Saturday, May 28, 2011

Chicago Dogs with Boardwalk Fries

Since it's Memorial Day weekend, my husband asked if we could have hot dogs for dinner.  I'm not certain if you've ever had a Chicago style hot dog, but the toppings really make it unique.  It's crunchy, spicy, sour and gooey because it's garnished with cucumbers, tomatoes, jalapeno peppers, pickles and cheese.  I've always loved the toppings and this meatless dog is really delicious!  To accompany the dogs, I made Ocean City Boardwalk Fries with Old Bay seasoning and apple cider vinegar.  I grew up in Maryland eating these fries and it brings back so many wonderful memories of hanging out on the boardwalk on a warm summer night with a big cone of spicy fries. 


4 whole grain sprouted hot dog buns (I like Alvarado Street Bakery)
4 Yves Meatless Jumbo Hot Dogs
1/2 cup Daiya Cheddar Style Shreds
4 kosher dill pickles, thinly sliced
1/2 English cucumber, diced small
3 Roma tomatoes, seeded and diced small
1 jalapeno pepper, seeded and finely minced
1/2 small onion, diced small
1 tsp canola oil

  • Dice all vegetables and set aside.
  • Heat a frying pan on medium heat, add canola oil and jumbo dogs.
  • Cook for about 4 minutes, turning so that every side is lightly charred.
  • Remove from heat and sprinkle with Daiya Cheese and cover with a lid for about two minutes for cheese to melt.
  • Toast buns and pile on all the ingredients of choice.
Ocean City Boardwalk Fries:

2 pounds russet potatoes, peeled and sliced into 1/4" slices
Old Bay Seasoning
Kosher salt
1 Liter Canola Oil for frying
Apple cider vinegar or ketchup for dipping

  • Peel and slice potatoes into 1/4" slices and place in a large bowl and cover with cool water and let sit for 30 minutes.
  • Drain potatoes and dry really well with paper towels or a dish towel.
  • In a deep dutch oven or stock pot, using a deep frying thermometer and heat canola oil to 275 degrees.
  • Add 1/2 of the fries and cook for five minutes.  Remove fries and place on a sheet tray and repeat with the remaining fries.
  • Remove oil from heat and chill fries in the freezer for about 15 minutes until cold, but not frozen.  
  • Reheat oil to 350 degrees and again fry the fries in batches until golden and crispy.
  • Remove fries from the oil and drain on paper towels.  While fries are still hot, toss with Old Bay seasoning and kosher salt.
  • Serve hot along with apple cider vinegar and ketchup for dipping. 

No comments:

Post a Comment