RECIPE: AngAK...I found hot dogs that snap...REC: Dill Pickle Salsa

RECIPE:
dawn_mo

dawn_mo

Well-known member
from reading the link that Marilyn posted about Chowhounds, a lot of people had good things to say about the Boar's Head brand of natural casing hot dogs. It just so happens that the little store I shop at, the one with real butchers, carries the Boar's Head line and agreed to order me some with her next order. Well, I got them today, and just ate one. Yum! They are really good. They carried this brand in San Diego, maybe it is available where you are too. I had it with this delish relish that I got off RecipeZaar. Thanks for the link Marilyn!

* Exported from MasterCook *

Dill Pickle Salsa

Recipe By :Redneck Epicurean/Amy/RecipeZaar

Serving Size : 6 Preparation Time :0:00

Categories : Relishes Salsas

Amount Measure Ingredient -- Preparation Method

1/2 cup dill pickles -- diced1 large tomato

2 tablespoons cilantro -- chopped

1/3 cup onions -- chopped fine

1 tablespoon pickle juice

1 tablespoon oil

salt and pepper -- to taste

Dice the tomato and discard part of the seeds.

Stir together all the rest of the ingredients.

Amy's note: This is one out of my recipe files from Gourmet class. We had to come up with something "different". What's more different than salsa made with a dill pickle? But, it is good, even if I do say so myself. It's not hot, but if you prefer a hotter salsa, use the hot dill pickles. The yield will depend on the size of your tomato. - - - - - - - - - - - - - - - - - - -

 
thanks dawn, I'll look for Boar's Head up here. Our deli's carry Taglio meats. We get a Canadian

brand of sausages too, and I think they have hotdogs as well.

 
Speaking of Hot Dogs - does anyone have a recipe for a coney

dog sauce like the Lafayette Coney Dogs they serve in Detroit. I've even tried the ones where they grind up hot dogs into the sauce but it lacks that special taste.

 
Hi Elenor...

I have never had a coney dog, so I am not sure what you are looking for, but I found this site that addresses the same request. After reading through the posts, I think the one below is the one you are looking for. You might want to reduce the quantity though to try it. It appears that a cow heart needs to be in the sauce, and maybe that is what that special flavor is, or perhaps the lard? You might want to look through the site yourself. Good luck!

Posted by Russ:
In regards to you request I am going to give the recipe for authentic Detroit Coney Sauce. I will also give the proper way to serve it.
First the proper Dog.
Never use a budget dog.
Whenever possible use in this order Koegle, Dearborn, Sabrett,Kowalski,or Boars Head. All with Natural casing!!!!
Dogs must be grilled on a griddle or a cast iron skillet on medium low with a small ammount 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! And hot Dogs can be removed from grill using a fork with the center tines removed usnig a dremel tool with cutting blade leaving only the two outside tines remaining.The only onion to use is a large very white one. It must be chopped very fine to the point that if it was any smaller it would be a liquid. This is imperative as an onion has a different taste when chopped larger. Onion particles will be about 1/8 inch square.

In a very large preheated pot with 1 cup of lard simmer 5 lbs of ground round and a 1/2 lb cow heart ground fine on medium heat until it seperates and turns just brown. This mixture must be stirred recularly and mashed during process to create a kind of rough paste.
In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside. Cut 3 tomatoes in half and roast in a 450 degree oven with a little vegatable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup plochmans yellow mustard,2 tablespoons tumeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder not salt,and 1 tablespoon onion powder. Simmer this down to the proper consistancy.
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.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=5824

 
Coney Island Sauce for Hotdogs

Coney Island Sauce for Hotdogs

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

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.

Deb cafe sandw

 
Thanks Dawn and Marsha.

Will try both recipes - especially the one with the heart. Also enjoyed the "link". Thanks again. Haven't seen any heart around lately but Im sure Ill find it.

 
In case anyone was wondering, conies are white versions of red hot dogs, made

from veal and pork, I think. I think they were made popular from first being served at Coney Island in New York City (hmm, after checking this with Wikipedia, I see that's not exactly true - oh well, that's what I've always heard). They're local favorites here (also called "Snappies"). I never knew their popularity had traveled so far as Detroit though.

From wikipedia: "In other areas, most notably central and western New York, a Coney is a white hot dog, a stronger and more spicey variety of the traditional pork hot dog. These are sometimes also referred to as "white hots." Coney dogs of this variety are usually served bare or with mustard."

I have a cousin who has 5-lb boxes of them shipped to Miami every once in a while. I still have to post my picture of the sausage counter at Wegmans - so much sausage I've never seen! It's at least 20 feet long!

http://www.hofmannhothaus.com/

 
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