Summertime and hot dogs go together like cookies and milk. Whether you call them hot dogs, red hots, weiners, franks or frankfurters, they are truly an American institution.

Frankfurter content is regulated by law in the United States. Traditional hot dogs are made of beef, pork, veal, chicken or turkey, with or without skins and may contain up to 30 percent fat and 10 percent added water. Seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper. They are fully cooked but are usually served hot. For vegetarians, there are tofu hot dogs. Size ranges from about two inches (cocktail wieners) up to the famous foot-long hot dogs popular at sporting events, with the most popular being the standard six-inch length usually sold in packages of 10.

Hot dogs are among America's favorite foods. Every year, Americans consume on average 60 hot dogs! Hot dogs are primarily regarded as a fun, summertime food, and most are eaten between Memorial Day and Labor Day.

Although the history of sausage goes back a long way, hot dogs are as American as apple pie. In 1939, Franklin D. Roosevelt and his wife, Eleanor, wanted to introduce something truly American to the visiting King George VI of England. They served the royal guests Nathan's hot dogs at a picnic at their estate in Hyde Park. The press made a great deal about the hot dogs, and the picnic menu made the front page of the New York Times:

Menu for picnic at Hyde Park, Sunday, June 11, 1939

€ Virginia ham

€ Hot dogs (if weather permits)

€ Smoked turkey

€ Cranberry jelly

€ Green salad

€ Rolls

€ Strawberry shortcake

€ Coffee, beer, soft drinks

The King was so pleased with “this delightful hot-dog sandwich” that he asked Mrs. Roosevelt for another one.

The hot dog seems to be the great equalizer, whether you are rich and famous or just a regular guy, everyone loves the hot dog. It was the first fast food and hasn't lost its popularity. Movie actress Marlene Dietrich once said that hot dogs and champagne were her favorite meal. Babe Ruth once ate 12 hot dogs and drank eight bottles of soda between games of a double header. He was reportedly rushed to the hospital after the game with a severe case of indigestion. Al Capone's favorite food was Nathan's Coney Island hot dogs, as was Cary Grant's. Bruce Willis proposed to Demi Moore in front of a hot dog stand. Can't get more romantic than that.

Some interesting trivia about the hot dog is that the average hot dog is consumed in 6.1 bites.

Chicago's O'Hare International Airport sells more than 2 million hot dogs a year.

Baseball fans will enjoy “in the ballpark” of 26.8 million hot dogs at U.S. baseball stadiums this season.

If all hot dogs consumed in major league ballparks were laid end to end, they would stretch from Dodgers Stadium in Los Angeles to Yankee Stadium in New York.

OK, so now that you know everything about the hot dog, it is important to realize that the hot dog itself is only one third of the equation. There is the hot dog of your choice, a great bun, and the item that is the most important, the topping. A great topping will make or break a hot dog. The debate goes on as to whether to use ketchup or mustard. Mustard wins by far. The most popular hot dog topping among adults is mustard (87.6 percent). Among children, it is ketchup.

The possibilities are endless when it comes to toppings. Some include onion, sauerkraut, chili, cheese and relish. Here are a couple of recipes for toppings that can turn your ordinary hot dog into a gourmet treat. Enjoy!

Warm Springs Vidalia Marmalade

Hot Dog Topping

Yields 1 to 1 1/2 cups

2 teaspoons olive oil

1 pound Vidalia onions, sliced very thin

1 teaspoon minced garlic

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1 teaspoon fresh rosemary, finely chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat oil in a large, heavy skillet over medium-high heat. Add onions and saute until lightly brown, (about 8 to 10 minutes). Add garlic and cook for 60 seconds or until garlic is fragrant.

Stir in remaining five ingredients and immediately reduce heat

to low. Cook an additional 5 minutes or until marmalade is thick, stirring occasionally.

Honest Abe's Corn Relish Hot Dog Topping

Yields 1 1/2 cups

2 teaspoons extra-virgin olive oil

1 teaspoon red wine vinegar

1 cup extra-sweet corn kernels, fresh cooked or frozen and thawed

1/2 cup grape or cherry tomatoes, cut into small pieces

1/4 cup finely chopped red onion

1 tablespoon chopped fresh basil leaves

1/8 teaspoon each salt and freshly ground black pepper

Whip oil and vinegar together in a medium bowl. Season with salt and freshly ground black pepper. Stir in corn, tomatoes, onion and basil. Cover and chill. Spoon 2 tablespoons corn

relish atop cooked hot dogs in a heated bun.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net