Recipe courtesy of Jeff Mauro
Chicago-Style Hot Dog with Homemade Relish
Getting reviews...
- Level: Intermediate
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 727
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 9 g
- Sugar
- 19 g
- Protein
- 20 g
- Cholesterol
- 23 mg
- Sodium
- 891 mg
- Level: Intermediate
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 727
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 9 g
- Sugar
- 19 g
- Protein
- 20 g
- Cholesterol
- 23 mg
- Sodium
- 891 mg
Ingredients
Homemade Bread and Butter Relish:
Hand Cut Fries with Celery Salt:
Directions
- Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
Homemade Bread and Butter Relish:
Yield:
1 cup.
- Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
Hand Cut Fries with Celery Salt:
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
My Private Notes
Show:
Sandwich King
Episode:
Hot Diggity Dog
