Best Chicago Dog Skewers Recipes

CHICAGO DOGS

Chicago Dogs image

Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours-it gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 all-beef hot dogs
4 poppy seed hot dog buns (see Cook's Note)
Yellow mustard
1 dill pickle, quartered lengthwise
1 medium tomato, cut into 8 wedges
Chicago-style relish (see Cook's Note)
1/2 sweet white onion, finely diced
8 sport peppers (see Cook's Note)
Celery salt

Steps:

Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.

CHICAGO CORN DOGS BITES

Chicago Corn Dogs Bites image

Provided by Molly Yeh

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

2 quarts vegetable or canola oil
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
Freshly ground black pepper
1 large egg
1 1/4 cups buttermilk
Hot sauce, optional
One 13-ounce package all-beef mini cocktail franks, patted dry
Cherry tomatoes, sliced in half for garnish
Pearl onions, for garnish
Sport peppers, for garnish
Cornichons, cut in half lengthwise, for garnish
Celery salt, for sprinkling
Neon relish, for serving
Mustard, for serving

Steps:

Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.

TEN-LAYER CHICAGO DOG DIP

Ten-Layer Chicago Dog Dip image

Grab a plate, scoop and then dip. All the usual suspects on a Chicago dog are found in this crowd-pleasing layered dip. If you can't find sport peppers in your area, try pepperoncinis instead. Make the day before and refrigerate to save time on game day.

Provided by Food Network Kitchen

Categories appetizer

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

10 all-beef hot dogs (about 1 pound)
1 tablespoon vegetable oil
1 large white onion, chopped
1 clove garlic, chopped
3 hot dog buns
1 cup mayonnaise
1 tablespoon poppy seeds
1 English cucumber, cut into small pieces
1 teaspoon celery salt
3 medium tomatoes, chopped
1 1/2 cups chopped sport peppers or pepperoncini (about 5 1/2 ounces)
One 14-ounce container yellow mustard
1 1/2 cups chopped dill pickles (about 10 spears)
1 cup sweet pickle relish
Potato chips, for serving

Steps:

Put the hot dogs in a food processor and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add a third of the onions and cook, stirring, until soft and slightly golden brown, about 4 minutes. Add the garlic and stir for 30 seconds. Add the chopped hot dog and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Remove from the heat and let cool completely.
Preheat the broiler. Open the buns and arrange on a baking sheet. Broil until toasted on each side, 1 to 2 minutes per side. Cut into small pieces.
Whisk together the mayonnaise and poppy seeds in a small bowl. Toss the cucumber and celery salt together in a small bowl.
Layer the dip in a medium, 3-quart glass trifle bowl or your favorite small serving dish. Spread out the tomatoes on the bottom, then top, in even layers, with the peppers, toasted buns, a generous drizzle of mustard, the remaining onions, the hot dog mixture, the pickles, poppy seed sauce, relish and cucumber. Wrap and refrigerate until chilled, at least 1 hour or overnight. Garnish with another drizzle of mustard and serve with potato chips.
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From Food Network Kitchens

CHICAGO-STYLE HOT DOG

Chicago-Style Hot Dog image

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Provided by elsaw

Categories 100+ Everyday Cooking Recipes

Time 15m

Yield 1

Number Of Ingredients 9

Ingredients

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

Steps:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Nutrition Facts : Calories 376.6 calories, Carbohydrate 38 g, Cholesterol 30.2 mg, Fat 19.7 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 7.2 g, Sodium 2386.7 mg, Sugar 14.7 g

CHICAGO DOG

Chicago Dog image

Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Yield Makes 6

Number Of Ingredients 11

Ingredients

6 split hot dog buns
3 tablespoons melted unsalted butter
1 tablespoon plus 1 teaspoon poppy seeds
6 all-beef hot dogs
6 dill pickle spears
12 tomato wedges
Yellow mustard
Sweet relish
1 small white onion, finely chopped
6 sport peppers or peperoncini
Celery salt

Steps:

Brush outsides of buns with butter; sprinkle with poppy seeds.
Bake, split sides down, at 350 degrees until warm, about 5 minutes.
Warm hot dogs in boiling water for 5 minutes; transfer to buns.
Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
Squirt mustard over each in a zigzag; top with a dollop of relish.
Divide onion among hot dogs.
Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

CHICAGO DOG SKEWERS

Chicago Dog Skewers image

My husband loves hot dogs and constantly buys them. I have to get creative to find different ways to make them.

Provided by barbara lentz @blentz8

Categories Pork

Number Of Ingredients 11

Ingredients

FOR THE MARINADE
1 large shallot grated on a box grater
1/4 cup(s) yellow mustard
3 tablespoon(s) apple cider vinegar
celery salt to taste
THE SKEWERS
8 hot dogs cut into 2 inch pieces
1 pint(s) cherry tomatoes
8 dill pickles cut into 2 inch pieces
16 whole pepperoncinis
1 tablespoon(s) celery salt

Steps:

Mix the marinade ingredients together. Place the hotdogs, tomatoes, pickles, pepperoncinis in a bowl. Add the marinade and mix. Sprinkle on some celery salt.
Let marinate for 1 hour. Soak bamboo skewers in water for at least 20 minutes. Thread the hot dogs, tomatoes, pickles, and pepperoncinis.
Grill over hot coals turning and flipping until browned well but not too long or the tomatoes will explode. Sprinkle with celery salt and serve