• Tailgating Grub - 25

    From Dave Drum@1:18/200 to All on Wed Oct 2 19:47:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicago-Style Hot Dogs
    Categories: Breads, Beef, Vegetables, Chilies
    Yield: 4 servings

    4 tb Unsalted butter
    4 Split poppy seed hot dog
    - buns
    4 All-beef hot dogs;
    - bun-length
    Yellow mustard
    1/4 c Sweet pickle relish
    1 sm White onion; in small dice
    1 sm Tomato; halved, thick sliced
    - lengthwise
    4 Dill pickle spears
    8 Sport peppers
    Celery salt

    In a large skillet over medium, melt 2 tablespoons
    butter. Without splitting them in half completely,
    gently flatten the hot dog buns and place them seam-side
    up in the pan. Move them around to catch all the melted
    butter and cook until very lightly toasted at the edges,
    1 to 3 minutes. Remove the buns and set aside.

    Raise the heat to medium-high and add the remaining 2
    tablespoons butter to the pan. When the butter is
    melted, add the hot dogs and cook, rolling occasionally
    until all sides are browned and looking crispy, 3 to 5
    minutes.

    Place the cooked dogs in the buns and top each with as
    much yellow mustard, relish and onion as you like. On
    one side of each dog, place a couple of tomato slices;
    on the other side, place a single pickle spear. Top with
    as many sport peppers as you can handle. Generously
    season with the celery salt and serve immediately.

    By: Eric Kim

    Yield:4 servings

    RECIPE FROM: https://cooking.nytimes.com

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