Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Who doesn’t love a Chicago dog? An icon with particular acclaim in the Midwest, we’ve made our own East Coast version using all-beef Brooklyn hot dogs, fermented dill pickles, jalapeño relish and, our most radical change, blistered shishito peppers in lieu of the traditional celery-salted sport pepper. Don’t knock it till you try it!
Prep time: 5 min.
Cook time: 15 min.
- 1 package Brooklyn Hot Dogs (we went all-beef per Chicago tradition!)
- 2 large beefsteak tomatoes
- 1 small yellow onion
- 12 shishito peppers
- ½ tsp. high heat cooking oil
- Flaky sea salt
- Jalapeño relish (try the Backyard Food Company!)
- Dill pickles (Real Pickles Dill Pickles)
- Classic yellow mustard
- 1 package hot dog buns (we used Vermont Bread Company’s potato buns!)
- Optional: poppy seed for garnish
Assemble your toppings. Slice tomatoes in half and then into thick wedges. Dice onion.
Heat oil in a cast iron skillet on medium-high. Add shisitos and cook until blistered, carefully turning on occasion, about 7 – 10 min. Season with salt and set aside.
Hydrotoast your dogs! This is Brooklyn Hot Dogs’ recommended cooking method. Pour ¼ in. water into a large, deep frying pan and place on high. Once simmering, add the dogs. Cook 5-8 minutes, gently rolling the hot dogs. Lower temperature as needed to avoid splitting.
Once the hot dogs are cooked, place each in a bun. Top with the following: two slices of tomato, a dill pickle spear, a tbsp. of diced onion, a tbsp. of jalapeño relish, two blistered shisito peppers, and generous squirt of yellow mustard.
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