Easy Recipes from the Pot Rack – August 2024
Other than my dog Ina, I have three favorite dogs that I absolutely love – to eat. Hot Dogs! Each of these dogs has a unique origin story as well as tried and true toppings. Lets dig in!
The Chicago Dog
Origin: The World’s Fair in 1883 kicked-off a love for the all beef Vienna hotdog. In 1929 when times were tough and a healthy meal was hard to find, hot dog vendors started throwing a “garden” on top of their dogs. It was a dive called Fluky’s that is credited with creating an affordable “sandwich” featuring mustard, relish, onions, dill pickle, hot peppers, lettuce and tomatoes. The cost? A nickel.
Musts: A Chicago dog must be all beef and be boiled to give it that great snap. The bun must be poppyseed and be steamed. And the sweet relish must be a hideous shade of neon green. (achieved by a few drops of blue dye). Hey, it’s Chicago!
No No’s: Absolutely, unequivocally, never, ever, ever put Ketchup on this Dog!
The Coney Island Dog
Origin: The “Coney” is what many now refer to as a chili dog. But if you’re from Brooklyn, you would never utter these words. The 1950’s saw the Coney as an American dinner-time staple all thanks to word-of-mouth.
It was during the early 1900s when immigrants settled in the New York area and many celebrated their freedom with a trip to the beach at Coney Island, Brooklyn. They also enjoyed a hot dog at the very first Nathan’s hot dog stand which opened in 1916. The dog was topped with a delicious meat sauce. That sauce was the creation of Nathan’s wife who swore it contained a “secret” spice. Word spread and folks flocked to try the dog. It was the fans who named the Coney Island Dog based on location alone and a food legend was born.
Musts: All beef hot dogs and all beef meat sauce is the only way to make this dog. The hot dog is boiled and the bun is warmed. Mustard goes on first and then the sauce. The only acceptable additional topping is diced onion. As to the secret spice(s)? Cumin with a dash of cinnamon.
No-No’s: Coney sauce does NOT have beans in it, which is the fundamental difference between Coney sauce and Chili sauce. And puh-lease…. absolutely no cheese!
That’s a Detroit thing. Sayin’.
The Dirty Water Dog
Origin: New York City! It is clear that the name of this dog does not conjure up good thoughts but I assure you, it isn’t what you think.
Original hot dog push carts were first on the scene in the 1860’s. They served beef frankfurters that were soaked in warmed water seasoned with lots of spices and goodness. This water was a tad funky and murky to the eye (thus the name)… and it’s mighty tasty!
Musts: Today these carts only carry two toppings besides mustard and ketchup; sauerkraut and stewed onions. The onions are what seals the delicious deal here… tomatoey with a vague sweetness that is simply wonderful. If you are in NYC, find a Sabrett cart. They have yellow and blue umbrellas. Don’t settle for anything less!
No-No’s: New Yorkers don’t eat ketchup on hot dogs! Save the ketchup for your fries.