By Frank E. Vaerewijck, The Firehouse Foodie
Summer: The word alone conjures up images of the beach, vactions, bright sunny days, and cookouts. You can feel the heat, smell the barbecue, and taste the sweet treats of summer on your lips like watermelon; lemonade; and, one of my favorites that’s not so sweet–hot dogs!
What is a hot dog? Also known as a frankfurter (sometimes shortened to frank), dog, or wiener, it is a cooked sausage traditionally grilled or steamed and served in a partially sliced bun.
Hot dogs have their own day. National Hot Dog Day is celebrated by all hot dog enthusiasts on July 19. The age-old question is, is a hot dog a sandwich? Supreme Court Justice Ruth Bader Ginsburg has ruled that by a late night host’s definition of a sandwich, a hot dog is a sandwich. Typical garnishes include mustard, ketchup, onions, mayonnaise, relish, coleslaw, cheese, chili, olives, and sauerkraut. Hot dog variants include the corn dog and and pig in a blanket, but no matter how you like your dog or what you want to call it, it is a staple of so many backyard barbecues.
Hot dog cultural traditions include the Nathan’s Hot Dog Eating Contest held every July 4 on Coney Island in New York City, which was won this year by Joey “Jaws” Chestnut, who huffed down 74 hot dogs and buns in 10 minutes this year. This, his 11th win, beat his own world record set last year of 72 hot dogs and buns. Another tradition is the Oscar Mayer Wienermobile, which is the ultimate summer job, held by interns of the Oscar Mayer marketing department.
Hot dogs, enjoyed in fire stations all over the country, have many variants, but this month’s recipe is one of my all-time favorites, The Chicago Dog. I hope you and your crew try it, love it, and make it a regular in your home and station, and “That’s Bringing the Firehouse Home!”
Makes: 1 Serving
Ingredients
- 1 ALL Beef Hot Dog
- 1 Poppy Seed Bun
- 1 tablespoon yellow mustard
- 1 tablespoon sweet green pickle relish
- 1 tablespoon chopped onion
- 4 tomato wedges
- 1 dill pickle spear
- 2 sport peppers
- 1 dash celery salt
Instructions
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
- Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup! There is a widely shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable, and a number of Chicago hot dog vendors do not offer ketchup as a condiment. ENJOY!
Frank E. Vaerewijck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with Smithfield Volunteer Fire Department (yes, where the bacon comes from, THAT Smithfield). He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters but as the firehouse chefs they truly are.
