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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.
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
*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.