How To Make Chicago Hot Dogs | #StayHome With Rachael
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
You're Doing It Wrong: How to Burn + Extinguish Your Candles So …
How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …
How to Make Bifteki (Greek Burger Patties) | Rachael Ray
First Makeover Back in the Studio is for a Deserving Woman Who's…
Rach shows you how to make Chicago-style hot dogs piled high with onion, tomato, pickles + sport peppers.
For these dogs, Rach also likes to use Chicago-style relish, which is electric green, but dill pickle relish is delicious as well.
For the ultimate Memorial Day menu, serve these with Rach's Nacho Dogs, Swiss Cheese Burgers With Horseradish-Ranch Sauce, Big Smack Burgers With Special Sauce, Skillet Barbecue Beans AND John's Boozy Coffee Egg Cream Cocktail.
- Top-split buns
- Poppy seeds
- Beef, pork or plant-based hot dogs
- Celery salt
- Dill or spicy pickle spears
- Yellow or brown mustard
- Relish (preferably Chicago relish)
- Chopped onion
- Sport peppers or other pickled hot peppers
Butter top-split buns and press into a shallow dish of poppy seeds. Toast over medium heat on a hot griddle or in a skillet.
Heat hot dogs in skillet with ⅛ inch of water. Bring water to boil and when dogs are hot, transfer to hot griddle or grill and crisp casings.
Slice tomatoes and cut into half-moons. Season tomatoes with celery salt.
To assemble Chicago Dogs: Poppy toasted rolls, dogs, dill or spicy pickle spears, sliced tomatoes, yellow or brown mustard, relish, chopped onion, and sport peppers or other pickled hot peppers.