Something For Everyone - Comfort Food Dinner Party

There have been many changes in our lives these past few years, and one such new reality is that our dinner parties now tend to include little people. Lots of little people. 

If you've ever met a toddler, you'll know they really are just like tiny little restaurant critics, except instead of a scathing review, you're more likely to have your food tossed at the wall. Since we don't get out as much, we also call that dinner and a show. 

A classic comfort menu kids and grownups will love, Photo: NK 

So what do you do when you have to please big and little palates all in one fell swoop? Today's simple menu of comfort food will answer that very question. 
Here's what to expect:

The world's best, universally delicious Mac & Cheese from the one and only Martha Stewart (it's nicknamed Crack 'n Cheese for a reason)

A simple Salad (so you feel like you're getting your veggies)

Fabulous Vanilla Cupcakes with Buttercream Frosting


Here's the plan: 

The night before, make your Cupcakes and Buttercream. Store the Cupcakes in an airtight container and your Buttercream in the fridge. 

The morning of, make your Mac & Cheese up until where you bake it. (Set aside the breadcrumbs and grated cheese to top it before you pop it in the oven).

A few hours before guests arrive, put together your favorite Salad and put the dressing on the side. Store Salad in fridge. Dress and toss just before you're ready to serve.

Let your Buttercream soften a bit and pipe or spread onto cupcakes. 

Now let's get to THE RECIPES:

Perfect Mac & Cheese, by Martha Stewart. Click HERE 
Amy Sedaris' awesome Vanilla Cupcakes, Click HERE, with our very own Vanilla Buttercream, Click HERE. 
Salad- I will leave this up to you, but keep it light and seasonal! The rest of the meal is filling. 


Easy! 

The most amazing Mac & Cheese on the planet, Photo: NK

Enjoy!

Say Hello To Soup Season - Kale & Sausage Soup

You know the drill. There's a chill in the air so it's time to psych ourselves up for fall. We'll gloss over how it's the inevitable start of the soon-to-be interminable winter season, and focus on the good - pumpkin beer, great produce, cozy dishes and beautiful foliage. Fall is also the time of year where I get a hankering for soup. Inspired by a loose interpretation of a traditional Portuguese dish called Caldo Verde, today's comforting soup combines Kale and spicy Andouille Sausage. It is SO easy to make and even better, it's super fast. Now, hold the phone...it's got BEER in it. Are you sold? Whip up a batch this weekend and it will feed you for days.

Kale & Sausage Soup, A great comfort dish for fall! Photo: NK

Now, enjoy!

And may your fall be filled with all the best tastes the season has to offer. Enjoy

Kale & Sausage Soup
Adapted from Martha Stewart
Serves 6

Ingredients:

1 Tablespoon Olive Oil
1 Sweet  Yellow Onion such as Vidalia, diced
2 medium Potatoes, peeled and cut into half-inch pieces
3 Garlic Cloves minced 
1/2 teaspoon Crushed Red Pepper
3 Cans (43.5 Oz) Low Sodium Chicken Broth
4 Ounces Fall Seasonal Beer such as Sierra Nevada Octoberfest
1 Bunch Kale (12 ounces), ribs removed and leaves torn into bite-sized pieces
12 Oz Applegate Farms Andouille Sausage or Smoked Chicken Sausage, cut to 1/3 inch half-moons
1/4 teaspoon Coarse Sea Salt or Kosher Salt (if needed)
Crusty Bread (optional), for serving
Louisiana Hot Sauce (optional) such as Tabasco,  for serving

Method: 

1. In a large pot heat Oil over medium flame. Add the Onion and saute for about 3 minutes, stirring occasionally. 

2. Add the Red Pepper Flakes and Garlic and cook until it starts to be fragrant, approximately 1 minute. Add the Broth, Beer, and Potatoes and bring to a boil. Lower the flame and simmer about 10 minutes until the Potatoes are tender - a few minutes additional if they require it. 

3. Add the Kale and Sausage and cook until Kale is wilted, another 5-7 minutes. You can leave the soup on a very low simmer until you are ready to eat but be sure to cover it.

4. Before serving, taste for seasoning and add the 1/4 teaspoon Coarse salt or more to taste if needed. The salinity of Sausages can vary so use your judgement. Serve with some Louisiana Hot Sauce such as Tabasco and crusty Bread for dunking! 

Turkey Day Roundup - Thanksgiving Nibbles + Mac and Cheese

Ricotta & Roasted Grapes Crostini, Photo: NK

Hopefully you too are coming down from the glorious food hangover that is Thanksgiving. While we all know that the Turkey is supposed the main event, there are many of us that look forward just as much to the apps, sides and other accoutrements that make the meal so memorable. 


This year, I decided to chronicle our household's contribution to an already smashing family feast. 


You'll find one Neurotic Kitchen hors d'oeuvre favorite, two new and different small bites that we tried making for the first time, and last but not least, my husband's traditional contribution to Turkey Day, and the ONLY Mac and Cheese recipe you'll ever need, Martha Stewart's Perfect Mac and Cheese.

Make Your Own Hors D'oeuvre, Photo: NK

First thing's first: when your don't have time to assemble each hors d'oeuvre, why not create an equally lovely "make your own" platter.
Be sure to include a little card with the "how to" for guests so they know how to assemble. Pictured above is our quickie, deconstructed version of NK's very popular Soppressata, Truffle Goat Cheese and Pepper Jelly Crostini. It was tasty as ever. 

Next up, I was really delighted with the results of my first time trying Ina Garten's Blue Cheese and Walnut Crackers. So savory and easy, these are made using good quality Blue Cheese, in this case, Stilton. I was able to mix up the very simple cracker dough several days before Thanksgiving. You simply roll it in a log and freeze it. When ready to serve just slice and bake! I chose to bake them a day ahead to minimize my Turkey Day morning workload. These crackers need no accompaniment as they are really flavor-packed and hearty just as they are. Check them out below and click HERE for the recipe. 

Ina Garten's Blue Cheese Crackers (middle) Photo: NK

Beautiful Roasted Grapes, Photo: NK

It was our third small bite (pictured at the top of the page) that got the biggest raves from the hors d'oeuvres table - my adaptation of Athena Calderone's Ricotta and Roasted Grape Crostini. Roasting deepens and concentrates the flavor of Grapes, and fine quality fresh-made Ricotta (we just love the artisan Ricotta from Salvatore BKLYN) is the perfect creamy foil. My changes to the original recipe included using finely chopped Pecans instead of pricey Pignoli (Pine Nuts), and Fig Balsamic Vinegar rather than regular Balsamic for a little extra flavor dimension. I roasted the grapes Thanksgiving morning and put the crostini together at our host's house, just before guests arrived. I also opted to use French Grey Salt over regular Sea Salt. I would absolutely make this wonderful recipe again. It tasted as beautiful as it looked!

Finally, the main event: turkey and lots and lots of sides. Our addition to the impressive spread my Mom-in-Law made was Martha Stewart's incredibly decadent classic, Perfect Mac and Cheese. This stuff should come with a warning label. It is that good. So addicting, in fact, that we affectionately refer to it as "Crack and Cheese." The secret? An ungodly amount of Cheddar and Gruyere plus a crunchy topping of toasted breadcrumbs (chunks of fluffy white bread soaked in butter creates the decadent crispiness). Do not miss this dish or attempt to alter the recipe. It is perfect, just like its name. Do note that you will end up with a ton of cheesy goodness (a plus, in my book), so if you aren't serving a crowd and do not want tempting leftovers (why??) you may opt to cut the recipe in half. 

Prepping the most delicious Mac and Cheese, Photo: NK

One more Thanksgiving in the books! I hope you've enjoyed our recipe roundup and that your holiday was filled with happiness, family, and wonderful food!

Asian-Inspired Meatless Monday - Fast Veggie Soba + Garlicky Greens

We may be omnivores here at Neurotic Kitchen but we sure talk a lot about Meatless Monday.  I mean it when I say that vegetables are truly among my favorite foods.  Just look at how I feel about the onion! I don't know about you but after a weekend of excess, a meatless meal always seems like a great idea. All the better if it happens to be flavor packed and incredibly easy. Today's Asian-Inspired Meatless Monday includes a fast-as-heck main course of healthy Soba Noodles with raw veggies and nuts, followed by a foolproof side dish of garlicky greens kissed with Asian flavors.  

A Raw Veggie Soba Noodle Dinner that comes together in minutes, Photo: NK

Both courses are also easily customized to your tastes and definitely lend themselves to your imagination. Master the method and the have a blast putting your own spin on things. With dinner ready in far less than a half hour, you'll have plenty of time to think up next time's new and exciting menu additions sans meat! Enjoy… 

Easy & Quick Raw Veggie Soba
Serves 3-4 

Noodle Ingredients:
8 Ounces Soba Noodles
1/3 Cup Slivered Almonds, toasted until golden
4 Scallions, slice 1/4 inch thick, both green and white parts
1 large Carrot, peeled and julienned or sliced into very thin coins then roughly chopped

Sauce Ingredients:
2 teaspoons Ground Ginger (or a Tablespoon fresh Ginger)
Zest of 1 Lime
2 Tablespoons Lime Juice
2 Tablespoons Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
5 Tablespoons Canola or Grapeseed Oil 
1 Tablespoon Soy Sauce (plus extra if desired)

Method:
1. Mix sauce ingredients together in a small bowl and set aside. 
2. Boil water for Soba Noodles. Once boiling, add noodles and cook for 4 minutes (they should remain al dente) before draining. 
3. Return drained noodles to pan and toss in Carrots, and Scallions and then combine everything together with sauce. Plate the Soba Noodles and top with Toasted Almonds. Serve with extra Soy Sauce on the side if desired. 

Next up, a delicious Asian veggie side that works with all types of greens and is ready in minutes. We like Bok Choy so we decide on that, but you could certainly use Chinese Broccoli, Chard, or even Mustard Greens. The sky's the limit and the results of this easy cooking method won't disappoint. Don't skimp on the Garlic either. I promise it's as tasty as it looks. 

Garlicky Boy Choy, Photo: NK

Garlicky Asian Greens 
Adapted from Auria's Malaysian Kitchen
Serves 3-4 as a light side dish

Ingredients:
1 Lb Baby Bok Choy (about 5 heads)
8 Cloves of Garlic, thinly sliced and then lightly chopped
3 Tablespoons Peanut or Canola Oil
3/4 Tablespoon Vietnamese Fish Sauce or Soy Sauce 
1 Tablespoon Rice Vinegar
Crushed Red Pepper to taste, optional

Method:
1. Slice the Baby Bok Choy lengthwise into thin strips. 
In boiling water, blanch the sliced Bok Choy until bright green, about 1 minute or more. Drain greens and set aside. 

2. In a medium saute pan or wok, heat the oil over high heat. Add the Garlic and lower the heat to medium. Stir Garlic constantly and move the pan about until Garlic becomes golden in color, about 2 minutes. Take great care that Garlic doesn't burn and become bitter. 

3. Now add the Fish Sauce, Rice Vinegar, and optional Crushed Red Pepper. Turn Heat off.

4. Plate the Bok Choy and pour the garlic and oil mixture over each portion. Serve warm and enjoy! 

Ingredient Spotlight: Acorn Squash (+ Brown Sugar & Walnuts)

The Beautiful Acorn Squash, Photo: NK

There are a ton of things that rock about fall - like fuzzy flannel shirts, leaf-peeping, and pumpkin flavored everything.  

Of course, cooking with autumn produce ranks high in our house and I can tell that you too love preparing the foods of the season. Our Foolproof Fall Dinner for Six  post is getting tons of traffic! It is a great menu, if we do say so ourselves. 

For more Autumn produce inspiration check out our super healthy recipe for Apple Rutabaga Mash. But today, we're all about the Acorn. Acorn Squash to be exact. If you are looking for the world's  easiest side dish for your next meal, please, look no further. Today's recipe is merely a guideline, as there are endless possibilities for baking acorn squash. Just let your favorite spices be your guide. 

Our version includes the usual brown sugar and butter, but adds a hint of cinnamon and some smokey paprika (my favorite spice of all time), before finishing it all off with a sprinkling of crunchy toasted walnuts. The textural combo of the tender squash and walnuts is just great. Also - I find it especially cool that this dish is self-contained. Slice off a bit of the squash's bottom and you've made yourself a sturdy little bowl filled with fall goodness. Just get out a spoon and start scooping out the sweet, nutty middles. 

This recipe is so easy - just bake the squash, flavor it like so
(or use your own favorite spices), and bake again! Photo: NK 

Before we jump to our recipe, let's first learn a bit about our main ingredient:

"(Acorn Squash) flesh is sweeter than summer squash, with a nut-like flavor. It is shaped like a ribbed acorn, hence its nickname. The growing period is longer than summer squash, giving it plenty of time to soak up the sweetness of the sun. 

Along with the standard green variety, you may also run across orange and white acorn squash varieties. Although available in many areas year-round, prime season for acorn squash is early fall through winter." ~About.com 

OK! Now let's cook what we've learned. 

Baked Acorn Squash + Brown Sugar & Walnuts, Photo: NK

Baked Acorn Squash With Brown Sugar & Toasted Walnuts

Loosely Adapted from Martha Stewart

Serves 2

Ingredients:

1 medium-sized Acorn Squash (about 1.5 pounds)

1/3 cup Toasted Walnuts, roughly chopped

1 heaping Tablespoon Dark Brown Sugar

1 Tablespoon Salted Butter, divided + more for greasing baking sheet

1/4 teaspoon Hot Smoked Spanish Paprika (or regular Paprika)

1/4 teaspoon Cinnamon

Salt 

Pepper

Method:

1. Preheat your oven to 425 and grease a baking sheet with butter.

2. Lightly toast your walnuts in the toaster oven if you've not done so already. They should turn slightly golden.

3. Cut acorn squash in half and carefully scoop out all the seeds. Slice off a small part of each of the squash bottoms so they will sit level on the baking sheet later.

4. Bake, cut side down, until golden, about 20-25 minutes.

5. Turn the squash over and pierce the insides all over with a fork. Rub a half tablespoon of butter on the flesh of each half and place any remainder in the middle. Sprinkle the dark brown sugar evenly over each half, follow with paprika, cinnamon, and then a pinch of salt and pepper.

6. Return squash to the oven to bake for another 25 or more minutes with the cut side up. When they are done, the flesh of the squash should be easily pierced with the tip of a dull knife. Sprinkle walnut pieces over each squash and serve warm! These are best eaten with a spoon. Enjoy!  

Simply Grilled - Honey Sriracha Glazed Shrimp Skewers

Last week's July Fourth holiday was just as it should be - a day of fun in the sun and an excuse to fire up the old all-American grill. Today, I'd like to share the fastest and easiest dish of our spread, super simple Shrimp Skewers that looked beautiful and tasted even better. 

Honey Sriracha Glazed Shrimp Skewers with Grilled and Chopped Scallions, Photo: NK 

Next time you're looking for an easy yet impressive appetizer or the surf to accompany your turf, Honey Sriracha Glazed Shrimp Skewers are a great choice. Make them if you are a Sriracha lover who can handle moderate heat and if you enjoy sweet and spicy flavor profiles like I do. 

First, Some Handy Tips:

1. Soaking the wooden skewers for about a half hour is a good idea before using them on a grill in order to prevent any burning. 

Photo: NK 

2. Martha Stewart, from whom this recipe was adapted, very wisely advises that you use two skewers for each row/serving of Shrimp. Pierce one skewer through just about at the tail, and another through the opposite head end. Doing this allows you to flip the skewers more easily and prevents the Shrimp from curling up. I used these shrimp skewers as an accompaniment to a hamburger, so for us, about four large Shrimp per person was just right. 

3. If you can get your fishmonger to peel and devein the shrimp leaving the tail on, all the better. Cleaning Shrimp is one of my least favorite cooking chores, and frankly, it takes time! Buying pre-cleaned shrimp (preferably wild) or paying a bit extra to have the cleaning done for you is a huge part of making this dish as easy as it should be. 

Scallion Garnish , Chopped and Grilled Whole, Photo: NK

4. For a pretty green edible garnish, we opted to scatter the Shrimp with chopped Scallion and whole Grilled Scallions. To grill, we simply brushed the whole Scallions with oil and dusted them with Salt and Pepper. We let them cook for the duration of the Shrimp's cook time, turning once on the grill until they charred a bit. You could certainly garnish this creatively with other greens such as Cilantro or Parsley, but Scallions fit well with this Asian-inflected dish and I just love the look of them with char marks. 
Let's grill... 

Honey Sriracha Glazed Shrimp
Adapted from Martha Stewart
Serves 6 as an appetizer or accompaniment, 3 as an entree

Ingredients:

Sriracha Honey Glaze, Photo: NK 

24 Large Shrimp, peeled, deveined, with tail left on
1/2 teaspoon Garlic Powder 
2 Tablespoons Sriracha 
1/4 Cup Honey
Salt and Pepper

Vegetable Oil for brushing the Shrimp and the grill
Optional Scallions for chopping and a few whole for grilling 

12 Wooden Skewers, soaked

Method: 
1. Light a charcoal,gas grill, or heat up a grill pan. Soak wooden skewers for 20 min to a half hour

2. Lay peeled and deveined tail-on Shrimp on a work surface. Make a row of 4 Shrimp. Skewer the Shrimp through the tail end just before the tail, and through the opposite end (where the head would be). Repeat until you have 6 skewers of with 4 Shrimp Each. 

Glazed Shrimp, Photo: NK

3. Brush Shrimp all over with Vegetable oil and  Sprinkle Shrimp all over with Garlic Powder, Salt and Pepper. 

4. Prepare the Glaze by Mixing Sriracha with Honey and sprinkling with a healthy dose of Black Pepper. 

5. If using, brush Whole Scallions with Oil and sprinkle lightly with Salt and Pepper. Chop the extra Scallions. 

6. Place Skewers (and whole Scallions, if using) on the hot part of the grill. Grill the Shrimp until they start to become opaque - about 3 minutes. Flip and brush generously with the Sriracha and Honey Glaze. Cook another 3 minutes and serve immediately, scattered with chopped Scallions and Grilled Scallions. 


And there you have it. Enjoy!  

A Few of my Favorite Things - Clam Appetizer + Fluke 2 Ways

Life can be one unpredictable blankety-blank - as we can all attest. For this reason, 

I especially relish those blocks of time when everything just seems to go perfectly.

I encourage you to do the same!  

It's in this very grateful spirit that I give you 

Things that rocked this weekend:

~Beautiful warm weather 

~Getting all our chores done efficiently - just look at that mulch :) 






~Being first in line for the catch of the day -- more on that later

 ~ A few stellar finds at the neighbor's yard sale

~ A long bike ride 

~These Oysters with a Red Horseradish Granita that made for a super lunch...

 ~ And my personal favorite - a luscious mid-afternoon nap. 

Now I know you'll agree that an amazing weekend deserves to be closed out with a wonderful meal, and if you're anything like us, perfectly balmy weather whets your appetite for Seafood.  Getting our hands on a super fresh catch of Local Fluke provided an inspiring jumping off point for a Summery Menu celebrating the fruits of the sea.

Local Fluke Ceviche

Clams with Bacon, Tomatoes & Peppers

Pan Seared Fluke with Lime Butter  

Fluke Ceviche, Photo: NK

Fluke Ceviche

Inspired by Martha Stewart

Serves 2 as a light appetizer 

Ingredients:

6 Ounces of very fresh Fluke Fillet, cut into a medium dice or to the size you prefer

3 Tablespoons Lime Juice

1 heaping Tablespoon chopped Fresh Cilantro

1/4 small Red Onion, cut into a very fine mince

1/4 Jalapeno, seeded and very thinly sliced

2 Tablespoons Olive Oil

1/2 teaspoon Kosher Salt

Method:

1. Combine Fish and Lime Juice in a small bowl. Refrigerate for at least a half hour or up to 2 hours, stirring occasionally.

2. When Fish is opaque, mix in all other ingredients. Stir and serve chilled. Enjoy! 

Next up, we have our crowd pleasing Clam Appetizer, a twist on my Classic Zuppa di Vongole, but do check out our old favorite HERE. 

Clams with Bacon, Blistered Grape Tomatoes & Yellow Peppers, Photo: NK

Clams with Bacon, Grape Tomatoes, & Yellow Peppers

Adapted from Mario Batali's Italian Grill

Serves 2-3 as an Appetizer or 2 as a light Entree

Ingredients: 

18 Small Littleneck Clams, Scrubbed

2 strips of good quality Bacon (we like Coleman or Boar's Head), cut into a small dice

1/2 a Yellow Bell Pepper, de-seeded and chopped into a half-inch dice

About 18 Grape Tomatoes

2 Tablespoons Olive Oil

1 teaspoon Crushed Red Pepper

3 Garlic Cloves, thinly sliced

3/4 Cups Dry White Wine

Slices of Crusty Bread, for dipping in Broth (optional) 

Parsley or Cilantro Garnish (optional)  

Method: 

1. In a large, deep skillet with a lid, heat Oil over low heat for a minute. Add the Grape Tomatoes and allow them to cook for about 4-5 minutes until the skin begins to blister and brown just a bit. Pick out the Tomatoes with tongs and set aside in a bowl. 

2. In the same skillet, over low heat, add the Bacon and cook for about 4 minutes until it is beginning to brown. Now add Bell Pepper, Garlic, and Crushed Red Pepper. Cook, stirring often for another 3 minutes. 

3. Add Wine to the skillet and turn the heat to medium. Bring to a boil. Add the Clams to the skillet and cover. 

4. Allow the Clams to cook, covered, for 5 minutes over medium heat. Open the pot lid and begin to pull out Clams immediately as the open. If you leave them long after they pop open they will become rubbery. It may take another 3-4 minutes for all Clams to open. Discard any that do not. 

5. Portion Clams into each bowl. Top with Broth including bits of Pepper and Bacon. Sprinkle each plate with Grape Tomatoes. Garnish if you choose and serve immediately alongside Crusty Bread and enjoy! 

And for Fluke fans that don't fancy it raw, here's an easy way to prepare this versatile and hearty white fillet.

Pan Seared Fluke with Lime Butter, Photo: NK

Pan Seared Fluke with Lime Butter 

Servings Vary 

Ingredients: 

Fresh Fluke Fillets (one 6-8 ounce portion per person will do)

Olive Oil (about a Tablespoon per pound of Fish) 

Lime Zest - about a 1/2 teaspoon per Fillet

Lime Juice - about 1/2 a Lime per Fillet 

1/2 Tablespoon Unsalted Butter (per Fillet)

Sliced Jalapeno (optional) 

Sliced Red Onion (optional)

Cilantro (optional garnish) 

Kosher Salt

Black Pepper 

Method: 

1. Heat a nonstick skillet with a Tablespoon of Olive Oil Medium high heat. 

Salt and Pepper the Fillets

2. Heat each Fillet on one side until browned and almost cooked through - timing will vary based on Fillet size. Flip Over and sear on the opposite side for another minute or two. When finished, Fish will be opaque and flake easily with a fork.

3. Plate the warm Fillets right away and place a 1/2 Tablespoon of Butter on each. Spread Butter around until it melts. Sprinkle with Lime Zest and squeeze Lime Juice over each portion. Garnish with sliced Jalapeno, Cilantro, and Red Onion.

Enjoy!  

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!