Chef Lauren's Chicago Dog Poutine

June 14, 2021

Eating your first Chicago dog is a life changing event. In Chicago, it’s almost a rite of passage. The concept is more than delicious, it’s a true legacy.

German immigrants started to populate the nation in the 1840s, introducing the delicious concept of tubed meat. Hot dog stands were an easy and reliable means to make a living, and they really took off around the time of the World’s Columbian Exposition, held in Chicago back in 1893. The poppyseed bun was invented in 1909 by a Polish baker, and the sandwich began to take form. By the end of the century, Jewish immigrants had introduced all-beef hot dogs, which were viewed as cleanly processed and a premium offering. It was the desperation of the Great Depression that transformed the tasty street food to an inexpensive necessity, feeding immigrant workers (and those out of work).

Vendors realized that “dragging it through the garden” would make these beloved beef dogs more filling and nutritious. They branched off from standard pickles and mustard and started adding all sorts of toppings, including hot peppers and even cabbage. It quickly became apparent that pickles, relish, sport peppers, onion, tomato, celery salt and mustard were the best combination. And since the ’20s, it has stuck as our city’s icon.

I love that this sandwich represents the rich cultural history of this incredible city. And I love that eating a Chicago dog gives an experience of savory, sweet, spicy and fresh all at once. So why not upgrade the whole kit and caboodle to a bed of fries covered in cheesy gravy?! Just make sure there is no ketchup in sight when you go to make this recipe...

Chicago Dog Poutine

Serves 4

Ingredients

1/4 cup – kosher dill pickles, chopped

2 Tbsp. – Chicago-style neon relish

3 Tbsp. – white onion, diced

1/4 cup – roma tomato, diced

1/4 tsp. – celery salt

1 tsp. – poppy seeds

2/3 cup – country gravy, prepared

1/3 cup – nacho cheese sauce

6 cups – French fries, prepared

2/3 cup – cheese curds

3 ea. – all-beef hot dogs, spiral cut, grilled, cut into 2” sections

3 Tbsp. – yellow mustard

16 ea. – sport peppers

Directions

In a medium work bowl, mix together pickles, relish, onion, tomato, celery salt and poppy seeds. Hold refrigerated until ready to use.
In a small saucepan, whisk together country gravy and nacho cheese sauce over medium heat. Stir occasionally until mixture is hot.
Pour gravy mixture over fresh, hot French fries. Top with cheese curds.
Place dressed fries under salamander/broiler for 30 seconds, just until the curds start to melt.
Remove from heat and add pickle mixture on top.
Top with pieces of hot dogs.
Drizzle with yellow mustard.
Serve with sport peppers on the side.

Lauren Kuhn
Culinary R&D Manager

< Older Post Newer Post >

Sign up for our newsletter!

SUNDAY MORNING SCONES

28 Feb, 2023

March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.

Chef Austin’s Pumpkin Pie Milk Punch

19 Oct, 2022

October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.

The Great Canadian Snack Game

19 Oct, 2022

October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details: