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Chicago Hot Dog With Fresh Cucumber Relish


Here is a recipe for a delicious way to serve hot dogs (Chicago-style) using garden-fresh ingredients. It uses Yellow Mustard Seed Powder, Celery Seed, Turmeric, Nutmeg, and Dill Weed to give the fresh cucumbers a sweet-spicy flavor. This recipe is quick and easy to make, and makes a perfect topping for the great American hot dog. Adapted from a June 2015 'Cooking Light' recipe.

Ingredients:

1 1/2 tsp canola oil

1 tsp fresh ginger, minced

1/4 tsp Yellow Mustard Seed Powder

1 tsp Celery Seed

1/2 tsp Turmeric Powder

1/4 tsp Nutmeg Powder

1/4 cup rice vinegar

1 Tblspn sugar

1 cup finely chopped fresh cucumber

2 Tblspn diced red bell pepper

1 Tblspn chopped fresh dill (or 1 tsp dried dill weed herb)

8 All-Beef hot dogs

8 Hot Dog Buns *

8 Tomato slices, halved

4 Kosher dill pickle sandwich slices, halved

4 pepperoncini (optional)

1/4 cup finely chopped onion

Mustard

*Note: The classic Chicago Hot Dog is served on poppy seed buns. If you cannot find them, you can make these buns by brushing a hot dog bun with egg whites, sprinkling poppy seeds on them, and then toasting them for about 2 minutes.

Directions: Heat oil in a skillet and add ginger, celery seed, turmeric, nutmeg, and yellow mustard seed powder. Sauté for 1 minute. Add sugar and vinegar and cook for 2 minutes. Stir in cucumber, red bell pepper, and dill. Remove from heat. To assemble the dog, place the grilled hot dog in the bun. Add 2 tomato slices, pickles, and pepperoncini (if desired). Top with the relish, onions, and mustard. Serve immediately.

Clicking on hash tag below will bring you to other recipes that use these herbs and spices...



COCONUT RASPBERRY BARS_ChicagoHotdog
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