How To: Real Chicago Hot Dogs

Still inspired by our recent weekend trip to Chicago (read about it HERE), we decided we wanted to attempt one of the city's specialties. Since I'm not one for Deep Dish Pizza (no offense, Chicagoans), Chicago Hot Dogs seemed like a great idea. For the uninitiated, Chicago Dogs are basically Hot Dogs drizzled with Yellow Mustard and then topped with pretty much everything but the kitchen sink. 

Specifically:

Sweet Pickle Relish                                

Thinly sliced Tomato Wedges (we used Campari Tomatoes)                 

Kosher Dill Pickle Spears (I sliced mine in half lengthwise)   

Chopped Sport Peppers (or Peperoncini)  *what are Sport Peppers? Click HERE

Chopped White Onion     

For the Dog - There is no question that your Hot Dog should be All Beef. I am generally not a huge Hot Dog person for reasons I won't delve into on a blog, so I opted for Organic Dogs from Applegate Farms. The preferred brand for a True Chi Town Dog is Chicago's own, Vienna Beef. Take a look at their website here - Vienna also offers many Authentic products for building the perfect Chicago approved Dog. 

Cooking-

There are many acceptable ways to cook your Hot Dogs. I opted for Steaming them in a a steamer basket over boiling water for 5 minutes. This method was recommended on a great blog called  The Paupered Chef. Their Chicago Hot Dog Post provided a wealth of information on the subject and some handy pictures too!   As a bonus, using a steamer set up is dually convenient because the Hot Dog Buns should also be steamed for a minute or two.  

For the Bun - The most authentic Chicago Dog will be served on a Poppy Seed Bun. Since I couldn't find them, we used regular White Bread Hot Dog Buns. Later, I found out that Martha Stewart, genius that she is, had thought of a way to improvise Poppy Seed Buns HERE.

A note about Mustard - Apparently, the is to be no messing around with the Mustard on a true Chicago Dog. Not only should Mustard be the only condiment besides Relish that you use, but it must indeed be plain old Yellow Mustard. None of that fancy Grain Mustard or Dijon business. Got it? 

And now for the HOW TO:

~Special thanks to Martha Stewart and The Paupered Chef for much of the information in this post. 

1. Cook your Hot Dogs the way you prefer. We steamed ours for five minutes in a steamer basket over boiling water. After removing the Hot Dogs, we then steamed our Buns another 1-2 minutes.

Steamer Basket for Hot Dogs and Buns, Photo: NK

2. Next, drizzle with Mustard and spread Relish alongside.

Photo: NK

3. Finish by topping with Chopped Onion, Sliced Peppers, Tomato Wedges, and nestling a Kosher Dill Spear alongside.

Finished Chicago Hot Dogs, Photo: NK

4. Get a big bunch of napkins and dig in! 

Enjoy!

My Kind of Town - Chicago Culinary Highlights

Chicago's Navy Pier, Photo: NK

This past weekend a family wedding brought us to Chicago for the second time in as many years. Now I'm not easy to impress, but I really like this town. 

Chicago's amazing architecture and dramatic lakeside setting are pretty breathtaking, and on both visits, I was surprised by how much this hard-nosed New Yorker enjoyed that fabled Midwestern charm from the locals. 

Our trip was both busy and fun. First, we attended our cousin's very lovely wedding, after which we were lucky enough to have some time to link up with two sets of friends from town.

From the wedding cocktail hour - where the most adorable Mini Mac 'n Cheeses were served -

Creative Cocktail Mac 'n Cheese, Photo:NK

 



to an uber-popular local restaurant's house made made Pork Rinds, 

 

My Main Squeeze and NK's resident Pork Connoisseur, Photo: NK

  








 we made sure to eat our way 
 through the Windy City 

  but good. 

In particular, we visited two really good restaurants that I'd like to tell you about.

Oh, and at least one bar. There's always a bar.  

First,

The Publican 

Meal: Brunch

Cuisine: New American/ Gastropub Fare 

Location: Chicago's Meatpacking District (apparently they have one too!)  

What we ate: Let me preface this by saying there were four of us :)

1/2 Dozen Oysters - all different varieties!

Side of Ramp Hash Browns

Pretzel with Pimiento Cheese

Smoked Arctic Char with Feta Yogurt

Pork Schnitzel

Soft Shell Crab Sandwich

Several Fantastic Bloody Mary's + Beer Backs and a side of Pork Rinds

Overall Thoughts: The Publican is super popular for a reason. It's pretty delicious and the menu is definitely appealing to the tasteful omnivore. Try an exceptionally flavorful Bloody Mary with a Beer Back ( a complimentary beer pairing that comes with the drink - I learned this is a midwestern thing- good idea guys, good idea). Pork Rinds were a fun novelty, and Publican's Oysters on the half shell were super fresh. All of our entrees were great and really well executed, and the atmosphere is boisterous and fun.

Reservations recommended. 

Special thanks to Marina and David for showing us a great time! 

*On the remote chance you are still hungry, you can visit Publican Quality Meats, an upscale butcher right next door that offers a cafe too. Both places were good enough for Bourdain, so of course, they're good enough for me - check out clips of Tony's visit to the Publican locations HERE.

Next up, our second set of amazing foodie friends took us out that same evening to a great place called:

The Bristol

Meal: Dinner

Cuisine: Farm to Table/American

Location: Bucktown

What we ate: Again, we were a party of four - which was handy because The Bristol's menu is best enjoyed family style. Happily, the portions are neither overly priced or unmanageably huge as can sometimes be the case with this dining format. Since I love variety, it was fun to order several starters and entrees and share them all. Note that their menu changes frequently, but here goes:

Apple Salad with Manchego and Hazelnuts

Head-on Prawns a la Plancha

Pork Loin Tonnato

Duck Fat Fries with Garlic Aioli

Raviolo with Ricotta, Egg Yolk and Brown Butter

Cavatelli Bolognese

Roasted Half Chicken with Dill Spaetzle

Pork Porterhouse with Dried Cherry and Guanciale

Basque Cake 

Overall Thoughts: The folks at The Bristol mix a really good drink and offer a variety of creative cocktails. They're the perfect thing to wet your appetite for some wonderful food. There was no dish that I didn't enjoy, but the Chicken did not quite live up to the waiter's hype. The Duck Fat Fries were insanely good. The Giant Raviolo with a runny egg inside was yummy and rich. The waiter recommended we order their famous Monkey Bread to sop of the Egg (this was a *brilliant* idea). The Bristol's food is visually beautiful.The Pork Loin Tonnato starter, Cavatelli Bolognese, and the Pork Porterhouse were standouts for me. Delicious, delicious. Now, I would have liked to have taken more pictures of our dishes but the place is cozy and moodily lit. I didn't want to be "that guy" with the obnoxious flash. The staff is extremely attentive and knowledgeable. In contrast to the folks at Publican (where there's a touch of the toocoolforschool/blase/hipster vibe), they are also exceptionally warm and friendly.  To finish, we ordered the Basque Cake on the server's recommendation. I have to say, it was one of the richest and most satisfyingly delicious desserts I've had in a long time. Imagine a light and fluffy pound cake that's been soaked in buttery goodness, and I mean that in the best possible way. One of these cakes was plenty of dessert for four. We had a great meal and enjoyed wonderful company all day. 

Finally, an honorable mention goes to a new-ish Small Plates Lunch + Dinner locale where we cooled our heels and enjoyed some well-crafted cocktails pre-dinner. The Red Door in Bucktown has been open just over a year and it's adorable. Though I can't vouch for the food as we only had drinks there, we all enjoyed several very good cocktails and a comprehensive beer and wine selection. The bar area was friendly and welcoming, and the dark wooded, edison-bulbed ambiance was enhanced by a friendly mixologist who chatted us up.

Photo by Tommie Nguyen courtesy of The Red Door

Check the place out if you're in the nabe!

This concludes our Culinary recap of Chi-Town. Special thanks to our foodie friends and family for a great, Windy City weekend. Tune in next week for a Chicago-inspired recipe - can you guess which classic we'll be cooking up?

Until next time!