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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.
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Category
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Entrée
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Chef
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Cooking Light
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Contributor
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Jeremiah
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Last Update
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5/27/2015 8:08:41 PM
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Prep Time
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30
min
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Cook Time
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15
min
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Serves
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8
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Ingredients
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
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Cooking Instructions
PREPARATION
Preheat grill to medium-high
Dice English cucumber and red bell pepper
Chop Fresh dill if needed
Slice then halve tomato, pickles, and pepperoncini
DIRECTIONS
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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