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Chicago Char Dog with Cucumber Relish
Logan Square Farmers Market hot dog. Classic Chicago dogs are served in poppy seed buns. If you can't find them, lightly brush buns with egg white and sprinkle with poppy seeds; toast in the oven at 350F for 2 to 3 minutes.

Category Entrée
Chef Cooking Light
Contributor Jeremiah
Last Update 5/27/2015 8:08:41 PM
Prep Time 30 min
Cook Time 15 min
Serves 8

arrow_right Canola oil, 1 1/2 tsp
 arrow_right Mustard seeds, 1 tsp
 arrow_right Turmeric, 1/2 tsp
 arrow_right Nutmeg, 1/3 tsp
 arrow_right Rice vinegar, 1/4 cup
 arrow_right Sugar, 1 Tbls
 arrow_right English cucumber, 1 large
 arrow_right Red Bell pepper, 1 med
 arrow_right Fresh dill, 1 tsp
 arrow_right Uncured all-beef hot dogs, 8
 arrow_right White whole-wheat hot dog buns, 8
 arrow_right Tomato, 1 large
 arrow_right Kosher dill pickle, 4 large
 arrow_right Pepperoncini, 4 large

Cooking Instructions

 Preheat grill to medium-high
 Dice English cucumber and red bell pepper
 Chop Fresh dill if needed
 Slice then halve tomato, pickles, and pepperoncini
 Heat a small skillet over medium heat.
 Add oil and mustard seeds
 Cook 1 minute or until seeds begin to pop, stirring constantly
 Add ginger, turmeric, and nutmeg
 Saute 1 minute
 Add vinegar and sugar
 Cook 2 minutes
 Stir in cucumber, bell pepper, and dill
 Remove from heat
 Place hot dogs on grill rack coated w/ cooking spray
 Grill 6 minutes, turning occasionally.
 Place 1 hot dog on each bun
 Place 2 tomato pieces, 1 pickle piece, 1/2 pepperoncini on each
 Top each with about 2 Tbls cucumber relish, 1 1/2 tsp onion, and 1/2 tsp mustard

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