Chicago-Style Hot Dog with Homemade Relish (Jeff Mauro) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 natural casing all-beef franks |
4 fresh hot dog buns |
1 small white onion, finely chopped |
8 jarred sport pickled peppers (or sub pickled hot peppers) |
homemade bread and butter relish, for serving, recipe follows |
yellow mustard, for slathering |
hand cut fries with celery salt, for serving, recipe follows |
1 cup bread and butter pickles, finely diced |
1 tablespoon pickled cherry peppers, finely diced |
1 teaspoon sugar |
vegetable oil |
4 large russet potatoes, scrubbed |
celery salt, for sprinkling |
Directions:
1. 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.
2. Homemade Bread and Butter Relish:
3. Combine the pickles, peppers and sugar in a bowl and mix well. Serve. Yield: 1 cup.
4. Hand Cut Fries with Celery Salt:
5. 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.
6. 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.
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