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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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This “Coney†sauce differs in the texture of the meat (smoother, slightly more like a meat gravy than chili), the lack of beans, and a slightly different flavor profile.
For wuff, it was important to boil the meat, not to brown it first. This is a key to the texture. That's why the tomato paste is added late in the recipe. It's easier to boil the meat before the tomato thickens things up so much.
Changes in the flavor profile between "chili" and "Coney" come from the amount of mustard powder and Worcestershire sauce that give it more a 'condiment' quality than a chili and beans flavor.
Vargr's “Coney Island†Dog Sauce
In a large heavy pot, heat over medium-high
1 tablespoon olive oil
and then saute together
1/2 Large onion, minced (or chopped fine)
1 heaping tablespoon minced garlic (or garlic paste)
until the onion is starting to turn translucent.
Add to the pot
1 & 1/2 C water
3 tablespoons cider vinegar
1 tablespoon Sriracha hot sauce
1/2 tablespoon Soy sauce
2 teaspoons “better than bullion†beef base
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid smoke
1/3 cups minced dried onion
1 & 1/2 tablespoons smoked paprika
1 tablespoon chili powder
1/2 tablespoon Ancho chili powder
(You can sub additional "regular" chili instead. Ancho chili
powder is warmer, and doesn't include the additional salt,
cumin, and other spices normally found in most store"chili
powder")
1 & 1/2 tablespoon prepared mustard powder
1 tablespoon ground cumin
1/2 tablespoon ground Roasted cumin (or use more 'regular' cumin)
1/2 teaspoon celery seed
1/4 teaspoon ground black pepper
1/4 teaspoon salt (optional)
(1 teaspoon brown sugar, depending on how sweet the tomato paste is)
Crumble in
1.5 lbs lean ground beef
Let it come to a boil and cook until the beef is done (no pink showing) stirring frequently. If necessary, mash up the beef with a potato masher as it cooks to break up any lumps. (shouldn't be required as boiling the beef breaks it down well).
Add in
1 6oz can Tomato Paste
3 tablespoons Ketchup
Reduce heat and simmer for 2 hours or so for everything to combine.
Add more water if necessary to keep it a very thick sauce. (I ended up with a total of nearly 3 cups over 3 hours simmering).
[NOTE - this stage, once the meat has boiled, can also be done in a crock pot. I'd give it 2 hrs or so on high, 4+ on med. This has the advantage of being able to keep it warm over a longer time, like a big picnic or a food booth. And you can serve right onto the dogs from the crock. You may not need to add as much water either, with the crock, as I did simmering it on the stove.]
You want the sauce thin enough to spread out and not stay in spoonful heaps on the dogs, but not so much it runs off the end of the dog if you tilt it a bit.
To Serve:
Grill some some good quality dogs and serve in some nicely steamed buns, and pour this sauce on top!
Optional - Include some sides of fresh diced onion and shredded cheese to top your Coney with!
~~~~~~~
This is a “first cut†at coney sauce. Will be trying it out on a “true†New Yorker at today's “Memorial Day Hot Dog Social†at his place. He had some Nathan 1/4 pound dogs (the BIG ones) flown in from his family in NY. So hopefully this passes his muster.
Luckily, if I'm not too far out, this sauce is easy to adjust. Not sweet/tomato-y enough? More Ketchup! Needs more 'zing'? Kick in a bit more Sriracha and perhaps a little more Ancho chili, (or even cayenne pepper). And more cumin or chili powder will easily slant it that way. Here's hoping I'm 'close'.
To this wuff's non-NY tastebuds, this is pretty darn good 'as is'. And could even make a really good “Sloppy Joe†as it stands (though perhaps more ketchup is needed for that use.)
Last edited on Sat May 26th, 2012 03:50 pm by Vargr
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