Food Network: Classic Chicago Hot Dog

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Classic Chicago Hot Dog
Recipe courtesy of Emeril Lagasse, 1999

Ingredients
8 Vienna all-beef hot dogs
2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)
8 hot dog buns with poppy seeds
1 cup minced onions
1 cup brunoise fresh tomatoes, seeded
1 cup yellow mustard
1 cup sweet pickle relish
Sport peppers, to taste
Celery salt, to taste

Directions
Preheat the fryer. Fill a stock pot 3/4 of the way full with water and
bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs
are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes,
stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and

pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each:
onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery
salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the
hot dog. Wrap the dog and the fries up tightly and serve.