Not All Hot Dogs Are Equal

Chef Flay Shares Favorite Regional Recipes

(CBS) 
Chicago Red Hot
Serves: 4-8

8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
yellow mustard
sweet pickle relish
chopped white onion
diced fresh tomato
8 pickle spears
hot peppers
celery salt

Method:
Place cooked hot dogs on buns and top with the remaining ingredients.

Georgia Slaw Dog
8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
White Slaw (recipe below)

Mustard or Ketchup, optional

Method:
Place cooked hot dogs on buns and top with lots of slaw.

White Slaw
1 head of cabbage, cored, chopped in food processor
1/4 to 1/3 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground pepper
2 tablespoons apple-cider vinegar
1/2 to 3/4 cup mayonnaise

Method:
Mix all together in a large bowl, starting with 1/4 cup sugar and 1/2 cup mayonnaise. Ingredient amounts may vary slightly depending on the size of the head of cabbage. Do not use too much mayo or the slaw will become too juicy.

Dodger Dog
8 foot-long pork hot dogs, boiled or grilled
8 foot-long hot dog buns, steamed
Ballpark mustard
Sweet Pickle Relish

Method:
Place cooked hot dogs in buns and top with mustard and relish.

The biggest hot dog day of the year is the Fourth of July, when a reported 155 million of the franks will be eaten. On an average, one person alone devours 60 hot dogs per year. The United States Chamber of Commerce officially designated July as National Hot Dog Month in 1957, and the tradition has been going strong ever since.

And of course, on every Independence Day since 1916, at its original Coney Island hot dog stand, Nathan's Famous Fourth of July Hot Dog Eating Contest has celebrated this iconic American food.