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  • Coney Island Hot Dogs
  • Coney Island Hot Dogs
  • Coney Island Hot Dogs
  • Coney Island Hot Dogs
  • Coney Island Hot Dogs
  • Coney Island Hot Dogs

Coney Island Hot Dogs

Food | September 10, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)
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  • 30 Minutes
  • 8
  • Easy

Plump all-beef hot dogs nestled in warmed buns, covered in a silky chili sauce and topped with onion and mustard – there is nothing quite like CONEY ISLAND HOT DOGS!

I first tried CONEY ISLAND HOT DOGS in DETROIT, MICHIGAN. I was in my teens and had just discovered this incredible city thanks to my dear and treasured friend Cheryl Bouzide (aka Shirley, aka Shirley-whurly-burly!). Cheryl and I were working at her dad’s restaurant and would head over to Detroit between the lunch and dinner shifts. We’d hit Greektown, a few vintage stores, and then one of our favourite restaurants. Hanging out with Cheryl was – and still is – pretty sweet.

I think everyone should plan a trip to DETROIT to witness the remarkable transformation taking place. The city is going through an inspiring renaissance, and in the midst of it all my absolute favourite diner, LAFAYETTE CONEY ISLAND, still stands proud – serving up their famous good eats. They’ve been making their real deal CONEY ISLAND HOT DOGS since the early 1900’s.

For those who can’t make it to Detroit, I thought we’d bring the taste to you. I tracked down the recipe and wanted to share it. Here’s what I learned:

CHILI SAUCE – The recipe will produce a very generous quantity of this delicious sauce. Don’t be shy when you spoon it onto your hot dogs – CONEY ISLANDS are meant to be messy. To keep for future use, you can freeze the sauce for up to three months.

HOT DOGS – We had a big discussion about making a few veggie dogs but decided against it. You have to use all-beef hot dogs when you prepare this. Kosher hot dogs such as Nathan’s Famous are especially delicious.

TOPPERS – A few weeks back, we served these dogs to a group of friends. One guest was adamant about not wanting the chopped onion. I begged him to try the dog as they’re meant to be, and he agreed to try one bite. He ended up eating three hot dogs. The onion and prepared mustard are essential.

Trust me on this, these CONEY ISLAND HOT DOGS are like nothing else you’ve ever tried. Prepare them for a fun-loving – and hungry – crowd that appreciates good food. Everyone will love them!

Looking for something to serve them with? How about our CREAMY COLESLAW? Fabulous!

Deliciously messy, these CONEY ISLAND HOT DOGS are quite simply the best! Ask for one, enjoy a second, and stop counting after three!

Comments

3 Responses to “Coney Island Hot Dogs”

  1. […] idea for this soon-to-been classic burger option is all thanks to one of our most popular posts, CONEY ISLAND HOT DOGS. The end result is like an all-in-one burger-hot dog combination – grilled bologna with spicy […]

  2. […] lemon slice into the iced glasses too. Looking for something to serve with it? How about our CONEY ISLAND HOT DOGS and our WARM POTATO SALAD – sounds like a perfect menu for a warm summer […]

  3. […] Options on what to serve this tasty salad with are limitless. Some of our favourite combinations include our GRILLED PANINI SANDWICHES, PERFECT BURGERS and CONEY ISLAND HOT DOGS. […]

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Ingredients & Amounts

  • CHILI SAUCE:
  • 2 pounds of lean ground beef
  • 6 tablespoons of canola oil
  • 3 cups of chicken stock
  • cups of tomato juice
  • 3 chicken bouillon cubes
  • 2 teaspoons of cumin
  • 2 tablespoons of chili powder
  • 2 teaspoons of turmeric
  • 2 tablespoons of smoked paprika
  • 8 tablespoons of flour
  • HOT DOGS:
  • 12 all-beef hot dogs, steamed
  • 12 hot dog buns, warmed
  • TOPPINGS:
  • 1 white onion, finely chopped
  • prepared mustard

Instructions

  1. Heat the oil in a large skillet on medium-high heat. Add the ground beef and cook, stirring often to break it up into very fine morsels. Once the meat has cooked, reduce heat to medium.
  2. Place chicken stock, tomato juice, bouillon cubes, cumin, chili powder, turmeric, paprika and flour into a blender and pulse until the ingredients are well mixed.
  3. Pour the blended ingredients into the skillet and stir often as it heats and thickens. Once the sauce has thickened, purée four cups of it in the blender. Return the puréed sauce to the skillet, stir, and cover. Reduce the heat to minimum until you assemble the hot dogs.
  4. Prepare the rest of the ingredients: finely chop the white onion, warm the hot dog buns and steam or boil the hot dogs until they plump up.
  5. To assemble, place a cooked hot dog into a warmed bun and spoon a generous helping of the chili sauce across the top. Add a squiggly squeeze of prepared mustard and then a generous sprinkle of chopped onion. Serve immediately.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I couldn’t help but suggest one of my favourite albums from way back when I was a teen –The Art of Tea – Michael Franks. Head to iTunes to download this nostalgic album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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