MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicago-Style Hot Dogs
 Categories: Breads, Beef, Vegetables, Chilies
      Yield: 4 Servings
 
      4 tb Unsalted butter
      4    Split poppy seed hot dog
           - buns
      4    All-beef hot dogs;
           - bun-length
           Yellow mustard
    1/4 c  Sweet pickle relish
      1 sm White onion; in small dice
      1 sm Tomato; halved, thick sliced
           - lengthwise
      4    Dill pickle spears
      8    Sport peppers
           Celery salt
 
  In a large skillet over medium, melt 2 tb butter. Without splitting
  them in half completely, gently flatten the hot dog buns and place
  them seam-side up in the pan. Move them around to catch all the
  melted butter and cook until very lightly toasted at the edges, 1
  to 3 minutes. Remove the buns and set aside.
  
  Raise the heat to medium-high and add the remaining 2 tb butter to
  the pan. When the butter is melted, add the hot dogs and cook,
  rolling occasionally until all sides are browned and looking
  crispy, 3 to 5 minutes.
  
  Place the cooked dogs in the buns and top each with as much yellow
  mustard, relish, and onion as you like. On one side of each dog,
  place a couple of tomato slices; on the other side, place a single
  pickle spear. Top with as many sport peppers as you can handle.
  Generously season with the celery salt and serve immediately.
  
  Recipe by Eric Kim
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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