Classic Chicago Hot Dog

Recipe Ingredients

8		Vienna all-beef hot dogs
2 lbs	908g / 32oz	Idaho potatoes - unpeeled, and
		Straight cut (3" long by 1/2"-thick)
8		Hot dog buns with poppy seeds
1 cup	62g / 2.2oz	Minced onions
1 cup	62g / 2.2oz	Brunoise fresh seeded tomatoes
1 cup	237ml	Yellow mustard
1 cup	237ml	Sweet pickle relish
		Sport peppers - to taste
		Celery salt - to taste

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C44) - from the TV FOOD - NETWORK

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