Copycat Lafayette Coney Island Sauce Recipes

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COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE



Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit Style image

If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom & pop butcher to grind it for you.

Provided by soveria

Categories     High Protein

Time 4h15m

Yield 1/2 gallon, 20 serving(s)

Number Of Ingredients 16

1 cup beef suet (crisco will do, but not the same, suet is fat around the kidneys) or 1 cup lard (crisco will do, but not the same, suet is fat around the kidneys)
5 lbs hamburger, 70/30 (not lean)
1 lb hot dog, diced (really should be ground cow heart, but dogs will be ok)
24 saltine crackers or 24 soda crackers, crushed into a powder
1/2 cup ketchup
4 cups chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard, plochmans
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
  • In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
  • Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
  • Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
  • When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
  • Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

Nutrition Facts : Calories 445.1, Fat 32, SaturatedFat 13.9, Cholesterol 97.3, Sodium 929.4, Carbohydrate 9.9, Fiber 1.6, Sugar 3.3, Protein 28.7

LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE



Lafayette Coney Island Hot Dog Chili Sauce image

This is a copycat recipe of the well-known rival of American Coney hot dog chili in Detroit, MI. http://mybestcookbook.wordpress.com/2011/12/16/copycat-lafayette-coney-island-sauce/

Provided by commercesd

Categories     Sauces

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

3 tablespoons canola oil
1 lb lean ground beef
14 ounces chicken stock
4 tablespoons flour
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon turmeric
3 chicken bouillon cubes
6 ounces V8 vegetable juice

Steps:

  • Heat oil. Add ground. Cook until no longer pink. Use potato masher to break it up into fine pieces.
  • Put all other ingredients into bowl to mix or use a blender for a few seconds.
  • Add ingredients to meat. Heat until bubbling and thickened.
  • Mash the ingredients to incorporate into a light puree.
  • Serve with inside and out grilled or toasted bun, boiled and grilled natural casing hotdog and chopped raw onion and yellow mustard.

Nutrition Facts : Calories 77.4, Fat 4.8, SaturatedFat 1.2, Cholesterol 15.4, Sodium 210.5, Carbohydrate 2.9, Fiber 0.4, Sugar 0.8, Protein 5.5

COPYCAT LAFAYETTE CONEY ISLAND SAUCE



CopyCat Lafayette Coney Island Sauce image

This is pure nostalgia. This is as close to perfect as it gets. When I worked in Detroit, I ate hundreds of these and there is nothing like it in the world. The Lafayette coney island sauce is unique. When I smelled this, I smiled, when I tasted it, I wept. I would swim in it if it were possible. If you want the Detroit Coney experience, then do make this. It's an odd recipe, but easy and quick. And if you ask for chili fries in Detroit, it will come covered in this sauce. If you like this recipe see others at my website: http://mybestcookbook.wordpress.com

Provided by Sherry Peyton @SherryPeyton

Categories     Other Sauces

Number Of Ingredients 8

1 pound(s) lean ground beef
3 tablespoon(s) canola oil
14 ounce(s) chicken stock
4 tablespoon(s) flour
1 tablespoon(s) each, chili powder and paprika
1 teaspoon(s) each cumin and tumeric
3 - cubes chicken bouillon
6 ounce(s) v-8 juice

Steps:

  • Heat the oil in a large saute pan and brown the meat in it until no longer pink. Use a potato masher to break it up into very small bits.
  • In a blender, add all the rest and whirr up for a couple of seconds. Pour into the cooked meat, and heat until it comes to a soft boil and it thickens up.
  • When done, remove 2 c from the pan and return to blender and puree. Pour back in the pan. You are done. Serve at the table with a ladle.
  • Proper coney eating etiquette: place two buns on a plate, add a hot dog to each. Ladle about 2-3 tbsp of sauce on each. Throw on a handful of raw diced onions and squiggle some ballpark mustard atop. Grab a fork!

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