BEST HOT DOGS RECIPE RECIPES

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BEST HOT DOGS RECIPE | MICHAEL CHIARELLO | FOOD NETWORK



Best Hot Dogs Recipe | Michael Chiarello | Food Network image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 3

4 good quality beef hot dogs
Olive oil
Sea salt

Steps:

  • Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water. Serve warm.
  • For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides.

HOW TO MAKE THE BEST CHICAGO-STYLE HOT DOGS RECIPE



How to Make the Best Chicago-Style Hot Dogs Recipe image

Chicago-Style Hot Dogs are topped with tomatoes, relish, onion, pickles, and sport peppers. No ketchup allowed. Head to Delish.com for the recipe.

Provided by Makinze Gore

Categories     dinner party    Sunday lunch    tailgate    meat

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 11

4

hot dog buns

3 tbsp.

melted butter

1 tbsp.

poppy seeds

4

hot dogs

1 tbsp.

yellow mustard

1/4 c.

pickle relish

1/4

white onion, finely chopped

1

tomato, sliced into half moons

4

pickle spears

8

sport peppers

1/2 tsp.

celery salt

Steps:

  • Preheat oven to 350°. Brush outside of hot dog buns with butter and sprinkle poppy seeds on top. Place buns, seam side down, on a baking sheet. Bake until lightly toasted and poppy seeds stick to bun, 10 minutes. In a large pot of boiling water, add hot dogs and boil until warmed through, 5 minutes. Place hot dogs in buns and then top with mustard, onion, relish, tomato slices, pickle spear, sport peppers, and a pinch of celery salt.

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Here's a juicy, delicious and savory meal in a bun! I make these bacon-wrapped hot dogs for picnics, barbecues and tailgate parties, and they always get compliments. To transport, wrap the hot dogs in foil and then in paper. —Peter Halferty, Corpus Christi, Texas
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  • In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling)., Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.
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