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Hey, Chef Kendra here. And today we learn how to make Coney Island Hog Dogs, this is
basically just about the sauce. We have so chopped onion here and we have some ground
beef in our sauce pot that we're going to stir around a bit. Now we're going to add
the onions, we have the heat over medium low. We want to brown the meat and then drain off
the fat, and get the meat back under the heat. Now we're going to add some tomato sauce,
the next thing in is some chicken broth. Once that's in we're going to toss in our spice
blend, which includes stuff like, cloves, cinnamon, paprika, and a few other things.
The link to the recipe is in the about section below. Aright, stir that around and now we're
going to let it simmer, uncovered, on low for 30 minutes. We're going to take our emulsion
blender and buzz it up until is pretty smooth. You can do this in a blender, but this is
easy cooking, guys. Once it's pretty smooth that's about it. This sauce freezes really
well, just let it cool and bag it and freeze it. There are these two legendary Coney Island
hot dogs' spots in Detroit Michigan on Lafayette that have been battling for Coney Island hot
dog supremacy for years. Lafayette Coney Island and American Coney Island sit side by side.
This was my version of those tasty local Coney Island hot dogs. Slide a grilled dog into
a bun, add some of that wonderful sauce we just made, the next thing we're going to do
is add some chopped onions, and the last thing on this classic is a squirt of American yellow
mustard. Please share my videos on twitter and Facebook,
and if you haven't already subscribe. I will see you on Tuesday. Chef Kendra is out. Peace.