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Chicago-Style Hot Dogs

From the Culinate Kitchen collection by Carrie Floyd

Serves	4
Prep Time	15 minutes

Introduction

Though Chicago hot-dog purists might quibble with this recipe — no poppy-seed bun! — it combines the essential flavors with ingredients I’ve been able to procure where I live in Portland, Oregon.

In a pinch, I’ve substituted other pickled peppers (jalapeños, hot cherry peppers) for the sport peppers. But I’ve also been known to cart home a jar in my suitcase from Illinois.

Ingredients

	1	tsp. celery seed
	1	tsp. coarse sea salt
	4	kosher, all-beef hot dogs, boiled or grilled
	4	hot-dog buns, warmed or toasted
	~	Mustard
	~	Sweet pickle relish
	½	white onion, chopped
	2	ripe tomatoes, cored and cut into wedges
	2	large dill pickles, quartered length-wise
	¼	cup sport peppers

Steps

In a mortar, grind together the celery seed and salt until fairly fine. Set aside.
Place hot dogs in buns.
Garnish each hot dog with mustard, relish, chopped onion, tomato wedges, pickle spears, and sport peppers. Sprinkle with the celery salt.

This content is from the Culinate Kitchen collection.

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