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Coney Island Hot Dog Sauce (7) Collection
Coney Island Hot Dog Sauce
Coney Island Hot Dog Sauce Coney Island Hot Dog Traditional Coney Island Hot Dog Coney Island Hot Dog Sauce Coney Island Hot Dog Sauce Coney Island Hot Dog Sauce Coney Island Hot Dog Sauce 1 pound ground beef 1/2 cup water 1/2 cup chopped onion 1/4 teaspoon minced garlic 15 ounces tomato sauce 1 teaspoon chili powder 1 teaspoon Accent 1 teaspoon salt Brown ground beef, breaking with fork until fine. Drain if greasy. Add all other ingredients to beef and simmer in crock-pot 6 to 8 hours. Stir often. Coney Island Hot Dog Sauce 2 Tbsp. oil or shortening 1/2 lb. ground meat 1 onion, finely chopped (we used a medium-sized onion, about 3/4 cup chopped) 1 6 oz. can tomato paste 1 1/2 Cup. water 3 Tbsp. vinegar 1/4 C. sweet relish 1 tsp. salt 1 tsp. chili powder 1 or 2 tsp. prepared mustard 1/8 tsp. pepper Dash cayenne pepper Heat oil in saucepan. Brown meat and onion together, breaking meat up in fine pieces. Stir in tomato paste, water, vinegar, relish and salt. Simmer for 25 minutes. Blend in chili powder, mustard and peppers. Simmer for 5 minutes more. Makes 1 1/2 cups to 2 cups of sauce -- enough for about 12 hot dogs. Coney Island Hot Dog This recipe was taken from the New York Cook Book. By Golden West Publisher. 1 tbst. butter 1 1/2 lbs. uncooked lean ground beef 2 med. onions, chopped 1 tbst. prepared yellow mustard 1 can (6 oz.) tomato sauce 1 clove garlic, crushed 6 oz. water 2 tbst. chili powder salt and pepper to taste 4 or 5 hot dogs, ground hot dogs hot dogs buns yellow mustard white or spanish onions tabasco, if desired Place all sauce ingredients (except ground hot dogs) in a saucepan and simmer until thick. Add ground hot dogs to sauce; cook 15 minutes longer. Place whole hot dogs on buns, place a stripe of mustard along one side. Spread a spoonful of onions on top of the mustard. Spread a spoonful of chili sauce down the opposite side of hot dog. Add Tabasco and then push everything down so you can close the bun Yum-Yum Here is some info I found on the net, that you may be interested in reading..hopefully your taste buds will let you know which recipe is the one you want..... With the combination of flavors from the chili sauce, the onions and the mustard, the Coney Island hot dog is again a handy and tasty finger food. Hot dog buns - small buns but fresh. They have to be soft enough to let you push the onions and chili into the side of the bun without the bun splitting. Chopped onions - white or Spanish onions are best. They need to be sharp in taste so the sweeter Vidalia type onions are usually not the best choice. Yellow mustard. Plain old yellow mustard is best for Coney Island hot dogs. They sort of evolved together. You could use a designer mustard but it wont be as good as if you had used good ol' French's Mustard. Chili sauce - serveral recipes for "authentic" Coney Island chili sauce, as well as some others, are included below. Hot pepper sauce - Suggest Pat's Special Blend Hot Sauce but Tabasco will do nicely. Traditional Coney Island Hot Dog Grill hot dogs, warm buns. Place hot dog in bun. Place stripe of mustard along side hot dog. Place spoonful of onions along side of hot dog on same side as mustard. Place spoonful of chili sauce along opposite side of hot dog. Use finger to push onions and chili down along side of hot dog and into the side of the bun until you can close-up the bun. Add hot sauce if desired. It is rready to eat. The secret here is proportions. It will take a bit of experimentation to get it right but that's okay. You get to eat the test results. It is a balance of the mustard, onions, chili sauce and the hot dog. No single ingredient should predominate - it is the blend that makes the distinctive flavor of the Coney Island hot dog. I talked for a bit with the owner of the Coney Island stand. He didn't give much to help me figure out the recipe for his chili sauce - and that is the one ingredient that makes the Coney Island hot dog unique. Did a few taste tests and then a few more several days later. Started to get a feel for what was in it. Also did some research on the internet and found several recipes, all "authentic," and all different. Some very different. Pick one you like and give it a try. Enjoy a real, "authentic" Coney Island hot dog. Coney Island Hot Dog Sauce (Joyce S. - Recipes Online) 1 1/2 pounds lean ground beef 2 medium onions, chopped 1 clove garlic, crushed 1 tablespoon prepared regular mustard 1 6-ounce can tomato sauce 6 ounces water 2 tablespoons chili powder Salt and pepper to taste 4 or 5 wieners Combine everything except wieners and simmer until thick. Do not brown ground beef first. Grind the wieners and add to sauce. Cook 15 minutes longer. Now, some chefs, if the sauce is too thin, added a few crumbled soda crackers to the sauce. Put over hot dogs in a bun. Coney Island Hot Dog Sauce (Charlotte Lewis - Recipes Online) 6 ounces tomato paste 1 1/2 cups water 1/4 cup pickle relish 1 tablespoon instant minced onion 1 tablespoon mustard 3 teaspoons chili powder 1 teaspoon sugar In a medium saucepan, cook meat, crumbling with a fork, until it loses its red color. Add remaining ingredients and simmer for about 30 minutes. Serve over hot dogs in buns. I have experimented with several chili sauce recipes. Some of them similar to the above recipes. I keep the cooked sauce in a jar in the fridge so that I can grab a quickie Coney Island dof whenever the urge strikes. The above recipes seem to treat the Coney Island as a mundane chili dog. They seem to neglect the traditional garnishes - the raw chopped onions and the mustard. After looking at the recipes that I found on the internet and remembering the taste tests of the real Coney Island hot dogs, I came up with the following recipe that does a nice job of minicing the "secret" Coney Island sauce. I hope that you like it. Coney Island Hot Dog Sauce 3 Ingredients (Larry Andersen) 1 large white onion diced fine 1/4 cup barbecue sauce (I use Bull's Eye Original Western) 1/4 cup tomato sauce 2 tablespoons chili powder 1/2 teaspoon cumin 1/2 teaspoon ground black pepper 1/2 clove garlic, minced fine In frying pan, brown meat until no longer red. Break up into very small pieces. Skim off most of the fat. Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer while stirring. May add a little water if sauce too thick when cooking but the finished sauce should be almost dry. Taste sauce. Chili pungemncy should be present but not too hot. The finished sauce need to have a bit of a bite but mostly flavor to meld with the mustard, onions and grilled hot dog. Sauce will keep for a week in a covered container in the refrigerator. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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