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Posted by Sherry on April 24, 2008, 3:56 pm, in reply to "Michigan Recipe, courtesy of Bob Graham New York resident and avid cook"
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Posted at 07:24 AM in Coney and Chili Recipes
March 29, 2008
America's Top Dog
Run, don't walk, and pick up a copy of today's Wall Street Journal for Raymon Sokolov's search for the best hot dog in America.
No, it is not from Detroit -- even though Sokolov is.
We are not upset with Sokolov for dissing the hometown dish. We assume he knows it would be unfair to put up his hometown Coneys against other hot dogs. We won't tell you who won. The link is above, but we really suggest you get the paper for the artwork. We have seen a lot of hot dogs in the Wall Street Journal, but the biggest one we have ever seen extends down most of the cover of the Weekend Journal today.
Sokolov gives you a hot dog taxonomy and color photos of imaginative versions from Boston, New York, Los Angeles and Chicago.
No Detroit dogs -- but you can get those at any one of the hundreds of places around Detroit.
Happy reading!
Posted at 11:01 AM in Lore and history | Permalink | Comments (0) | TrackBack (0)
March 28, 2008
Michigan Sauce
The Rutland (Vermont) Herald takes a smack at Michigan in an article extolling its local Village Snack Bar -- and said bistro's hot dogs.
The newspaper says, "Michigan sauce, for those who don't know — like people from Michigan, for instance, where the sauce is more likely known as Coney Island, if at all — is a hamburger-and-onion sauce, sometimes with a tomato base, sometimes with a mild chili-sauce base."
Far from being hurt, though, Michiganders are proud to be memorialized in every bite of such a dog -- and for a few hours afterward.
But, really, onions IN the sauce? We would not call that a Coney Island.
In upstate New York, by the way, a "Michigan" is the Empire State's version of what Detroiters might call a Coney Dog.
6/03
Michigan Sauce for hot dogs
1 lb. ground beef
1 small can tomato sauce
1 can tomato paste
1 tsp. oregano
1 tsp. cayenne
1 tsp. blk pepper
1/2 tsp. salt
1/2 tsp. chili powder or 2 tsp. chili sauce
1 clove garlic, minced
Stir all ingredients together in a large saucepan, breaking up ground beef. Mix until smooth, simmer on low stirring often
until desired consistency is reached. Serve sauce over hot dogs, with mustard and chopped onion for authenticity.
Texas Weiner's Sauce
List of Ingredients
2 Hot Dogs, Ground
A 'Handful' of Hamburger
1 T Water
3 Onions, ground
1 T Catsup
1 t Horseradish
1 T Mustard
1 T Worcestershire
Salt and Pepper, to taste
Flour to thicken
Place hot dogs, hamburger and onion in a pan with water. Add remaining ingredients and cook thoroughly. Thicken with a little flour (1T) if necessary.
Serve over hot dogs on buns.
This is the best I ever had. It isn't your watered down bean dip or Michigan catsup mix most people throw on dogs, but a real savory 'stick to your ribs' sauce.
The recipe is for a large amount, but it freezes well.
5 lbs hamburger.
**NOT the lean stuff! 70/30 or 75/25 is fine for this.**
1 quart onions
**chopped as finely as you can. A food processor makes them perfect.**
Cook this for about 2 hours in a large kettle. Then take a soup ladel and gently push it into the center and carefully remove some of grease. (If you want, leave it all there. It's all good!)
Then add the spices:
4 tbs ground cinnamon
4 tbs paprika
2 tbs ground cloves
1 1/4 tbs ground nutmeg
4 tbs chili powder
About a pint of water
kosher salt and fresh ground pepper to taste
Cook for another 20 minutes or more. Remove some of the (now) red grease from the top, but leave a bit for flavor. ( or leave it all if you want )
The traditional way to serve is to place a grilled dog on a steamed roll, and top with lots of extremely fine chopped onion, mustard, and sauce. Great on cheese burgers and french fries, too.
Hot Dog Sauce
submitted by Marguerite Kuhn of Pennsylvania
THIS ONE IS REMINDS ME OF THE SAUCE AT THE MONROE HOT DOG STAND IN MONROE, MI. 5 PAWS....MR. BONES
4 strips of bacon fried, for the fat
1 medium onion, chopped fine
1 lb. hamburger
2-1/2 oz. chili powder
Brown hamburger and onion in bacon fat. Rinse off with water. Take the hamburger mixture and put into a food processor and grind fine. Put back into saucepan, add the chili powder and enough water to cover, let simmer for 1 hour.
It will get thick and then divide into small freezer bags, enough for eight or ten hot dogs and freeze. When ready to use, thaw add a few drops of water and heat in the microwave. When we make the hot dogs, we add a slice of American cheese, chopped onions, French's yellow mustard and then the sauce and you have a great chili dog.
I always double or triple this recipe, so I have enough whenever I need the hot dog sauce, because it freezes really well.
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