Nothing says Chicago like the Chicago-Style hot dog. Except maybe our deep dish pizza with

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Yes folks July is National Hot Dog month and according to the National Hot Dog and Sausage Council, Americans will consume over seven billion hot dogs between Memorial Day and Labor Day weekend. That’s a lot of dogs.

In the summertime here in Chicago you can’t walk three blocks without running into a hot dog stand. It seems like no matter where you go those delicious Vienna Beef dogs are gnawing at your ankles in an attempt to get you to eat them. And there is no passing them up. If you’re here in Chicago you must eat them over and over again until your nice and full. Don’t worry you can always lay off of them during the winter.

Dressing up a naked hot dog in order to recreate a Chicago-style hot dog is art by itself. One wrong ingredient will just destroy a tradition that has be carried on by Chicago hot dog makers all over Chicago.

So I took it upon myself to stop writing about Italian recipes for at least a day just to show you how a Chicago-style hot dog is really made. Be warned if you choose not to follow these instructions I will not be held responsible for the results and shall be released from all legal liability resulting from adding other ingredients or the non-use of any of these ingredients.

So please review these ingredients and preparation instructions carefully. This recipe must be precise unlike Italian cooking where nothing is really measured. Just kidding! Have fun with this one.

INGREDIENTS

• 1 package of Vienna Beef hot dogs, no other hot dog will do it must be Vienna.
• 1 package of hot dog buns with the poppy seeds, not plain.
• French’s Yellow Mustard, not Dijon or Grey Poupon or any other gourmet mustard.
• Sweet Pickle Relish, the nice bright green kind.
• Fresh Chopped Yellow Onion.
• 1 large Beefsteak Tomatoes, cut into quarters.
• Claussen Kosher Dill Pickle Spears
• Dell Alpe Sport Peppers.
• Celery Salt

PREPARATION

• Steam the hot dogs in a steamer for 5 to 7 minutes.
• Steam the buns for 2 minutes.
• Place the toppings on the hot dog in the following order:
• Mustard
• Sweet Pickle Relish
• Chopped Onions
• Two Tomato Wedges
• One Pickle Spear
• Two Sport Peppers

• Dash of celery Salt

Makes 8 Chicago-Style hot dogs with 2 dogs left over. I have no idea why after all these years they still sell 10 hot dogs with 8 buns. And, no I didn’t forget the ketchup. A true Chicago-Style hot dog doesn’t have any. Mangia!

I have been cooking and creating Italian dishes ever since the age of ten. My passion and love for Italian food is never ending. Visit me at http://www.great-chicago-italian-recipes.com for some great Italian recipes and this is my first and last hot dog recipe.

Article Source: EzineArticles.com

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