Vienna Beef chef prepares an authentic Chicago hot dog

Vienna Beef is a paid sponsor of Sonoran Living

Vienna® Beef Chicago Style Hot Dog

Ingredients
·    1 package of Vienna® Beef Franks
·    1 package hot dog buns with poppy seeds*
·    Vienna® Beef brand Yellow Mustard
·    Vienna® Beef brand Neon Green Relish
·    1 cup yellow onion, small dice
·    16 Tomato wedges (2 per hot dog)
·    8 Kosher dill pickle spears (1 per hot dog)
·    16 sport peppers (2 per hot dog) 
·    Vienna® Beef brand Celery Salt

Procedure
Bring a 2 quart of water to a simmer.
Place hot dogs in the water, and cook 5 -7 minutes or until heated through. 
Remove hot dog and place inside a bun.

*If steaming the buns: Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. Repeat until all buns are steamed. Place hot dog in the steamed bun and garnish in this order:

Per hot dog:
1.    1 tsp Vienna® Beef brand Yellow Mustard
2.    2 TB Vienna® Beef brand Neon Green Relish
3.    1 TB diced yellow onion
4.    2 Tomato wedges 
5.    1 Kosher dill pickle spear
6.    2 sport peppers 
7.    A dash of Vienna® Beef brand Celery Salt

Yield 8 servings

Vienna® Verde Dog
Ingredients
·    1 package of Vienna® Jumbo Beef Franks 
·    8 Bolillo rolls
·    Mole Mayo-recipe below
·    Nopales Crema-recipe below
·    Poblano Jicama slaw-recipe below
·    1 cup Queso Fresco, crumbled

For the Mole Mayo
·    1 cup mayonnaise
·    3 TB Ready to use Mole (Dona Maria or similar brand)
Add ingredients in a bowl and stir to combine. Cover, and set aside in the refrigerator until ready to use.
For the Nopales Crema
·    1 (30 oz) jar or can of Nopales, drained and rinsed
·    1 bunch fresh cilantro, leaves only
·    1 lime, juice only
·    1 ½ cup Mexican style crema or sour cream
In a food processor, combine everything except the crema/sour cream and blend until almost smooth. Add 3/4 cup of the nopales mixture to the crema/ sour cream and stir to combine, Cover, and set aside in the refrigerator until ready to use
For the Roasted Poblano Jicama Slaw
·    2 small or 1 large jicama, peeled, and cut into long thin strips
·    1 Poblano pepper, roasted, seeded and cut into long thin strips
·    1 lime, juice only
·    Salt and pepper to taste
Combine all ingredients in a large bowl and mix thoroughly, season with salt and pepper. Cover,and set aside in the refrigerator until ready to use.

For the Vienna® Verde Dog 
1.    Bring 2 quarts of water to a simmer. Place hot dogs in the water, and cook 5 -7 minutes or until heated through. Remove hot dog and set aside.
2.    Spread 1 tablespoon of the mole mayo on the inside of the bolillo roll. Place hot dog inside the bun and dollop with 2 Tablespoons of the Nopales Crema, top that with some of the Roasted Poblano Jicama Slaw, and finally sprinkle with queso fresco.
3.    Serve immediately, with plenty of napkins.
Yield 8 Servings


Pick up Vienna Beef Hot Dogs in the hot dog section in your local Fry's, Safeway, Albertsons and WalMart
And for more information please visit www.viennabeef.com

Vienna Beef is a paid sponsor of Sonoran Living

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