Hotdog Recipes

[expatguy]

Im selling "American Style" hotdogs overseas and wanted to have them named after the States and/or cities each having a different style, like a Chicago-Style Hotdog and a Texas-Style Hotdog.

I would appreciate any ideas and recipes from my fellow fringe freepers for other hotdog recipes.

Many Thanks

[JJR RNCH]

I remember living in Chicago (20+ years ago) eating hot dogs on seeded buns with cucumbers. Never ketchup.

[Robert A Cook PE]

Bryan-College Station is left out of that recipe.

[Argh]

Montreal Pool Room steamies - steamed hot dogs, cole slaw, chopped onions , mustard and relish as desired.

[1L]

Be careful when you use the term, grill. What that means at Nathans and other places is a flat stainless range grill that's been seasoned over time. To most folks, it means a gas grill. But hot dogs don't do too well on gas grills, and people wonder why they don't taste better.

I've tried them on cast iron grills and that seems to work pretty well. The more seasoned the better.

[expatguy]

The day is getting closer.

A few more problems I have though. I can't get brown mustard here so I need to get a recipe and try my own.

Cheese Sauce - I also can't find any. Would you happen to have a recipe for a cheese sauce that can stay in a crock pot or something - nachos - dogs?

Relish recipe - for chicago dogs.

So many of the items I can't get over here. In fact almost nothing. I even have to have a butcher friend make the dogs for me.

[expatguy]

Anymore regional hot dog recipes?

I also am looking for sweet relish recipes - brown deli mustard and a cheese sauce recipe I can pour over dogs or tortilla chips and make nachos.

About the only ingredient or condiments I can get here is yellow mustard and ketchup. The rest I have to make from scratch it looks like.

Thanks for all your help!!

[carlo3b]

CHICAGO HOT DOG

• 1) Vienna Beef Hot Dog (Vienna is the original Chicago frank, others can be used if you must :)
• 2) Poppyseed bun
• 3) Yellow Mustard
• 4) Emerald Green Relish
• 5) Fresh Chopped Onions
• 6)  Tomato Wedges
• 7) A Kosher Pickle Spear
• 8) Two Sport Peppers (short narrow green pepper, and somewhat hot so beware :)
• 9) A Dash of Celery Salt
 Heat in water, steam, grill or microwave to around170°F. Place the authentic Vienna Beef Hot Dog in a steamed poppyseed bun. Then pile on the toppings in this order.


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Kansas City dogs sauerkraut and melted Swiss cheese on a sesame seed bun
New York City dogs steamed onions and pale yellow mustard sauce
Coney Island dogs topped with a spicy Chili
Southern Slaw dogs with coleslaw
Corn Dogs placed on a stick, dipped in corn bread batter and deep-fried
Tex-Mex dogs salsa, Monterey Jack cheese and chopped jalapenos
Pigs in a Blanket wrapped in pastry and baked
Baltimore Frizzled split and deep-fried
Cocktail Franks, or Lillies (short for Lilliputians) (from the Jonathan Swift novel Gulliver's Travels), these are about half the size of one's thumb, also commonly called cocktail-size, usually served as an appetizer in a sauce


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*******BONUS******
Chicago Italian Beef Sandwiches
 
• 1/2   teaspoon salt
• 1    teaspoon ground black pepper
• 1    teaspoon dried oregano
• 1    teaspoon dried basil
• 1    teaspoon onion salt
• 5  Beef bouillon cubes dissolved in 3 cups boiling water
• 1    teaspoon dried parsley
• 1    teaspoon garlic powder
• 1    bay leaf
• Red pepper flakes to taste
• 1/2 cup pure olive oil
• 5    lb. rump roast (or utility beef roast, as in bottom round)


1)  In a medium pot over medium to high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
leaf and oil.
2)  Stir well and bring just to a boil.
3)  Place roast in a slow cooker (or roaster, at 275 F), and pour mixture over the roast.
4)  Cover and cook on low setting for 10 to 12 hours or high setting for 4 to 5 hours.
5)  Remove bay leaf and slice the beef paper thin
6) Drain the beef juice, and even add more beef or even chicken broth to extend ( au .. jus,  meaning “with broth” ).. and drench the beef in the au jus and fill the bread..
Add a heaping dollop of Hot Jardiniere peppers.  Serve on warm crusty Italian bread or rolls.
This is easily frozen and wonderful the following day.. ENJOY

[carlo3b]

Sweet Green Relish is commonly call Piccalilli  in Chicago, so here is an authentic Chicago;

HOT DOG PICCALILLI

• 1 quart chopped cabbage
• 1 quart chopped green tomatoes
• 4 sweet green peppers, chopped
• 2 large onions, chopped  ¼ cup salt
• 1½ cups vinegar, 5% acidity
• 1½ cups water
• 2 cups firmly packed brown sugar
• 1 teaspoon each dry mustard, turmeric, (the dry mustard, turmeric, turns the mixture somewhat yellow, sooooo optional)
• 1 teaspoon celery seed

Mix chopped vegetables with salt and let stand overnight. Next morning, line a colander with cheesecloth, pour vegetable mixture into colander, let drain, then bring edges of cheesecloth up over mixture and squeeze until all liquid possible is removed. Boil vinegar, water, sugar, and spices five minutes. Add vegetable mixture. Bring to a boil. Pour into sterilized jars to within a half inch of top. Put on cap. Process in boiling water bath five minutes. Yield: six pints.
Variation of Piccalilli: Use two quarts chopped green tomatoes instead of one quart cabbage and one quart green tomatoes. Also, two green sweet peppers can be substituted for the red peppers, but the relish won't be as pretty.

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NACHO CHEESE SAUCE I have given up trying to replace Velveeta with other cheeses at our own restaurants, however the consistency is just wrong, but you can add a sharp Cheddar for additional flavor.

• 16 ounces Velveeta cheese, cubed
• 16 ounces picante sauce or salsa, or Rotel Tomatoes, (all optional, but adds flavor)
• 1 to 2 tablespoons chopped cilantro, optional

Place cheese cubes and picante sauce in a slow cooker or crockpot. Cover and cook on HIGH, stirring occasionally, until melted and blended, about 2 hours. Stir in cilantro when melted.
Serve right from the slow cooker, with tortilla chips or corn chips.

[carlo3b]

Sweet Deli Mustard

• 2 tablespoons Honey
• 2 cups Dry white wine
• 1 cup Chopped onion
• 2 Cloves garlic, minced
• 4 oz Dry mustard
• 1 tablespoons Vegetable oil
• 2 teaspoons Salt
• 4 dashes Tabasco sauce

  Combine honey, wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, whisking until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. refrigerate for at least 2 days to blend
  

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  Dijon-Style Mustard
   
  • 2 tablespoons brown, white or yellow mustard seed
  • 1/4 cup powdered mustard
  • 1/4 cup dry white wine or water
  • 2 tablespoons white wine vinegar
  • 1 teaspoon coarse salt or to taste

  
  Place mustard seed into a spice/coffee grinder and grind to desired texture. Combine the ground seeds with the powdered mustard; stir in the wine or water and let sit for 10 minutes. Stir in the vinegar and salt and mix well. Place mustard in a clean jar and allow to set at room temperature overnight, then refrigerate for several days to two weeks before using to allow the flavors to ripen.
   
   

[cuz_it_aint_their_money]

This one has been passed down from my grandmother to me. She was originally from Syracuse, New York, so I guess you could call this a Syracuse dog.

Grandma’s Polish Ruben Hot Dog

Slather a toasted hot dog bun with Thousand Island Dressing, add 2 slices Swiss Cheese, a grilled Polish Hot Dog, cover with about 3 ounces of sliced warmed pastrami, top with about ¼ cup sauerkraut.

Of course this can only be served with an ice cold Beer.

[monday]

If you want something original try this. Take a white hot dog bun and butter it. Then spread creamy peanut butter like Peter Pan or Jiff over the butter. The mix should be about 20% butter to 80% PB. Then, instead of a hot dog use a cold dill pickle like a Clausen's. It must be fresh and snap when you bite into it.

It's weird but surprisingly good. My Grandfather makes them. He is from California but I have no idea where the recipe is from.

[expatguy]

Wow bless you Carlos!! Thanks so much!!]

One problem though is that I cannot get Velveeta cheese here and so I am trying to find some substitute and yet something like Velveeta.

Suggestions?

[carlo3b]

In the middle ages I owned a chain of great multiple star, French and Continental Restaurants, however secetly, I also owned a small chain of Tex-Mex places as well that did amazingly well.. I had 10 chefs, and countless cooks try to replace or find a suitable substitute for Velveeta, for saving food cost if for no other.

Also I can't help think I could feel my arteries harden as I ate the stuff. The only close substitute we could develop for Kraft's Velveeta, was a cheap, canned condensed Cheddar soup!!!! When we made our own fabulous cheese soup recipe it stayed too liquidly, and never had a dip-like feature to it..

The canned soup came close, but I couldn't bring myself to use a canned product to replace a phony cheese product.. YUCK, I am glad I retired and let some of you younger guys pick up the cheese ball and run with it.. :)

[Vicki]

I must have some Texan in me. I love hot dogs with mustard, and chili on them. Even the jalapeno! Had one the other night.

[zook]

Detroit's "Coney Island" hotdogs are the best. It's a crisp-skinned grilled dog with Greek chili, plain yellow mustard, and finely diced raw onion. The Coney operators keep the chili recipe secret, but there are a few good approximations on the Web.

[carlo3b]

The 50 year secret is outed! Authentic Coney Island Chili Sauce

• 1/2 cup chopped onion
• 1 tbs.. butter
• 2 lb. ground beef
• 2/3 cup catsup
• 1/2 cup water
• 1/4 cup chopped celery
• 2 tbs. lemon juice
• 1 tbs.. brown sugar
• 1 1/2 tsp.. Worcestershire sauce
• 1 1/2 tsp.. salt
• 1 tsp. white distilled Vinegar
• 1/4 tsp. dry mustard
• 1/2 cup tomato juice
• 3 tsp.. chili powder

Sauté onions in butter until translucent. Cook and drain ground beef. Combine onion and beef. Add the rest of the ingredients to skillet. Cook on simmer, stirring occasionally, for 1 to 2 hours.

[WestCoastGal]

Famous California dogs.

http://www.thestandlink.com/page2.html

http://www.skoobys.com/menu.html

Crispy Cole Slaw


Yield: 8 servings

CRISPY SLAW

4 ounces granulated sugar
3/4 cup seasoned rice vinegar
3 cups mayonnaise
1 tablespoon celery seed
1/4 cup capers
1 1/2 tablespoons garlic, finely chopped
1 head Napa cabbage, shredded
1 head Savoy cabbage, shredded
1 cup carrots, julienne

Assembly
In a non-reactive container, whisk sugar and vinegar until sugar is completely dissolved. Add mayonnaise, celery seed, capers and garlic; whisk until blended. In a large bowl combine cabbages and carrots. Add dressing and lightly toss. Serve within 1 hour while cabbage retains its crisp texture.

[carlo3b]

Homemade Pizza Sauce

• 15 oz tomato sauce
• 1 ts oregano
• 1/2 ts basil 
• 1/2 ts granulated sugar 
• 1/4 ts garlic powder 
• 1/4 ts onion powder 
• 4 ts tomato paste


In a medium bowl, combine tomato sauce, oregano, basil, sugar, garlic powder, onion powder, and tomato paste. Mix until well blended. Spread sauce evenly over a pizza dough or crust as directed in pizza recipe.
NOTES : Yields: 2 cups, appr. 6 servings. This doubles and freezes nicely.

[expatguy]

You don't look that old at all Carlos.

The Velveeta is really causing me a problem. The only other option is trying to import it - which is more trouble unless you bring in like container loads.

If you have any suggestions later or come across any ideas that might serve my purpose, please let me know. And if you guys ever need anything from over here kindly let me know.

It is a real challenge trying to find ingredients over here.

Last year I started growing my own Jalapenos - they turn out a bit smaller in size but much more spicey when grown here.