Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.
- Yield: Makes 6
Source: Martha Stewart Living, July 2011
- 6 split hot dog buns
- 3 tablespoons melted unsalted butter
- 1 tablespoon plus 1 teaspoon poppy seeds
- 6 all-beef hot dogs
- 6 dill pickle spears
- 12 tomato wedges
- Yellow mustard
- Sweet relish
- 1 small white onion, finely chopped
- 6 sport peppers or peperoncini
- Celery salt
Brush outsides of buns with butter; sprinkle with poppy seeds.
Bake, split sides down, at 350 degrees until warm, about 5 minutes.
Warm hot dogs in boiling water for 5 minutes; transfer to buns.
Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
Squirt mustard over each in a zigzag; top with a dollop of relish.
Divide onion among hot dogs.
Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.