Donkey Sauce

GRANDPA'S CLASSIC CONEY SAUCE



Grandpa's Classic Coney Sauce image

My Grandfather owned a drive-in restaurant back in the 1950's. This is his exact recipe for Coney Dogs from back in the day. I make this on special occasions and it is always hit with friends and family. Enjoy.

Recipe From allrecipes.com

Provided by Sean S.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h10m

Yield 12

Number Of Ingredients 10

2 pounds ground beef
½ cup chopped onion
1 ½ cups ketchup
¼ cup white sugar
¼ cup white vinegar
¼ cup prepared yellow mustard
½ teaspoon celery seed
¾ teaspoon Worcestershire sauce
½ teaspoon ground black pepper
¾ teaspoon salt
Calories186.4 calories
Carbohydrate12.8 g
Cholesterol45.9 mg
Fat9.2 g
Fiber0.4 g
Protein13.5 g
SaturatedFat3.5 g
Sodium586.1 mg
Sugar11.4 g

Steps:

  • Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

DONKEY SAUCE



Donkey Sauce image

I have been curious about this sauce after hearing about it all over the net; people seem to love it. I believe the sauce to be Guy Fieri's invention but I'm afraid I altered quite a bit (you can find the original on google). Made this for my daughter as she is on a low carb diet and it was Fantastic on meats. Garlic is very high in carbs (45 carbs in just 1 cup) but servings are so small it doesn't amount to much here - so enjoy!

Recipe From food.com

Provided by Weewah

Categories     Sauces

Time 1h5m

Yield 1 1/4 Cup, 16 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
5 -6 cloves roasted garlic
1 teaspoon mustard powder
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper (I use a peppercorn blend)

Steps:

  • Preheat oven to 375 degrees.
  • Slice the top 1/3 off 5 - 6 cloves of garlic, place sliced side up in a pie pan lined w/ aluminum foil and drizzle them w/ a little olive oil.
  • Bake the cloves, covered, for 45 min, then uncovered for 15 more.
  • Cool the garlic, then squeeze the cloves out of their wrappers into a small mixing bowl.
  • Thoroughly mash the garlic into a paste w/ a fork.
  • Stir in the mayonnaise, mustard, Worcestershire, salt and pepper together until smooth.
  • Let sauce sit in the fridge for a couple hours before using it, to allow flavors to blend.
  • I wouldn't keep this past a week or 10 days.

REAL DEAL WITH CHEESE



Real Deal with Cheese image

Recipe From foodnetwork.com

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 burgers

Number Of Ingredients 23

1/2 cup mayonnaise
2 tablespoons roasted garlic puree
1/2 teaspoon yellow mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Worcestershire sauce
2 1/2 cups half and half
1/4 cup water
1 teaspoon hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
10 ounces processed cheese, cubed, such as Velveeta
5 ounces Cheddar, shredded (see Cook's Note)
5 ounces smoked Gouda, rind peeled and shredded
5 ounces provolone, shredded
1 1/2 pounds ground beef (80/20 blend)
1 tablespoon kosher salt
4 slices yellow Cheddar
1/4 cup melted garlic butter (minced garlic and unsalted butter)
4 brioche burger buns
20 thin slices (round) kosher dill pickle
1/4 cup thick-sliced sweet onion
4 thin slices beefsteak tomato
1 cup finely shredded lettuce

Steps:

  • For the donkey sauce: Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.
  • For the SMC: In a 2-quart saucepan, bring the half-and-half and water to a simmer over medium heat. Maintain medium heat and add the hot sauce and Worcestershire sauce. Using a whisk, mix in the processed cheese 2 ounces at a time until it has fully incorporated.
  • Using the same method of adding the cheese slowly, add in the other cheeses. Continually mix until all the cheese has melted and the sauce is smooth. Once you start mixing in the cheese you must whisk constantly until the cheeses are fully incorporated. Once fully incorporated remove the sauce from the hot saucepan.
  • For the real deal with cheese: Form 4 round burger balls. Sprinkle with salt all over. On a hot griddle, place the burger balls and allow to sear for 45 seconds. Using burger spatulas, smash the burgers to a 1/4-inch thickness. Once the juice comes to the surface, about 1 minute, flip the burgers to a new spot on the griddle.
  • Top each burger with 1 tablespoon of SMC. Cover with 1 slice of Cheddar. Place a dome over the burgers and add water underneath (use a squeeze bottle) to steam and melt the cheese. After about 1 minute remove the dome and remove the burgers from the heat.
  • Spread the melted garlic butter on the cut sides of the buns. Toast both sides of the bun halves until golden brown.
  • To assemble: Spread donkey sauce on the cut sides of the buns, edge to edge (about 6 tablespoons total). On the bottom half of the buns stack in the following order: pickles, onions, burger, then top with tomato, lettuce and place top bun on top. Secure with 6-inch bamboo skewers.

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