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   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 tablespoons   
     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   
     tablespoons 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.   
        
     By: Eric Kim   
        
     Yield:4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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