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A Dog Day Afternoon…

May 23, 2009

Dog Day 1Whenever Jen and I head back to Cleveland for the holidays we inevitably have a layover in Chicago at Midway Airport.  Whenever we are there we go out of our way to find this hot dog stand called Superdawgs, where we always order up a couple of their famous Superdawgs.   These beauties come complete with mustard, relish, white onion, dill pickle spear and sport peppers.  Boy are they good.  This just goes to show that with the right ingredients and combination of complimentary flavors you can make any hot dog into a killer dish.  Sweet mixed with spicy go together like nothing else.  So we are marrying some sweet bread and butter pickle spears with jalapeno peppers.  The dish is served with some of Jen’s homemade French Fries and finished with a spicy brown mustard mayo.  Start with some good quality all beef franks.

For the Hot Dogs

– 4 all beef franks

– 4 buns

– 5 tablespoons vegetable oil

– 2 sweet bread and butter pickle spears, halved lengthwise

– 1/2 a cup of sliced jalapeno peppers (from a jar)

– ketchup & mustard

– kosher salt and cracked black pepper

For the French Fries

– 4 Idaho potatoes, sliced into 1/2″ size sticks

– vegetable oil

– kosher salt and cracked black pepper

For the Spicy Brown Mustard Mayo

– 3/4 cup of mayonnaise

– 1/4 cup of spicy brown mustard

– a few dashes of Tabasco sauce

For the Spicey Brown Mustard Mayo mix together all the ingredients in a bowl.  Set aside in the fridge while you cook the dogs and fries. 

Dog Day friesFor the French Fries, fill a small sauce pan about 1/2 way with vegetable oil.  Heat over medium high heat.  Add your sliced potatoes in batches, it will probably take about 1 and half  potatoes at a time.  You could use a larger pot and cook all at once… but you will need a ton more oil.  Your fries are done when they look golden brown in the oil… about 6 – 8 minutes each batch.  When the fries are cooked move to a cookie sheet and salt and pepper them while there is still some residual oil.  This will help the fries soak up the seasoning.  Move cooked fries to a warming oven to keep warm while we work on the dogs. 

Dog Day closeFor the the hot dogs, heat a very large non-stick skillet over medium high heat.  Add a table spoon of the French Fries vegetable to the hot skillet and start frying up your beef franks.  Roll them around every so often to crisp up evenly.  Push franks to one side of the large skillet and now add about 4 more tablespoons of the vegetable oil.  Time to toast our buns.  Split open your buns and place the cut side down in your vegetable oil, swish them around a bit to coat the underside with the oil.  Toast your buns for about 3 to 4 minutes.  At this point remove your buns and dogs and start assembling your hot dogs.  Place the pickle spear half on each bun and dog, add about 4 jalapeno peppers, ketchup, mustard and sprinkle with a little kosher salt and cracked pepper.  Serve up with the french fries and spicy brown mustard mayo on the side for dipping the fries.  Enjoy.

4 Comments leave one →
  1. windygap96 permalink
    May 23, 2009 5:13 pm

    I know we just had them but when can we have them again? Reading this made me crave them again!!!!

  2. mom2 permalink
    May 24, 2009 4:22 am

    Those sound incredible. How about making them next time I’m in.

  3. Hypnotoad permalink
    May 29, 2009 5:45 pm

    Hell yeah! I had these in Chicago in January. I took public transportation to Milwaukee Ave. This is an amazing treat! These photos are awesome and just put me into a Chicago Dog mood! Great write up!

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