Bon Appétit's editor-in-chief Adam Rapoport was in Chicago this weekend where I talked with him about, what else but, hot dogs---the perfect hot dog.
As a kid who grew up eating 7-11 hot dogs during his high school years, Adam readily admits that he never gave hot dogs much thought.
That all changed about 20 years ago when Chicago turned Rapoport's hot dog world upside down after he visited Chicago's Wieners Circle for the first time. At that time, the east coast native thought Heinz ketchup and some yellow mustard was all the dressing his Oscar Mayer wiener needed. (Yes, he used the K word, a Chicago no, no. It wasn't easy but I let it slide since he now knows better).
He told me that Wieners Circle opened his mind to a world of new possibilities and turned him into a fan not only of the Chicago dog but into a hot dog connoisseur of sorts. Over the years, Rapoport has experimented with a wide variety of toppings, buns and dogs finally creating his perfect dog.
I recreated his hot dog recipe last night (pictured above) along with some hand-cut fries. It was excellent. Not quite as comforting and re-assuring as the Classic Chicago dog--but very satisfying.
So here without further ado is Adam Rapoport's recipe for what I have named "The Chicago Dog With an East Coast Accent":
The bun: A top-split, white bread bun either with or without poppy seeds
The dog: Must be char-grilled, all-beef, a "good" brand that has snap
The toppings: Dijon mustard, homemade coleslaw, fresh ripe avocado and a fresh cucumber spear
For other Rapoport recipes including his recipe for homemade coleslaw check out: The Grilling Book by Adam Rapoport, Editor in Chief of Bon Appétit Magazine
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