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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 1 2011

Chicago Dogs

8 Vienna all-beef hot dogs
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


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. 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.