Thursday, July 30, 2015

Chicago Dogs w/Cucumber Relish

I've never honestly had a Chicago dog, but when I seen some featured on a magazine cover I knew we had to give them a try. From what I've read they are essentially hot dogs on poppy seed buns, topped with tomato, pickle spears, onion and mustard. A pretty filling hot dog if you ask me.

Now we rarely eat hot dogs, just the small bit that we get in our hog purchase each year. I don't like the way traditional hot dogs taste. But these I genuinely enjoy, they're almost like a beef stick in flavor and even texture. Plus they come from the animal I am purchasing, raised in a way I want and I don't have to worry about tons of additives.

I made a simple cucumber and pepper relish to top these with. It was really delicious! All flavors complimented each other and I was even surprised by how well I loved a loaded dog like this.  I didn't worry about the poppy seed buns to be honest, but you can certainly make your own by brushing buns with egg white and then adding poppy seeds. Toast in the oven for a few minutes and you're ready to go.

Make sure to add these to your menu before summer's end!

Chicago Dogs w/Cucumber Relish

1 cup diced cucumber
1/4 cup diced bell pepper
1 tbsp olive oil
1 tsp mustard seeds
1 tsp ginger
1/2 tsp turmeric
1/4 cup vinegar
1 tsp sugar
1 tbsp fresh dill, chopped
8 hot dogs
sliced tomato
pickle spears

In a small skillet, heat oil over medium heat and add mustard seeds to pan. Let cook until seeds start to pop, about one minute. Add ginger and turmeric, saute for about a minute then add vinegar and sugar. Let simmer for another minute. Add the cucumber and pepper and then remove from heat. Set aside.

Grill hot dogs for about six minutes, turning occasionally.  Remove from grill and place on a platter.

Place a hot dog in each bun and top with tomato slices, a pickle spear, cucumber relish and mustard. Makes enough for 8 hot dogs.

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