Elevated Chicago-Style Hot Dogs: A Gourmet Twist for Your Next Tailgate Party
There’s an undeniable thrill in reimagining a culinary icon, and that’s precisely what we’ve done with these Chicago-style hot dogs. This recipe offers a sophisticated yet incredibly fun twist on a classic, transforming a simple hot dog into a gourmet experience. We’re talking grass-fed 100% beef hot dogs, ensuring a premium base for our elevated toppings: crispy fried onions, tangy cornichons, spicy sport peppers, fresh chopped tomatoes, and robust Dijon mustard, all served on sturdy sub rolls. It’s a delightful reinterpretation of a beloved classic, perfect for those who appreciate gourmet touches without sacrificing the spirit of a true Chicago dog. The inspiration for these ‘Windy City Hot Dogs with a Twist’ came from a fantastic collaboration with Cobblestone Bread Co., aiming to craft the ultimate tailgating or game-day recipe.
Truthfully, this might be one of the most inventive recipes I’ve shared on this blog. The idea of topping hot dogs with homemade crispy fried onions seasoned with celery salt might seem a little ‘out there,’ but believe me, it’s a game-changer. Developing this recipe was an absolute blast, and the results are truly something special. If you’re looking to impress guests at your next gathering or simply elevate your weeknight dinner, these hot dogs are guaranteed to deliver an insanely delicious experience.
Understanding the Classic Chicago Hot Dog Tradition
For anyone who has lived in or visited the vibrant city of Chicago, the Chicago-style hot dog is more than just a meal; it’s a cultural institution. This unique culinary tradition originated during the Great Depression, serving as an affordable and satisfying meal for many. Over the decades, it has evolved into a symbol of the city’s rich and robust food scene, remaining just as strong and cherished today. Indeed, for many Chicagoans, it holds a place of honor that arguably rivals even the famed deep-dish pizza in local devotion.
However, with such a strong tradition comes a very specific set of rules – or rather, sacred guidelines. If there’s one thing I’ve learned since making Chicago my home, it’s that its residents take their food incredibly seriously. And when it comes to their hot dogs, there’s no room for deviation from the time-honored formula.
Traditionally, a true Windy City hot dog starts with an all-beef hot dog, typically steamed, nestled in a poppy seed bun. It then receives a carefully orchestrated array of toppings, each playing a crucial role in creating the signature flavor profile. These key components include: classic yellow mustard, an almost fluorescently bright green sweet pickle relish, freshly chopped white onions, fresh tomato wedges, a dill pickle spear, spicy sport peppers, and a final sprinkle of celery salt.
And now for the most important, and often debated, rule: if you’re wondering where ketchup fits into this picture, then you’re definitely not from Chicago. Ketchup is, under no circumstances, allowed on a Chicago-style hot dog. Period. This isn’t just a preference; it’s a strict culinary law. In fact, attempting to add ketchup in public might just earn you a stern rebuke from a passionate local – and they won’t be kidding!
My Elevated Take: A Gourmet Chicago-Style Hot Dog
While I deeply respect and appreciate tradition, I also believe there’s joy in creative exploration and “coloring outside the lines.” This recipe is my attempt to honor the spirit of my current hometown while infusing it with a modern, gourmet sensibility. It’s a “fancied-up” version of the classic Chicago-style hot dog, designed to elevate both flavor and presentation, making it perfect for special occasions like tailgating parties or game-day gatherings.
So, what exactly defines this gourmet Chicago-style hot dog experience? Let’s dive into the delicious details:
- Spiralized Grilled Hot Dogs: This is a technique that transforms the hot dog itself. By spiralizing the hot dogs before grilling, you create more surface area, allowing them to achieve an incredible crispiness all around. More importantly, these clever crevices become perfect pockets for all those wonderful toppings, ensuring every bite is bursting with flavor. While an outdoor grill is ideal for maximum char and smoky flavor, an indoor grill pan also works beautifully to achieve that desirable crisp exterior. If you’re new to spiralizing hot dogs, there are many helpful videos online (like this one) that demonstrate just how easy and effective this method is.
- Crispy Celery Salt Fried Onions: Moving away from the traditional chopped raw onion, my version features thinly sliced onions, lightly coated in cornstarch, and deep-fried until golden and irresistibly crispy. These aren’t just any fried onions; they’re seasoned immediately after frying with celery salt, adding that quintessential Chicago flavor component in a delightful new texture. This step is a non-negotiable for the ultimate elevated experience!
- Tangy Cornichons: Instead of a standard dill pickle spear or relish, we opt for delicate, thinly sliced cornichons. These tiny, tart French gherkins provide a refined crunch and a sophisticated tang that beautifully complements the richness of the hot dog and other toppings.
- Robust Dijon Mustard: While yellow mustard is classic, a high-quality Dijon mustard offers a more complex, spicier, and slightly more pungent flavor. It’s a subtle but impactful upgrade that elevates the overall taste profile.
- Fresh Diced Vine-Ripened Tomatoes: Rather than tomato wedges, finely diced vine-ripened tomatoes provide bursts of fresh, juicy sweetness in every bite, distributing the tomato flavor more evenly across the hot dog.
- Spicy Sport Peppers: To maintain a vital link to the traditional Chicago hot dog, a couple of spicy sport peppers are essential. These small, pickled peppers pack a significant punch, delivering a satisfying heat that balances the other rich and tangy flavors. Given their spiciness, 1-2 peppers per hot dog is typically sufficient, depending on your heat preference.
- The Missing Relish: My one intentional departure from strict tradition is the omission of the bright green relish. While iconic, its intensely sweet and artificial color isn’t for everyone, including myself. My apologies to my fellow Chicagoans – please don’t hate me for this!
The Perfect Bun and Hosting a Hot Dog Bar
To properly hold all these magnificent, elevated toppings, the choice of bun is critical. We recommend Cobblestone White Sub Rolls, which are significantly sturdier than average hot dog buns. Their robust structure ensures that your gourmet creation stays intact from the first bite to the last, preventing any tragic topping spills. Nobody wants a delicious hot dog collapsing in their hands!
One of the most enjoyable aspects of these Windy City Hot Dogs is their suitability for entertaining. You can prepare all the components – the crispy onions, diced tomatoes, sliced cornichons, and sport peppers – in advance. Then, set them out in individual bowls, creating an interactive and customizable hot dog bar. This allows each guest to assemble their perfect gourmet hot dog, tailoring it precisely to their preferences. It’s an instant fancy hot dog bar, making entertaining effortless and fun!
Whether you’re hosting a spirited tailgate party, a lively game-day viewing, or simply a fun backyard barbecue, these elevated Chicago-style hot dogs are sure to be a showstopper. Prepare for compliments and requests for the recipe – people will undoubtedly go absolutely wild for them!
Windy City Hot Dogs with a Twist
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Ingredients
Celery Salt Fried Onions:
- 1 large sweet onion
- roughly 3 cups canola or vegetable oil for frying
- ½ cup cornstarch
- celery salt for seasoning
Windy City Hot Dogs:
- 6 100% beef hot dogs spiralized (see notes in instructions)
- 1 package of Cobblestone White Sub Rolls or regular hot dog buns
- 2 medium tomatoes cored, seeded, and diced
- cornichons drained and sliced lengthwise
- whole or thinly sliced pickled sport peppers stems removed (1-2 per hot dog; depending on heat preference)
- celery salt crispy onions prepared above
- Dijon mustard
Instructions
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Prepare the Fried Onions: Slice the onion in half lengthwise and then very thinly using a sharp knife or mandolin. Place the sliced onion in a large bowl and cover with cold water. Allow the onions to soak for 10 minutes. In a separate medium bowl, place the cornstarch. Set aside a large plate lined with paper towels. Drain the sliced onions thoroughly and pat completely dry with a clean kitchen towel.
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Heat the oil in a medium heavy-bottomed saucepan until it reaches 365°F (185°C). The oil should fill approximately one-third of the way up the sides of the pot. Use a candy or frying thermometer to ensure accuracy.
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Dredge the sliced onions in the cornstarch, shaking off any excess. Fry the onions in small batches to avoid overcrowding the pot, which can lower the oil temperature and prevent even crisping. Continuously move the onions in the hot oil to ensure they crisp and color uniformly. Once golden brown and crispy, remove them with a spider or slotted spoon and place them on the paper towel-lined plate to drain excess oil. Immediately season the fried onions generously with celery salt and toss to coat. Repeat this process with the remaining onion batches. Set the crispy onions aside with the other hot dog toppings while you prepare the hot dogs.
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Grill the Hot Dogs: Carefully skewer each hot dog lengthwise using wooden or metal skewers. Insert the skewer through the very center of the hot dog. If you miss, simply try again; hot dogs are quite forgiving!
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Using a sharp paring knife, start at one end of the hot dog and slice it at an angle until your knife reaches the central skewer. As you cut, slowly roll the hot dog away from you, creating a spiral pattern, until you reach the other end. (If this technique is new to you, watching a video like this one can be very helpful!) Carefully slide the spiralized hot dogs off the skewers.
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Preheat an outdoor gas grill or an indoor grill pan over medium-high heat. Grill the spiralized hot dogs, turning them frequently, until they are evenly charred and crispy on all sides. The spiral cut allows for fantastic caramelization.
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While the hot dogs are grilling, prepare your buns. If using Cobblestone White Sub Rolls, cut a lengthwise “V” shape out of the top to create a trough for the toppings. If using regular hot dog buns, this step is unnecessary. Lightly toast the buns on the grill or in a toaster oven until warmed and slightly golden.
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Assemble your gourmet hot dogs: Place a grilled, spiralized hot dog into each toasted bun. Arrange the diced tomato on one side of the hot dog, and the sliced cornichons and sport peppers on the other. Pile a generous handful of the celery salt fried onions on top. Finish with a squeeze of Dijon mustard. Serve immediately to enjoy the best texture and flavor!
Calories: 640kcal,
Carbohydrates: 16g,
Protein: 7g,
Fat: 62g,
Saturated Fat: 7g,
Polyunsaturated Fat: 52g,
Trans Fat: 1g,
Cholesterol: 21mg,
Sodium: 508mg,
Fiber: 1g,
Sugar: 3g
Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.