/05

Authentic Chicago Hot Dog

Source: Deborah Loeser Small, Lake Magazine

In the 1960s my brother worked at a suburban Chicago hot dog shack called Corner Hut. It was an institution. Owner Jerry Lukus was particular about his toppings; he even picked his own tomatoes from plants he grew on site. Here is how Corner Hut hot dogs were made.

Vienna beef hot dog (David Berg also okay)
Yellow mustard
Sweet green relish
Chopped white onion
Two to three thin half-slices of tomato
Celery salt
One vertical slice of mild ("half sour") dill pickle
Marinated hot peppers

Steamed poppy seed bun

Optional toppings: sauerkraut, chopped iceberg lettuce, or ketchup. (In Chicago, you have to ask for ketchup on your hot dog.)

Warm frank in very hot water. Remove from water and place in warm, steamed bun. Add garnishes in the order listed above. Serve immediately, preferably with fresh (not pre-frozen) hot fries and Coke on ice.

Yield: One hot dog with "everything"