CopyCat Lafayette Coney Island Sauce
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 experience, then do make this. It's an odd recipe, but easy and quick. And if you ask for chili fries in Detroit, it will come covered in this sauce. If you like this recipe see others at my website: mybestcookbook.wordpress.com
- 1 lb
- lean ground beef
- 3 Tbsp
- canola oil
- 14 oz
- chicken stock
- 4 Tbsp
- 1 Tbsp
- each, chili powder and paprika
- 1 tsp
- each cumin and tumeric
- cubes chicken bouillon
- 6 oz
- v-8 juice
1Heat 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.
2In 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.
3When 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.
4Proper 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!