JAMIE PURVIANCE’S
CHICAGO DOG
B u n A p p e t i t
T o p p in g hot dogs is an art form in Chicago,
a c ity kn o w n for its fam ous “D aw g” style.
H ere, g rillin g expert Jam ie P u rv ia n ce shares
h is ow n ideas for the beloved m ain stay.
BY JAM IE PURVIANCE I FOOD PHOTOS B LA IN E MOATS
FOOD STYLIN G GREG LUNA
1 3 0
BETTER HOMES AND GARDENS | MARCH 2011 | BHG.COM
f o o d
I
c h i l l a n d g r i l l
Join Jamie in Chicago this
May for
B e tte r H om es
a n d G a rdens
Magazine’s
and Weber’s Chill and
Grill Festival™; turn the
page for details. You can
find more recipes from
Jamie in his latest book:
W e b e r's T im e to Grill-
E a s y o r A d v e n tu r o u s,
It's Y o u r Call
(Oxmoor
House $
24
.
95
).
C h i c a g o - S t y l e
H o t
D o g s
Don’t forget the celery salt— it brings all the flavors
together. The recipe can be doubled or tripled
for big picnics or fam ily gatherings. W rap each
dressed hot dog in foil for a true ballpark feel.
s t a r t t o f in is
20 minutes
2
medium ripe tomatoes
16
pepperoncini peppers (in Chicago, they’re
called “sport” peppers)
Yellow mustard
l/ z
cup finely chopped white onion
Vz
cup sweet pickle relish
Celery salt
8
l/ 4
lb. all-beef hot dogs, grilled;
directions
p a g e 132
8
hot dog buns, preferably poppy seed
1
. Cut each tom ato crosswise into
!4_mch
slices,
then cut each slice in half to make h alf moons.
2
. Prepare rem aining toppings.
3
. Place a grilled hot dog in each bun. Tuck two
tomato slices between each hot dog and bun. Add
two peppers, one on each side o f each hot dog.
Spread a generous amount o f mustard on top and
scatter about one tablespoon each o f chopped onion
and pickle relish over each hot dog, or to taste. Finish
with a generous dash o f celery salt. Makes 8 hot dogs.
e a c h
h o t
d o g
w i t h
t o p p in g s
534
cal,
3 6
g fat,
6 0
mg chol, .
2 , 0 9 7
mg sodium,
3 5
gcarb,
2
g fiber,
1 8
gpro.
■
v;y
'■
t
■ :>::
•
'
>'
:
O n e o f m y e a r l i e s t g r i l l i n g
m e m o r i e s :
I am 10 y ea rs old and sta n d in g
n ext to m y fath er w h ile a bu n ch o f h is fello w
stockb ro kers are lau gh in g to th e p o in t o f tears
abou t th eir b ald sp o ts, b e e r b ellies, and d rop p ed
fly balls at th eir an n u al so ftb all gam e. M y dad
shuffles h ot d ogs arou n d th e g rill w h ile w o o d sy
ch arcoal arom as d rift into th e air o f our suburban
backyard . E veryo n e is sm ilin g, and I th in k
I
w ant to do this e v e iy day f o r the rest o f m y life.
It w a s an u n fo rg etta b le lesson fo r m e abou t
h o w people love to co n n e ct o ve r sim ple food.
W h a t co u ld be sim p ler th an seaso n ed lin k s
o f ju ic y g ro u n d m eat? A n yo n e can g rill h o t
d o gs, and an yon e can p e rso n a lize th em w ith
stu p en d o u s to p p in gs.
S om e p u rists say a h o t d o g sh ou ld have
n o th in g m ore th an a sin gle strip e o f ketchup.
In C h icag o you w ill find a d ifferen t kind
o f p u rist w h o o p p o ses even th e
thought
o f
ketch u p and insists instead on yello w m ustard,
ch op p ed w h ite o n io n s, b rig h t g re en relish , dill
p ickle sp ears, to m ato w e d g e s, sp icy “ sp o rt”
(p ep p ero n cin i) p ep p ers, and a dash o f ce le ry
salt— all on a p o p p y seed bun. It’s th e d o g you
get w h en y o u “ d rag it th ro u gh th e garden,” to
use th e local lingo.
A m erica n s ch erish th e ir h o t d o g p referen ces
as a fu n w ay to e xp ress region al sty le , eth n ic
h erita ge, and sen se o f ad ven tu re. M y a ttitu d e
is: Relax! I f a h o t d o g is d on e y o u r w ay, it’s
all go o d . H ere are som e o f m y favo rite dogs,
in clu d in g a classic C h ica g o ,
right.
WEHKJC
'S
