New This Month

Chicago Dog

  • Servings: 1


  • 1 Vienna all-beef hot dog
  • 5 whole coriander seeds
  • 1/2 Vidalia onion
  • 5 whole black peppercorns
  • 1 bay leaf
  • 1 hot dog bun with poppy seeds
  • 2 tablespoons plum tomato, seeded and thinly sliced
  • 2 tablespoons diced green pepper
  • 2 tablespoons Vidalia onion, finely chopped
  • 2 tablespoons yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1/4 cup shredded iceberg lettuce
  • 1/4 cup cucumber, peeled and julienned
  • Pickle slices
  • Sport peppers
  • Celery salt


  1. In a 6-by-6-inch square piece of cheesecloth, make an herb sachet using the coriander, Vidalia onion, peppercorns, and bay leaf; add to a small saucepan filled with water, and bring to a boil. Add the hot dog, reduce heat to a simmer, and cook until the hot dog is plump, about 6 minutes.

  2. Steam the hot dog bun; place the hot dog in the bun. Begin topping the hot dog with tomatoes, green pepper, diced onion, mustard, and relish; garnish with lettuce, cucumbers, pickles, sport peppers, and sprinkle with celery salt. Serve immediately.

Reviews Add a comment