COPYCAT LAFAYETTE CONEY ISLAND SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



CopyCat Lafayette Coney Island Sauce image

This is pure nostalgia. This is as close to perfect as it gets. When I worked in Detroit, I ate hundreds of these and there is nothing like it in the world. The Lafayette coney island sauce is unique. When I smelled this, I smiled, when I tasted it, I wept. I would swim in it if it were possible. If you want the Detroit Coney...

Provided by Sherry Peyton

Categories     Other Sauces

Time 35m

Number Of Ingredients 8

1 lb lean ground beef
3 Tbsp canola oil
14 oz chicken stock
4 Tbsp flour
1 Tbsp each, chili powder and paprika
1 tsp each cumin and tumeric
3 cubes chicken bouillon
6 oz v-8 juice

Steps:

  • 1. Heat the oil in a large saute pan and brown the meat in it until no longer pink. Use a potato masher to break it up into very small bits.
  • 2. In a blender, add all the rest and whirr up for a couple of seconds. Pour into the cooked meat, and heat until it comes to a soft boil and it thickens up.
  • 3. When done, remove 2 c from the pan and return to blender and puree. Pour back in the pan. You are done. Serve at the table with a ladle.
  • 4. Proper coney eating etiquette: place two buns on a plate, add a hot dog to each. Ladle about 2-3 tbsp of sauce on each. Throw on a handful of raw diced onions and squiggle some ballpark mustard atop. Grab a fork!

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »