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1. In a 6-by-6-inch square piece of cheesecloth, make an herb sachet using the coriander,
Vidalia onion, peppercorns, and bay leaf; add to a small saucepan filled with water, and bring to a boil. Add the hot dog, reduce heat to a simmer, and cook until the hot dog is plump, about 6 minutes.
2. Steam the hot dog bun; place the hot dog in the bun. Begin topping the hot dog with tomatoes, green pepper, diced onion, mustard, and relish; garnish with lettuce, cucumbers, pickles, sport peppers, and sprinkle with celery salt. Serve immediately
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CHICAGO STYLE HOT DOG
·1 Vienna all-beef hot dog
·5 whole coriander seeds
·1/2 Vidalia onion
·5 whole black peppercorns
·1 bay leaf
·1 hot dog bun with poppy seeds
·2 tablespoons plum tomato, seeded and thinly sliced
·2 tablespoons diced green pepper
·2 tablespoons Vidalia onion, finely chopped
·2 tablespoons yellow mustard
·2 tablespoons sweet pickle relish
·1/4 cup shredded iceberg lettuce
·1/4 cup cucumber, peeled and julienned
·Pickle slices
·Sport peppers
·Celery salt
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