We try to plan our meals during the week to keep up with our busy schedules — we had homemade spaghetti sauce last night (I adore our Vitamix), and grilled Alaskan King salmon the night before (our well-seasoned Lodge cast iron skillet is my No. 2 favorite cooking utensil next to the Vitamix).
Tonight we’re going to have classic Chicago Dogs. For the Cubs, Game 5 tonight is simple: Score some runs.
As for the Chicago Dog, I ordered them from Vienna Beef in Chicago earlier in the week. The box arrived with the familiar “V” logo stamped on the side. It included a card that read: “Thank You for your purchase from Vienna Beef. Your order was packed by J.N.” — a classic touch.
The box included Vienna Beef dogs, poppy seed buns (S. Rosen’s), a jar of Vienna sport peppers, a jar of bright green relish (of course), a jar of yellow mustard and a jar of celery salt. I had celery salt in the cupboard — for Bloody Mary’s during football weekends — as well as Dijon mustard. But I lacked the bright yellow mustard that goes with a Chicago Dog.
Chicago Dogs also are “dragged through the garden,” so I supplied the tomatoes, onions and pickle spears.
The “ritual” goes like this: Brush outsides of poppy seed buns with butter; bake, split sides down, until warm, about 5 minutes; warm hot dogs in boiling water for 5 minutes; transfer to buns; arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side; squirt mustard over each in a zigzag; top with a dollop of relish; divide onion among hot dog; top each with a sport pepper. Sprinkle with celery salt. No ketchup! (I grill them).
We have enough dogs and fixings left for a Cubs-Dodger series, which is what I’m hoping for. A few years ago, we had Dodger Dogs — also a tradition. You can get the extra-long ones from Taylor’s Market in Sacramento.
“Farmer John introduced the World Famous Dodger Dogs in 1966, this wiener is now served in most stadiums in Southern California,” the hot dog maker reports.
Here’s a video on the ritual of building a Chicago Dog (a variation on the other recipe), and a review of hot dog stands in Chicago.