Wednesday, July 17, 2013
The Chicago Hot Dog
This makes one...multiply to your heart's content.
Brush the outside of a hot dog bun with a bit of melted unsalted butter. Sprinkle with poppy seeds. Bake split sides down at 350°about 5 minutes until warm.
Warm a hot dog (all-beef please) in boiling water for 5 minutes and place in your bun.
Place a dill pickle spear on one side of the hot dog and two tomato wedges on the other.
Zig-zag with yellow mustard and top with a dollop of sweet pickle relish.
Sprinkle a little chopped onion on top.
Final touch? Two, actually. A sport pepper. (A peperoncino makes a good substitute. And then a generous sprinkling of celery salt. (NO. You may not omit the celery salt.)