Best Chicago Style Hot Dog Relish David Venable Recipes

Chicago-Style Hot Dog Relish (David Venable) Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 8

1/2 large onion, quartered
3 dill pickle spears, quartered
2 plum tomatoes quartered and seeded
8 sport peppers, stemmed (or 8 pepperoncinis, stemmed)
3/4 cup sweet pickle relish
3 Tbsp yellow mustard
1/2 tsp celery salt
Hot dogs and hot dog buns, for serving

Steps:

Fit a food processor with a chopping blade and put the onion, pickles, tomatoes, and sport peppers in the bowl. Pulse the ingredients until they're finely chopped. Transfer the mixture to a bowl and add the pickle relish, mustard, and celery salt. Stir to combine and serve on your favorite prepared hot dog. Makes about a pint.

Chicago-Style Hot Dog with Homemade Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.
Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
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.