Chicago Dogs

Chicago Dogs

Serve boiled hot dogs on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.

British Chippie Style Dog with Brown Sauce and Pickled Onions

by Gordon Hamilton

Cook Time

Prep time: 20 min*

Cook time: 5 min*

Ready in: 25 min*

Yields: One serving

*Does not include chip cooking/preparation times

Ingredients

• 1 dog
• 2 tablespoon self-raising/rising flour
• Salt
• 1 sub roll
• Homemade chips to serve
• Pickled onions to serve
• Brown sauce

Instructions

1. The bacon storing plastic dish featured further up this page as a means of storing hot dogs in the fridge is also a great dish for battering hot dogs. Add the flour, a good pinch of salt and very slowly begin adding cold water as you whisk with a fork.
2. When you have a batter the consistency of thick cream, put the dish in to the fridge for the batter to rest for fifteen minutes. (Added too much water? Simply add a little bit more flour)
3. Bring a deep frier or deep pan of oil up to a high heat.
4. Dip the sausage in the batter ensuring it is evenly coated. Allow any excess to briefly drip off before carefully lowering in to the hot oil.
5. Deep fry the hot dog for about five or six minutes until the batter is nicely crisp and golden. Lift to a plate covered with kitchen paper for a minute or so to drain.
6. Sit the battered dog in the opened sub roll, drizzle with brown sauce and served with the chips and pickled onions.

Mixed Peppers and Mushroom Pizza Dog

by Gordon Hamilton

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: Two servings

Ingredients

• 2 hot dogs
• 2 sub rolls
• 2 tablespoons chopped tomatoes in tomato juice
• ¼ teaspoon dried basil
• Salt and pepper
• Small handful mixed sliced bell peppers
• 2 medium closed cup mushrooms, sliced
• 1 tablespoon olive oil
• 3 tablespoons grated cheddar cheese

Instructions

1. Put the tomatoes in to a small saucepan and on to a medium heat. Season with the basil, salt and pepper and stir. Bring to a simmer, reduce the heat and continue to simmer for about five minutes until thick and smooth.
2. Heat the olive oil in a small frying pan and stir fry the mushrooms and peppers for a couple of minutes.
3. Put your overhead grill/broiler on to preheat to high.
4. Lift the hot dogs in to the sub rolls.
5. Divide the tomato sauce between the two subs, followed by the mushroom/pepper mix and the cheese.
6. Carefully lift the dogs on to a grilling tray and grill/broil until the cheese is melted and bubbling.
7. Return to plates to serve.

Peanut Butter, Bacon and Banana Hot Dog - The PBB & B Dog!

by Gordon Hamilton

Cook Time
Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: One serving

• 1 dog
• 3 or 4 slices of bacon (streaky bacon, UK), as required
• 1 sub roll
• 1 tablespoon crunchy peanut butter
• 1 small banana, medium ripeness, peeled and mashed

To Make

1. Wrap the dog in the bacon, secure with cocktail sticks/toothpicks and deep fry in hot oil for about five minutes (see first recipe above). Lift to kitchen paper covered plate to drain before carefully twisting and removing sticks.
2. While the dog is deep frying, cut open the sub roll and spread both sides with peanut butter.
3. Mash the banana in a small bowl with the back of a fork and spread in the centre of the roll.
4. Lift the bacon wrapped dog on to the banana and enjoy.

Spicy Bhuna Hot Dog in Naan Bread

by Gordon Hamilton

• 2 tablespoons vegetable oil
• ½ teaspoon chilli powder
• ½ teaspoon medium curry powder
• ½ teaspoon garam masala
• ½ small white onion, peeled and sliced
• 2 small to medium closed cup mushrooms, sliced
• Salt and pepper
• 8 ounce can chopped tomatoes in tomato juice
• 1 hot dog
• 1 teaspoon freshly chopped coriander/cilantro, plus extra to garnish
• 10 inch naan bread

To Make

Pour the oil in to a large, non-stick frying pan and put on to a medium heat. Add the spices and gently fry the spices off for a couple of minutes to get rid of the harshness. Don't have the heat too high or you will burn the spices and they will become bitter.

Add the onion and mushroom to the spice mix and fry for another minute or so, just until the onions are starting to soften.

Pour in the tomatoes, season with salt and pepper, stir well and bring to a gentle simmer.

Lay the cold dog in the pan and carefully cover with the warm sauce. Simmer as gently as possible for five more minutes.

Heat the naan bread per the instructions on the pack. Don't overheat to make it crispy. It needs to remain pliable so that you can lift the sides up to eat the finished creation.

Lay the naan bread on a serving plate and very carefully lift the hot dog on to the centre with your cooking tongs.

Add the coriander/cilantro to the sauce and stir well, cooking for a further minute only.

Spoon the sauce over the dog, garnish with the remaining herb and to eat, simply lift the sides of the naan just as you would the two halves of a roll.

Sausage Roll Dog with Baked Beans in Tomato Sauce

by Gordon Hamilton

This is unquestionably the most unusual dog idea featured thus far. It is not served in a roll but is instead encased in puff pastry and served on a bed of baked beans in tomato sauce, requiring it be eaten with a knife and fork. Alternatively, you could bake the dog on a skewer and dip it in the beans. (If cooking with a skewer, be sure to soak the skewer in cold water for ten minutes beforehand to prevent it burning and possibly catching fire in the oven)

• 1 dog
• 2 ounces pre-made puff pastry
• 1 egg, beaten in a bowl
• Little bit of vegetable oil for greasing baking tray (do not use butter - it will burn in the oven and burn/blacken the underside of the pastry)
• 8 ounce can baked beans in tomato sauce
• ½ teaspoon dried oregano

To Make

Put your oven on to preheat to 450F/220C.

Roll the puff pastry out on a floured surface to a thickness of about 1/8th of an inch in an approximate square, wide enough to contain the hot dog.

Brush the pastry lightly with beaten egg and sit the cold dog on the pastry near one edge (refer to the pictures above for extra clarity) and trim that the pastry is the width of the dog.

Carefully roll the dog in the pastry, ensuring you get no air bubbles. The egg will help the pastry stick to the dog.

When the dog has rolled a full revolution, go a little bit further to have an overlap of around a ¼ inch. Trim off any excess pastry.

Lightly oil a baking sheet and sit the pastry wrapped dog on it, overlapping pastry piece on the bottom. Press down very gently just to flatten the bottom of the pastry slightly and prevent the dog rolling around in the oven.

Score two or three air vents lightly on top of the pastry and glaze with more beaten egg.

Put the baking tray in to the oven for approximately twenty to twenty-five minutes until the pastry is beautifully risen and golden.

Take the dog from the oven and rest for five minutes on a wire rack.

While the dog is resting, pour the beans in to a saucepan and add the oregano. 

Heat gently, stirring occasionally with a wooden spoon.

Arrange the beans as a bed on a serving plate and sit the sausage roll dog on top.

Hot Dog with Sauteed Cabbage, Onion and Garlic

by Gordon Hamilton

• 1 hot dog
• 1 sub roll
• 2 crisp cabbage leaves, tough central veins removed, shredded
• ½ small white onion, sliced
• 1 clove of garlic, peeled and finely chopped
• Vegetable oil for frying
• Salt and pepper

To Make

Pour about a tablespoon of oil in to a non-stick frying pan and bring to a moderate heat.

Add the cabbage, onion and garlic. Season with salt and pepper.

Stir fry for a few minutes on a medium heat until the cabbage and onion have softened.

Lay the hot dog in the sub roll and spoon on the cabbage and onion mix to serve.

Spicy Bean Chilli Dog

by Gordon Hamilton

• 1 hot dog
• 1 sub roll
• 1 red cherry pepper, seeded and finely chopped
• 1 green chilli pepper, seeded and finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 teaspoon freshly chopped corander/cilantro, plus a little extra to garnish
• Salt and pepper
• Olive oil for frying
• 1 tablespoon canned chopped tomatoes in tomato juice
• 1 tablespoon canned red kidney beans, rinsed

To Make

Pour about a tablespoon of olive oil in to a saucepan and gently heat. Add the chillies and garlic and fry off for a minute or so, stirring with a wooden spoon. Season with salt and pepper.

Pour in the tomatoes and add the kidney beans. Stir well and bring to a simmer for about five minutes - stirring frequently - until a thick sauce is formed.
Stir in most of the coriander at the very last minute, remembering to reserve some to garnish.

Lay the hot dog in the cut open sub roll, carefully spoon on the sauce and garnish with the last of the coriander/cilantro.