How about some Clown Meat?
Hot dogs aren’t as funny, but they sure can be good.
If you are wanting some hot dogs for dinner, but rain makes grilling difficult, then try out this tasty preparation. The combo of toppings, especially the celery salt and pepperoncini made these franks especially good. I liked the poppy seeds on the rolls, too.
6 split hot dog buns
3 tablespoons melted unsalted butter
1 tablespoon plus 1 teaspoon poppy seeds
6 all-beef hot dogs
6 dill pickle spears
12 tomato wedges
1 small white onion, finely chopped
6 sport peppers or peperoncini
1. Brush outsides of buns with butter; sprinkle with poppy seeds.
2. Bake, split sides down, at 350℉ until warm, about 5 minutes.
3. Warm hot dogs in boiling water for 5 minutes; transfer to buns.
4. Arrange a dill pickle spear on 1 side of each hot dog and 2 tomato wedges on the other side. Squirt yellow mustard over each in a zigzag; top with a dollop of sweet relish. Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.
Recipe from Martha Stewart Living Magazine
How about some Cloud Nothings to start off the week? Something loud and shouty will work just fine.
Cloud Nothings-No Future/No Past
Check out Cloud Nothings on the band’s Website, where you can also buy the music and learn of upcoming worldwide tour dates.
I’m a displaced Chicago boy living in Seattle. I haven’t been back to my city in two years, but I’ll be there on Saturday. The culinary options there are incredible, but my first stop will be for a Chicago-style dog. These photos have me salivating. There are couple of elements that make the Chicago dog special, but celery salt tops the list.
That addition of celery salt is genius! Next time I am in Chicago, I will be getting the real deal for sure.
Seattle is a pretty good spot to be displaced to! I visited there for the first time last summer. Loved it.
And you know, you can NEVER put ketchup on a Chicago hot dog…..it’s considered sacrilegious!