Coney Dogs

dsc_1123RECIPE #282, DAY #481

FOUR STARS

ORIGINAL RECIPE: “Coney Island Chili Dog Sauce” from Foodie61 at Food.com*

TIMING: 30 minutes

DIFFICULTY: Easy

TOOLS: Griddle, sauce pan

COOK TYPE: Stovetop

HEALTH: In its original form, it is loads of red meat and grease, white flour, and not much else. But there are ways to improve it. Or just indulge occasionally.

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EXPERIENCE: One of my favorite things growing up was a Coney Dog. Even better, a Coney Dog with chili cheese fries and a root beer, and then a spin on a roller coaster. A had a stomach–and a metabolism–of steel.

Just how did I come by these tastes? It’s called Michigan.

In Michigan, one of the most common restaurants is referred to as a Coney Island. Although the original may have been named obliquely for the New York Coney Island, it has nothing to do with it. Coney Islands are a uniform amalgamation of chili dogs (and the accompanying diner food), Greek food, and breakfast food. All day. Michiganders are very affectionate about their Coney Islands.

This is a the ubiquitous Coney Dog, and although I never once ate a Coney Dog outside of an actual restaurant (or amusement park) growing up, you have to re-create the experience for yourself here in North Carolina.

NOTES: You can also serve coney dogs using the meat-free chili dog sauce that I posted HERE. It would slim every thing down, especially if you went with soy or turkey dogs and a whole grain bun. You can even make “bakes” (as opposed to fries) (HERE or HERE) alongside.

A Coney Dog is a hot dog (pork or maybe beef) on a fluffy, white bun with yellow mustard and diced onion. If you want, you can do a Coney Dog with Cheese which would add either grated sharp cheddar or a sharp cheddar sauce.

***

  1. In a deep skillet over medium-high heat, brown 1 pound ground beef. As it’s browning, add 1 minced onion. At the end, stir in 2 pressed garlic cloves.
  2. Work in 6 oz can tomato paste for 1 minute. Add 1 cup water, 1 tablespoon granulated sugar, 1 tablespoon yellow mustard, 1 tablespoon chili powder, 2 teaspoons onion flake, 1 teaspoon Worcestershire sauce, 3/4 teaspoon cumin, 1/2 teaspoon celery seed, and 1/4 teaspoon ground black pepper. Reduce heat and simmer for 15 minutes.
  3. Meanwhile, cook 1 package pork or beef hot dogs on a medium-hot griddle or grill, until somewhat browned and plumped up.
  4. Place hot dogs into fluffy, white hot dog buns, and top with the chili, yellow mustard, and diced white onion.

Serve with french fries and root beer, of course. Chili cheese fries would be even better.

*Recipe changed from the original.

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