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2004

TODAY's CASES:

Detroit Area Coneys

----- Original Message ----- 
From: chuck
To: phaedrus
Sent: Monday, December 01, 2003 3:40 PM
Subject: Detroit area Coney Islands

> Phaedrus -- I'm looking for Coney Island chili recipes. National, Leo's,
> and Athens are of the most interest. Most of the other places use a
> variation of  the same theme. I need to know if they are low carb. There
> are no visible beans, but I don't know about flour, starch, sugar, etc.
>
> Chuck 

Hello Chuck,

I cannot find any coney sauce recipes from National or Leo's or Athens. The second recipe below claims to be a clone of Lafayette Coneys. The first recipe below is probably better. It's supposed to be the original Detroit Greek Coney Island Sauce recipe. I don't have a way to calculate the carbs in these recipes, but just looking at the ingredients, I'd say Dr. Atkins would approve.

Phaed

More Coney Recipes

Original Greek Coney Sauce

1 pound Ground beef
1 cup lard
1 medium Onion(s), diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1/2 teaspoon Oregano, dried

Preparation:
To get the right consistency, cover the meat with water and soak, in the
fridge, for about 30 minutes. Then take a fork and break up any remaining
chunks. Drain the water and go on to browning. You will have some water
while browning but it will slowly steam off.
Brown beef, onion and shortening.
Add remaining ingredients.
Simmer for 2 hours. You may have to add some water.
This freezes well.
---------------------------------------------
Lafayette Coney Island Sauce

In a deep skillet, brown 1 lb. ground round in just enough oil to cover
bottom of pan. Stir and crumble til no longer pink. Mash with fork to
consistency of rice and keep on low heat. Meanwhile you put into a blender:
14 oz. clear chicken broth, 4 T. flour, 1 T. chili powder, 1T. paprika, 1 t.
ground cumin, 1 t. turmeric, 1 T. chicken bouillon powder (or 3 cubes
mashed) and 6 oz. V-8 juice. Blend briefly to combine, add to meat and stir
til smooth and thickened. Remove 2 c. mixture to a blender, puree and
return. Serve spooned over hot-dogs or in bowls as a chili.
(serves 6)
===============================================================
From: "Chris" 
To: phaedrus@hungrybrowser.com
Subject: Detroit Chili Dogs Recipe - Food.com - 443224
Date: Friday, August 23, 2013 9:41 PM

Detroit Chili Dogs - Food.com

The recipe I forwarded to you was one that we made for New Year's a couple of years ago.  It turned out well enough that we posted it to Food.com.

As you obviously know, the concept of Detroit Coney chili/sauce is deep and convoluted.  Recipes have become co-mingled (as is ours) with the taking 
of the prominent, common, agreed-upon ingredients, and then dropping back 5 yards and punting as to the spices & etc. 

Its pretty much a given that Detroit coney chili starts with heart, ground beef, and suet.  That's where the texture, flavor, and overall fat attributes 
come from.  From there, its all interpretation. 

We just wanted to throw our recipe into the fray, since our family and friends who tried it with us all said it was pretty much as we all could remember.  
Unfortunately, none of us venture down into the city to refresh our memories. 

Thanks.  
Chris. 

More Hot Dog, Chili Dog & Coney recipes


Flint, Michigan Coney Sauce

----- Original Message ----- 
From: "barry"
To: phaedrus
Sent: Tuesday, December 02, 2003 1:09 PM
Subject: chilli sauce

> Hi
>
> Can you find the recipe for Flints original coney island coney dog chili
> sauce. This is flint michigan
> " The original coney island" . They are no longer in business. I think
> they publised theirt recipe in the 50's.
>
> Thanks
>
> Barry

Hello Barry,

See below.

Phaed

More Coney Recipes

Original Flint, Mich. Coney Island Hot Dog Sauce

1TB butter
1TB margarine
1-1/2 lb LEAN ground beef
2md onions minced
1   clove garlic minced
3TB chile powder
1TB prepared mustard
1   (6oz) can tomato paste
1   (6oz) can water
4 / 5    cheap skinless hot dogs
    salt and pepper to taste

Do NOT brown beef before using!!
Combine all except hot dogs and simmer until thick.
Grind the hot dogs [or chop in food processor] stir in
and cook 15 min longer.

Store in frig or freeze some.

Use over GOOD casing type hot dogs with chopped
onions and mustard.  The big secret in this recipe is the
ground cheap hot dogs. This is the original Flint [MI]
Coney Island sauce.  Best around anywhere.
------------------------------------------------------
Capitol Coney Island Sauce (Flint, Mich.)

1 tablespoon margarine
2 medium onions, ground
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chili powder
1 tablespoon prepared mustard
1 1/2 pounds ground round
6 ounces tomato sauce
6 ounces water
5 Koegel Vienna hot dogs

Combine everything except hot dogs and simmer until thick. (Do not brown
ground round first.) Grind the hot dogs and add to the sauce. Stir. Simmer
20 minutes longer. If sauce is too thin, add a few crumbled soda crackers.
Serve over Koegel's Vienna hot dogs in buns.
 

More Hot Dog, Chili Dog & Coney recipes


Milani's Buccaneer Dressing Clone

From: "Bonnie" 
To: phaedrus
Subject: Milani's "Buccaneer Dressing"
Date: Tuesday, December 02, 2003 11:12 AM

Phaed: Try this one, next time:

3/4 cup Best Foods or Hellman"s mayo
2 Tablsp. good quality honey-mustard salad dressing ( I use Marie's)
1/4  teaspoon garlic powder
dash paprika
Mix well...keep refrigerated; serve on turkey sandwiches
=================================================================
From: "Rider" 
To: phaedrus@hungrybrowser.com
Subject: Buccaneer dressing
Date: Wednesday, October 07, 2015 3:49 PM

 From
http://hungrybrowser.com/phaedrus/m091703.htm#3

FYI - Stonewall Kitchens Roasted Garlic Aioli is about a dead ringer
for Buccaneer dressing - we love it and its available online.

Stonewall Kitchen

I am not affiliated with them in any way..

Thanx

Sesame Chicken

From: Cynthia
To: phaedrus
Subject: Sesame chicken
Date: Wednesday, December 03, 2003 3:07 AM

I too have been trying to duplicate the sesame chicken recipie, but to no
avail.  Last week I came across a recipie, changed some ingredients, and it
WORKED!  Best sesame chicken I've ever had, bar none.

Combine in a bowl:
2 tablespoons water
3 tablespoons seasoned rice vinegar
3 tablespoons sesame oil
2 tablespoons toasted sesame seeds (I add more because I like lots of seeds)
3 tablespoons brown sugar (add more to taste, depending if you like it sweeter)
1/2 teaspoon Chinese hot chili oil (again season to taste depending how hot
you like it)
1/2 small FRESH lime juice

Pour into saucepan
Make a cornstarch paste (using water) and pour into above.  Simmer until
slightly thickened.

Chicken:
Chicken tenderloins cut into bite-sized pieces
Combine flour, garlic powder, salt, pepper and put into zip lock bag.
Put chicken into bag with flour mixture to coat well.
Deep fry chicken until golden brown
Put chicken into a bowl and pour most of the sesame dressing and toss.
Place chicken on a bed of shredded cabbage (available in stores already shredded)
Pour remaining mixture over and serve hot.

If you want to use the dressing cold, do not add cornstarch, but pour over
shredded cabbage and sprinkle some shredded carrots and chopped cucumber
(without seeds) on top.

This is really good and works wonderfully both hot and cold.

Medieval Carving Wax

----- Original Message ----- 
From: "Maya" 
To: phaedrus
Sent: Wednesday, December 03, 2003 5:35 PM
Subject: Medieval Carving Wax Recipe

Hi there -

I hope you can find this because I have run out of places to search.  I am
jeweler doing research into methods used in the Byzantine and Middle Ages.
I have found numerous references to making carving wax for use in lost wax
casting using beeswax and turpentine, but I cannot find any specific
recipes.  There are a few modern ones but they contain ingredients such as
paraffin that are contemporary.  I need one with natural ingredients that
would have been used in the Middle Ages that does not include things that
are hazardous or toxic such as lead.

I really hope you can help with this.

Thanks....  Maya

Hi Maya,

Well, from the information that I could find, medieval jewelry casters used pure beeswax for this purpose. Nothing that I found mentioned a recipe, as such.

Take a look at these websites for info & tips:

Signet-Ring Armor-Mount Pewter

If you need a source for beeswax, try these sites:

Peavy Beemaid Curry's Silver Bow Honey

If none of this turns out to be what you want, get back to me.

Phaed

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