Today has been a cold, rainy day. Come on people it’s May, why is it 60 degrees?
As I sit cuddling my puppy, my mind drifts to a sunny Chicago afternoon at Wrigley Field. Cubs baseball, a glass of white zin and a Chicago Dog. Yum, Chicago dog…
So what is a Chicago dog? A steamed, all beef Kosher hot dog topped with yellow mustard, white onions, neon green sweet pickle relish, a dill pickle spear, tomato slices, and pickled sport peppers, all wrapped in a poppy seed bun and finished with a dash of celery salt.
My mouth is watering just thinking about it.
Some say it’s the dog that’s been drug through the garden. Personally, I just call it good! But trying to recreate it in Cali is a bit of a challenge. People here have never heard of sport peppers and look at you like you’re crazy when you ask about neon relish.
Never fear…I have a plan! While browsing Whole Foods in Chicago 2008, I picked up an idea book of recipes and I just happened to stumble upon them this weekend. One of the recipes earmarked was a bell pepper slaw. Crunchy bell peppers, Dijon mustard and sweet red onions…perfect! Ok, so maybe the recipe is not perfect, but it’s a great place to start. Note: This slaw has to be made at least 4 hours prior to serving but can be made the night before.
Now for the sport peppers; Mezzetta: of the Napa Valley makes awesome hot chili peppers. Beware, they are hot and all Californian.
In an effort to cut fat, carbs and calories, the all-beef hot dog is changed for a turkey dog (200 cal and 17 g fat to 45 calories and 0 g fat) and the poppy seed bun for a whole wheat one (150 cal for 80 cal).
So here’s what you need:
4 Turkey hot dogs (1 for me, 2 for the hubby, 1 for the puppy)
3 Whole wheat hot dog buns
Bell Pepper Slaw (see recipe below)
Several hot chili peppers
1. Heat oven to 350 degrees.
2. Place hot dogs on a roasting pan or cookie sheet.
3. Heat for 10 minutes. At 5 minutes add the buns directly to the wire oven rack.
4. Time to dress the dog. Put the turkey dog in the bun. Add peppers to the top.
Bell Pepper Slaw
2 green bell peppers
2 red bell peppers
1 red onion
1/3 cup of olive oil
1/3 cup of Dijon mustard (used Grey Poupon)
1/3 cup of apple cider vinegar
1 tbsp. celery salt
½ tsp. ground black pepper
2 packets of Splenda
1. Cut bell peppers and onion into long thin strips.
2. Put peppers and onion into a large bowl.
3. In a medium sauce pan, whisk together olive oil, mustard, vinegar, salt and pepper. Bring to a boil and promptly remove from heat.
4. Let dressing sit for 10 minutes then whisk in Splenda.
5. Pour dressing over pepper and onion mixture, toss to coat.
6. Chill for 4 hours or overnight before serving.