Classic Chicago Hot Dog

Classic Chicago Hot Dog

Ingredients:
8 Vienna all−beef hot dogs
2 Pound Idaho potatoes; unpeeled and straight cut (3 inches long by 1/2−inch thick)
8 Hot dog buns with poppy seeds
1 Cup Minced onions
1 Cup Brunoise fresh tomatoes; seeded
1 Cup Yellow mustard
1 Cup Sweet pickle relish

Directions:
Sport peppers; to taste
Celery salt; to taste
Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring
to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook
until the hot dogs are plump, about 6 to 8 minutes.
Fry the potatoes until golden brown, about 4 to 6 minutes, stirring
occasionally for even browning. Remove and drain on paper towels. Season
with salt and pepper. Place the hot dogs in the buns. Start topping the hot
dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top
with sport peppers to taste and sprinkle a little celery salt on top. Place
each hot dog in the center of a piece of deli wrap. Place the fries next to
the hot dog. Wrap the dog and the fries up tightly and serve.
Yield: 8 servings
Classic Chicago Hot Dog 136
Classic Lyonnaise Potatoes