Elevate Your Game Day: Gourmet Chicago-Style Hot Dogs with a Crispy Twist
Get ready to redefine your hot dog experience! These aren’t just any hot dogs; they’re an exciting, elevated twist on the iconic Chicago classic, featuring succulent spiralized hot dogs piled high with crispy fried onions, tangy cornichons, zesty sport peppers, fresh chopped tomatoes, and a generous dollop of rich Dijon mustard. Perfect for tailgating, game day parties, or any occasion that calls for seriously delicious and unforgettable food!
Prepare to be utterly delighted – and forgive my enthusiasm, but these hot dogs truly warrant it! Having spent some time in the Windy City, I can confidently say that if these aren’t a passport to honorary Chicagoan status, I don’t know what is. And yes, I just put “delighted” and “hot dog” in the same sentence, and I stand by it! This isn’t just about a basic bun and frankfurter; it’s about crafting an extraordinary culinary experience.
My version takes quality seriously, starting with 100% grass-fed hot dogs, ensuring a premium base for all the fantastic flavors we’re about to add. The inspiration for these gourmet Chicago-style hot dogs sparked when I collaborated with Cobblestone Bread Co. to develop a fun, tailgating-inspired recipe. The result? A creation that pushes the boundaries of traditional hot dog toppings, daring to include crispy fried onions seasoned with celery salt – a game-changer that you simply have to try!
Understanding the Beloved Chicago-Style Hot Dog Tradition
For those familiar with Chicago, or anyone who has had the pleasure of visiting, the Chicago-style hot dog is more than just a meal – it’s a culinary institution. This beloved tradition dates back to the Great Depression, when vendors found creative ways to offer a hearty, affordable, and flavorful meal. Today, its popularity remains as strong as ever, a testament to its unique and satisfying profile. Forget deep-dish pizza for a moment; when it comes to iconic Chicago food, the hot dog holds a special, almost sacred place in the hearts of locals. But with such a strong tradition come a few, very specific, rules.
One of the most profound lessons I’ve learned since moving to this vibrant city a few months ago is the unwavering seriousness with which Chicagoans approach their food. They have a deep pride in their culinary heritage, and the Chicago hot dog is a prime example of this.
The Unwritten Rules: Classic Chicago Hot Dog Toppings
A truly traditional Windy City hot dog starts with an all-beef frankfurter, usually steamed or water-bathed, nestled in a poppy seed bun. The beauty, and often the controversy, lies in its specific ensemble of toppings. These typically include:
- Yellow Mustard: A classic, tangy base.
- Chopped White Onions: For a sharp, fresh crunch.
- Bright Green Sweet Pickle Relish: This isn’t just any relish; its vibrant, almost neon green hue is instantly recognizable.
- Dill Pickle Spear: A crisp, briny complement.
- Tomato Wedges: Fresh, juicy slices or wedges of ripe tomato.
- Sport Peppers: Small, fiery pickled peppers that deliver a spicy kick.
- Celery Salt: A final, aromatic flourish sprinkled over the top.
Now, if you’re wondering where ketchup fits into this iconic equation, be warned: you’ve just revealed yourself as an outsider! Before my education in Chicago hot dog etiquette, I, too, made this innocent inquiry. But in Chicago, ketchup on a hot dog is an absolute no-go. It’s not just frowned upon; it’s practically a cardinal sin. Seriously, you might get a stern lecture, or even an amused, disapproving stare, if you dare to ask for it in public. The purists are passionate, and for good reason—they believe the intricate balance of the traditional toppings is perfect as is.
My Elevated Take: Respecting Tradition While Embracing Innovation
You’ve probably already noticed that today’s Windy City Hot Dog recipe veers slightly from the strict traditional path. While I deeply appreciate and respect culinary traditions, I also believe there’s immense joy in creative interpretation and coloring outside the lines. My goal with this recipe was to pay homage to my adopted hometown’s beloved hot dog, but with a refined, “fancied-up” twist that elevates both flavor and texture without losing the spirit of the original.
What Makes These Hot Dogs “Gourmet”?
So, what exactly does a gourmet Chicago-style hot dog entail in my kitchen? It starts with the preparation of the hot dog itself, then extends to carefully chosen and prepared toppings:
1. Spiralized Grilled Hot Dogs
First and foremost, we’re talking about spiralized grilled hot dogs! This isn’t just a gimmick; it’s a technique that has gained traction for a reason – it’s truly glorious. By spiralizing the hot dogs before grilling, you create more surface area. This allows the hot dog to get extra crispy and beautifully charred on all sides, delivering an incredible textural contrast to the juicy interior. Moreover, these spiraled grooves are perfect for capturing and holding all those delicious toppings, ensuring every bite is packed with flavor. I’ve found an indoor grill pan works wonderfully, but if you have an outdoor grill, that would be even better for an authentic smoky flavor. If you’re new to spiralizing hot dogs, don’t worry, it’s simpler than it sounds. This video provides an excellent visual guide to master the technique.
2. Crispy Celery Salt Fried Onions
Moving beyond the raw chopped onions of tradition, my version features exquisitely crispy fried onions seasoned with celery salt. This is a non-negotiable upgrade! The frying process transforms humble onions into golden, crunchy flavor bombs, and the addition of celery salt imbues them with that essential, iconic Chicago flavor profile, but with an unparalleled texture. Trust me, you won’t want to skip this step!
3. Sliced Cornichons
Instead of a traditional dill pickle spear, I opt for delicate, tangy sliced cornichons. These miniature gherkins offer a milder, yet still distinctly tart and briny, counterpoint to the richness of the hot dog and other toppings. Their smaller size also makes them easier to incorporate evenly across the spiralized hot dog.
4. Dijon Mustard
While classic yellow mustard is a staple, for an elevated touch, I swap it out for a robust and sophisticated Dijon mustard. Its slightly spicier, more complex flavor profile adds a gourmet edge that complements the other ingredients beautifully, standing up to the rich hot dog and crispy onions.
5. Chopped Vine-Ripened Tomatoes
Rather than simple tomato wedges, I prefer finely chopped vine-ripened tomatoes. Dicing the tomatoes allows for a more even distribution of their fresh, sweet juiciness across the hot dog, ensuring you get a burst of bright tomato flavor in every bite. It also adds a more elegant appearance to the finished product.
6. Spicy Sport Peppers
To retain a vital element of Chicago tradition and deliver that unmistakable spicy kick, these hot dogs are still generously topped with a few vibrant spicy sport peppers. These tiny, pickled peppers pack a serious punch, so I recommend using just one or two per hot dog, depending on your heat preference. They provide a fantastic counterpoint to the richer flavors and crunchy textures.
7. A Controversial Omission: The Green Relish
You might notice one classic Chicago topping missing: the absurdly bright green relish. And for that, I offer my sincerest apologies to my fellow Chicagoans! While I appreciate its iconic status, I’ve personally found its sweetness and intense color a bit overpowering for my palate. In this elevated version, I chose to let the other fresh, crispy, and tangy flavors shine, creating a different, yet equally compelling, flavor harmony. Please don’t hate me – it’s a personal preference!
The Perfect Foundation: Sturdy Buns
With such an abundance of glorious toppings, choosing the right bun is crucial. You need a bread that can stand up to the challenge! That’s why I strongly recommend using sturdy Cobblestone White Sub Rolls. They are far more robust and substantial than your average hot dog bun, ensuring that all those incredible toppings stay securely in place until the very last bite. There’s nothing worse than a hot dog falling apart before you can properly enjoy it!
Host the Ultimate Hot Dog Bar!
One of the most enjoyable aspects of these gourmet Windy City Hot Dogs is their versatility for entertaining. You can prepare all the components in advance: fry the onions, chop the tomatoes, slice the cornichons, and arrange your sport peppers and Dijon mustard in small bowls. Then, simply grill the spiralized hot dogs and toast the buns just before serving. Set everything out “buffet style,” and allow your guests to customize their own hot dogs. It’s an instant, interactive, and incredibly fun “fancy hot dog bar” that guarantees smiles and satisfaction.
Whether it’s for your next tailgating event, a lively game-day viewing party, or even a casual backyard barbecue, these gourmet Chicago-style hot dogs are sure to be a massive hit. Get ready for rave reviews and watch as people go absolutely wild over this delicious, elevated classic!
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)
- 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 see recipe above
- Dijon mustard
Instructions
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Prepare the Fried Onions: Slice the onion in half lengthwise and slice very thinly using a sharp knife or mandolin. Place the sliced onion in a large bowl and cover in cold water. Allow the onions to soak for 10 minutes. Place the cornstarch in a separate medium bowl. Set aside a large plate lined with paper towels. Drain the sliced onions and place on a large clean kitchen towel and pay completely dry.
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Heat the oil in a medium heavy-bottomed saucepan (you want the oil to fill ⅓ of the way up the sides of the pot) until it reaches 365°F (185°C) – use a candy or frying thermometer to take the temperature.
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Dredge the sliced onions in the cornstarch and shake off any excess cornstarch. Fry the onions in batches, only frying a small handful at a time to avoid over-crowding the pot. Continuously move the onions in the frying oil to ensure that they crisp and color evenly. Remove with a spider or slotted spoon, and place on the paper towel lined plate to soak up any excess oil. Immediately season the fried onions with celery salt and toss. Repeat with each batch. Set the onions aside with the other hot dog toppings, while you cook and prepare the hot dogs.
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Grill the Hot Dogs: Using wooden or metal skewers, skewer the hot dogs evenly (do this slowly, as you want to make sure the skewer goes through the very center of the hot dog—if for whatever reason, you miss, just try again—hot dogs are forgiving!).
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Using a sharp paring knife and starting at one end of the hot dog, slice the hot dog at an angle until you reach the wooden skewer in the center. As you are cutting, slowly roll the hot dog away from you until you reach the other end. [If you have no idea what I’m talking about, watch this video—it helps!]. Repeat with each hot dog. Slide the hot dogs from the skewers—they should be spiralized.
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Heat an outdoor gas grill over medium-high heat. Grill the hot dogs until charred evenly on all sides.
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As your hot dogs are cooking, cut a lengthwise “V” out of the tops of the white sub rolls if using (or skip and use regular hot dog buns). Toast the buns on the grill or in a toaster oven.
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Place the hot dogs in the rolls or buns. Add chopped tomato to one side of the hot dog, and the sliced cornichon and sport peppers on the other. Top with a handful of celery salt fried onions and a nice squeeze of Dijon mustard (technically, if you’re a true Chicagoan, add Dijon mustard first). Serve immediately.
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.