"Sweep the Garden" is one of the best descriptions we've come across for a Chicago Dog. Piled high with tomatoes, onions and pickles, we are in love with our version of this classic dog. Understandably, we had to bring to spice to the party! We added Garlic Curry to the mustard and our Everything Blend dressed the buns. Hot dog, indeed!
Ingredients for Quick Pickled Banana Peppers:
1/2 cup apple cider vinegar
1/2 cup water
1 Tbl Red Stick Signature Pickling Spice
2 tsp salt
2 Tbl sugar
1 cup banana peppers, sliced
Directions for Quick Pickled Banana Peppers:
Bring the apple cider vinegar and water to a simmer. Add in the pickling blend, salt and sugar. Stir to dissolve. Remove from heat and pour over the banana peppers in a bowl or jar. Let pickle for 30 minutes. Serve with the hotdogs. Store any leftovers in the fridge for up to a week.
Ingredients for the Dogs:
1 Tomato, sliced
1/2 red onion, diced
Old Soul Spicy Dilly Dill Pickles
1/4 cup Mustard
2 tsp Garlic Curry Powder
1 egg
1 Tbl water
Everything Bagel Blend
Garlic Extra Virgin Olive Oil
Directions:
Preheat oven to 400°F. Whisk together egg and water in a small mixing bowl to create egg wash. Brush the buns with egg wash and generously sprinkle on Everything Bagel Blend. Place in oven until golden brown, shiny but still soft.
Meanwhile, blend together mustard and curry powder until well-combined and smooth. Set aside.
In a skillet over medium heat, drizzle in the Garlic Extra Virgin Olive Oil. Brown and blister the hot dogs on all sides until heated through-about 7 minutes. Dress the dogs with tomatoes, diced onion, a pickle spear, quick-pickled banana peppers and a garnish of the curry mustard.
