 minutes. Turn off the heat.

Meanwhile, add the potatoes to the deep fryer and cook for 4-6 minutes, turning as needed, until browned on all sides. Remove from the oil with a slotted spoon and let drain on paper toweling. Sprinkle the fries with salt and pepper.

Remove the hot dogs from the water and place one hot dog in each hot dog bun. Top each hot dog with 2 tablespoons of the onions, 2 tablespoons of the tomatoes, 2 tablespoons of the mustard, and 2 tablespoons of the relish. Add sport peppers and celery salt as desired.

To serve Chicago-style, place one of the dressed hot dogs in the center of a piece of brown paper or deli wrap. Add a serving of fries next to the bun. Wrap the hot dog and fries in the paper and serve immediately.

Recipe Source: Adapted from Emeril Lagasse