I made this. I smelled it. I smiled. I tasted it. I wept. And the years disappeared and I could remember standing in that steamed up windowed small joint across from headquarters, ordering “2 coneys and an order of fries” as I had done dozens of times before.
Go figure why Greeks (who own all the Coney joints I think) get things so right with a hotdog. Whether you go to American Coney Island, or Lafayette Coney Island, or Zorba’s Coney Island (my local one), the recipe is fairly the same.
It’s an odd little recipe. I doubt anyone could figure it out. But somebody got hold of it. This is it.
I could swim in this stuff.
If you want a true and authentic Detroit Coney experience, then make this. It’s easy, and you can divide it up into 1/2 or so serving sizes and freeze in plastic bags. Enjoy.
- 3 TBSP canola oil
- 1 lb lean ground beef
- 14 oz chicken stock
- 4 TBSP flour
- 1 TBSP chili powder
- 1 TBSP paprika
- 1 tsp cumin
- 1 tsp turmeric
- 3 cubes chicken bouillon
- 6 oz V-8 juice
- Heat the oil and then cook the ground meat in it, until no longer pink. Use a potato masher to break it up into very fine pieces.
- Dump all the rest of the ingredients in a blender and whirr for a few seconds just to mix.
- Add to the meat and heat until bubbling and thickened.
- Remove 2 c of the mixture and return to the blender and puree.
- Return to the pan.
Serves: 20 or so hotdogs.
Now to properly experience this wonderful sauce, maintain perfect coney dog etiquette:
Place two buns on a plate, opened. Place a hotdog in each. Ladle about 3 tables or so of sauce over each. Grab a handful of raw onion, diced and sprinkle all over. Squiggle a bunch of ball-park mustard over the mess. Grab a fork. Coneys are eaten with a fork, preferably a plastic one, for which you will need a plastic knife to slice off a bite. If you attempt to cut with a plastic fork, you will break it. Trust me. If using actual cutlery, you can cut this fine with a fork. No go forth and eat a real hotdog!