senior citizen
02-19-2013, 08:13 AM
My dad used to take us to Coney Island when we were pre school and elementary school. Once we were teenagers we took ourselves to Seaside Heights, New Jersey.....however, I still remember Coney Island, New York. Below is an A&W copycat recipe for the CONEY DOG.
A&W CONEY DOG:
The great American classic treat topped with hearty chili and cheese.
CONEY ISLAND CHILI DOG SAUCE:
1 pound ground chuck
1 teaspoon salt
1/4 teaspoon black pepper
One 6 oz. can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon yellow mustard
1 tablespoon finely chopped onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1/3 teaspoon celery seeds
3/4 teaspoon ground cumin
CONEY DOG:
One 2-ounce Sabrett beef frankfurter
(Or, Nathan's, Hebrew National, Thumann's, etc. but Sabrett used by A&W)
1 regular hot dog bun
GARNISH:
1 tablespoon chopped onion
1 1/2 teaspoon shredded cheddar cheese
DO AHEAD:
Make the chili dog sauce. Saute the ground chuck in a dry saucepan, crumbling it as it browns. Add the remaining sauce ingredients.
Let the mixture simmer, stirring occasionally, until it thickens.
About 30 to 40 minutes.
Let COOL and refrigerate in a covered container until ready to use.
Gently reheat 3 tablespoons, the portion needed for ONE HOT DOG.
Boil water in a saucepan and add the frankfurter; cover the pan, remove it from the heat and let the hot dog sit for 10 minutes.
Microwave the bun for 10 seconds; remove the frankfurter from the water with tongs, and put it in the bun.
Pour the warm chili sauce over the hot dog and garnish with the onion and cheese, if desired. Keep the napkins handy.
Note: Sauce freezes well and can be saved in small covered containers so you can reheat only what you need.
The A&W chain has been around since 1919, starting with frosty mugs of root beer and eventually becoming a full service, nationally recognized restaurant.
A&W CONEY DOG:
The great American classic treat topped with hearty chili and cheese.
CONEY ISLAND CHILI DOG SAUCE:
1 pound ground chuck
1 teaspoon salt
1/4 teaspoon black pepper
One 6 oz. can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon yellow mustard
1 tablespoon finely chopped onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1/3 teaspoon celery seeds
3/4 teaspoon ground cumin
CONEY DOG:
One 2-ounce Sabrett beef frankfurter
(Or, Nathan's, Hebrew National, Thumann's, etc. but Sabrett used by A&W)
1 regular hot dog bun
GARNISH:
1 tablespoon chopped onion
1 1/2 teaspoon shredded cheddar cheese
DO AHEAD:
Make the chili dog sauce. Saute the ground chuck in a dry saucepan, crumbling it as it browns. Add the remaining sauce ingredients.
Let the mixture simmer, stirring occasionally, until it thickens.
About 30 to 40 minutes.
Let COOL and refrigerate in a covered container until ready to use.
Gently reheat 3 tablespoons, the portion needed for ONE HOT DOG.
Boil water in a saucepan and add the frankfurter; cover the pan, remove it from the heat and let the hot dog sit for 10 minutes.
Microwave the bun for 10 seconds; remove the frankfurter from the water with tongs, and put it in the bun.
Pour the warm chili sauce over the hot dog and garnish with the onion and cheese, if desired. Keep the napkins handy.
Note: Sauce freezes well and can be saved in small covered containers so you can reheat only what you need.
The A&W chain has been around since 1919, starting with frosty mugs of root beer and eventually becoming a full service, nationally recognized restaurant.