Several regional hot dog styles have achieved national (and some international) status:
The New York Deli Dog (grilled flat on the griddle, topped with sauerkraut and deli mustard),
New York Street Cart Dog (boiled and served with onion sauce and deli mustard-or sauerkraut),
Chicago Red Hot, one of my personal favorites (served on a poppy seed roll and “dragged through the garden“, which means yellow mustard, sweet pickle relish, chopped onion, tomato, pickle spear, sport peppers or any hot peppers, and a dash of celery salt),
The Dodger Dog (from Los Angeles, served a on a steamed foot-long bun with mustard and relish),
Rochester White Hot (A favorite in west New York, it’s neither cured nor smoked, thus its famous off-white color, spicy taste, and smooth texture. This dog is split and griddled, served on a toasted bun, topped with a hot meat chili made from a secret Rochester recipe of chopped onions and any one of a variety of mustards),
Fenway Frank (Boiled and grilled Fenway style, this dog’s served on a New England-style bun and covered with mustard and relish),
Milwaukee Brat(A bratwurst sausage that’s grilled and dipped in “secret stadium sauce“, served on a crusty roll, and topped with sauerkraut and spicy brown mustard),
Cincinnati Cheese Coney (This city’s version of the Coney Island Dog. Its chili topping consists of chili powder, nutmeg, chocolate (!), and cinnamon. Mild cheddar cheese, diced onions, and Ball Park mustard set this off),
Texas Corn Dog (This was invented for the Texas State Fair in 1942, and is now a southern favorite. This dog’s dipped in corn batter and fried crisp. Served with mustard and coleslaw, kids love it!).
There’s no ONE standard way to make baked beans. Like the hot dog, regional styles have developed across the country.
There’s the classic New England style-navy or white beans and molasses.
There’s a Southwestern style made with braised black or pinto beans, combining poblano and jalapeno chilies, sun-dried tomatoes, cumin, and a little brown sugar.
There’s even a version that features duck or foie gras in place of the usual pork fat or bacon (created by Chicago chef Susan Goss).
An Atlantic Portuguese version includes diced linguica, with kidney or navy beans.
So whether you’re chowing down on an old family recipe or a regional favorite, savor the flavor!
For those of you who are Chicago dog fanatics (whether you’re born there or not), visit www.hotdogheaven.com. If you like and enjoy other styles (or in addition to the Chicago classic), go to www.allamericanhotdog.com.