The Original Maxwell Street

We love MA, don’t get me wrong. Next month we will have lived in our house for 7 years and I went to college here as well. MA is our home. However, because neither my husband nor I am from here, occasionally we see things that just crack us up. I’m sure it’s quite similar to someone from out East moving to Chicago and wondering what the deal is with all the hot dog places. Hmmm… what’s the deal with the lack of hot dog places out here? Last week I was in my usual morning spinning class when I noticed the teacher staring out the window and smiling. She motioned for the few of us facing the window to look. That’s how I knew there and then that I was in MA. There were four wild turkeys staring back at us. That’s not a sight that I ever saw growing up outside of Chicago.

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Several newcomers follow the New York grilled dog tradition, but there’s a surge of interest in the Chicago school: a boiled dog on a poppy seed bun, seasoned with mustard and celery salt and piled with chopped onions, tomato chunks, a pickle spear, pickled sport peppers (a variety of small green peppers) and a lurid green pickle relish.

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INGREDIENTS
* 1 all-beef hot dog
* 1 poppyseed hot dog 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
DIRECTIONS
1. 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.
2. 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!

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