Chicago-Style Hot Dog with Homemade Relish

1. Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. 
2. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.

Homemade Bread and Butter Relish: 

1. Combine the pickles, peppers and sugar in a bowl and mix well. Serve. 

Hand Cut Fries with Celery Salt: 

1. Fill a 6L heavy pot two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 90°C degrees.
2. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

Recipe courtesy Jeff Mauro