Angelo's Coney Island and a Giveaway!

A few weeks ago I attempted to make Angelo's Coney Island Hot Dogs and although the recipe was good, it was not even close to the original recipe. And being I lived in Flint, Michigan for many years I know Angelo's almost too well.



A few days after I posted my failed attempt at duplicating Angelo's Famous Coney Dogs, I received a very nice note telling me that the Coney Island recipe I had used was not correct and the person that sent the email is none other then former DePaul Basketball Star Marty Embry!

But what does Marty Embry have in common with Angelo's Coney Island Hot Dogs?





Marty Embry, chef, father, artist, business owner, Coney Dog Aficionado and author of the popular cookbook series "From the Court to the Kitchen" has developed his own secret Spice Mix for an authentic Coney Island Sauce.


Marty graciously sent me two jars of his Coney Sauce Spice Mix. Wasn't that sweet!

Well, I made the Coney Sauce and we loved it! The Coney Sauce is easy enough to make, just brown ground beef or turkey add onions and Marty's Secret Mix and then simmer for 30 minutes. Simple! Of course Mr. Tastebuds had to experiment a bit and sprinkled some the Coney Spice Mix on his baked chicken!

Since I know you want to try an authentic Coney Island Hot Dog and I just happen to have an extra jar of Coney Sauce Spice Mix, I am offering one Jar to one lucky person!




***Update***
Marty just dontated ONE more jar of his Coney Sauce Spice Mix so there will be 2 winners! Thank you Marty!



Look at these gorgeous Coney Dogs! Don't you want to just take a big bite!





You know the drill, if you'd like to try Marty's secret Coney Spice Mix, leave a comment on this post. The winners will be announced, Thursday, February 25th.



If you are interested in ordering the Coney Sauce Spice please visit From the Court to the Kitchen Spices and Apparel. And if you're interested in any of Marty's cookbooks, poetry or artwork you can find a listing at Marty Embry's Storefront.



All Rights Reserved 2008-10 © BigBlackDog

Welcome to the 5th HBinFive Bread Braid

I was so looking forward to making the Red Beet Bread for HBinFive. **WOW** I was not disappointed in the least! This bread was over-the-top fabulous!

One thing this recipe taught me is that I am not a very tidy baker. But grating has never been one of my specialities and grating juicy, red beets is an accident just waiting to happen. I tried to keep the juice contained but honestly afterwards I felt like a member of a CSI team at a multiple murder investigation! Geesh, there were spatters of red beet and juice every where! I was careful to not use anything that could stain easily but one of my spatulas did suffer and it's now a gorgeous shade of pale pink!

I made Hamburger Buns with the Red Beet Dough and served Grilled Turkey Burgers Deluxe. And to dress up the Turkey Burgers just a bit I made a Mayonnaise with Tarragon and Roasted Garlic which is definitely a keeper recipe!







Mayonnaise with Tarragon and Roasted Garlic
Recipe developed by BigBlackDog

6-8 large cloves of garlic, not peeled
4 large egg yolks
1 tsp Dijon Mustard
1 tablespoon water, or more if mayonnaise is too thick
3 sprigs fresh thyme
1 tsp dried Tarragon
5-6 tablespoons extra-virgin olive oil
1 1/2 cups canola oil
2 tablespoons fresh lemon juice
3 Green Onions, finely chopped
Salt and freshly ground black pepper, to taste

Topping: Save some of the chopped green onion stems for garnish.

Heat the oven to 375 degrees.

Take a small piece of aluminum foil. Put the unpeeled garlic cloves in the middle and fold the aluminum foil letter style so it covers the garlic cloves. Roast in oven for about 20-25 minutes or until the cloves are soft. Set aside.

In a food processor or blender add the egg yolks, mustard, water, Thyme, Tarragon, salt and pepper. With the machine running, drizzle the oils in a thin stream until completely blended. If the garlic has cooled squeeze out the softened garlic. Add softened garlic, onions, lemon juice and blend thoroughly.





With the Chocolate Espresso Bread I made Chocolate Cherry Pocket Pies and Mini Loaves of Bread which I sliced and served with fresh Kiwi Fruit drizzled with Ganache. Just click on the title to visit the post and recipe.


Chocolate Cherry Pocket Pies




Mini Espresso Bread with Kiwi and Ganache





If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

Please leave a comment. Every once a while Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don't forget to copy and paste the HBinFive Badge in your Bread Braid post or somewhere on your FB Page. Or you can mention HBinFive but your blog post must be identified with HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up to the Bread Braid Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.


Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!







All Rights Reserved 2008-10 © BigBlackDog

Angelo's Coney Island Hot Dog

Whenever I see a restaurant famous for hot dogs I always think of Angelo's Coney Island in Flint, MI. I lived in Flint for the better part of 12 years and ate at Angelo's many times. It was just a five minute drive from the University of Michigan campus and I could get a quick, tasty lunch for under $3. But even at 20 years old, Angelo's Coney Dog with the secret chili sauce, sent my digestive system into overdrive! I usually ordered a Burger Deluxe with Olives which is actually a Kewpee Burger, now known as Halo Burger, but that's a whole 'nother burger joint in Flint.

This week for HBinFive we are making Hot Dog Buns and I thought it would be fun to introduce Angelo to Mr. Tastebuds...you know a little bit of my past meeting my present, just see how the two of them would get along.

I knew I had a recipe for Angelo's Secret Chili Sauce and found it, buried deep in my handwritten 3by5" recipe file. I used Best's Kosher Hot Dogs, boiled, on a homemade Soft Whole Wheat Sandwich Bread Bun, loaded with Chili Sauce, diced onion and yellow mustard. Mr. Tastebuds managed to eat three Coney Island Dogs, so I think Mr. Tastebuds and Angelo are getting along just fine!

When I made my hot dog buns I manipulated the dough to form a torpedo, baguette or batard shape and they baked up perfectly! The technique is wonderfully demonstrated in the below video:





But I can tell you that this recipe is not Angelo's Coney Island Sauce. Although the Coney Sauce is delicious and actually I liked it better then the original recipe, it is not even close to the real thing, but don't tell Mr. Tastebuds!







Angelo's Coney Island Sauce
Recipe adapted from "not a clue"

1 Tbs Butter
2 med onions (ground)
4 garlic cloves, minced
1 tsp salt
2&1/2 tsp chili powder
1 Tbs prepared mustard
1&1/2 lbs lean ground beef
1 6oz can of tomato paste
3 oz water
4 hot dogs (ground)

1. Grind up the hot dogs in your food processor.

2. Melt butter in large, heavy fry pan.

3. Add onions, garlic and saute for a minute.

4. Add ground beef, making sure to break it up as finely as possible, lightly fry until all pink is gone.

5. Add ground hot dogs, mustard, chili powder, salt, tomato paste and water. Simmer for about 10 minutes or until all water evaporates.










Family Recipes is hosted by Lynda of Lynda's Recipe Box, Laura of The Spiced Life and Shelby of Life and Loves of Grumpy's Honeybunch.





All Rights Reserved 2008-10 © BigBlackDog

Whisk Wednesday -- Truite de Mer, Sauce Verte

This weeks recipe has to be my favorites so far for Whisk Wednesdays! I used almost a lb of salmon fillet for just the 2 of us which should have been plenty but it was not near enough. I wished I had made 2 lbs!!! Gosh it was good and I'm thinking of making it again as a munchie food for Super Bowl Sunday!

The salmon was poached in Court Bouillon. And then Sauce Verte, an herbed spinach mayonnaise, was spread over the fillet and thinly sliced, salted cucumbers were laid over the entire fish to resemble fish scales. I wanted to try making the scales and it was fun. Maybe next time I will try a while fish!!



Truite de Mer, Sauce Verte
Recipe adapted from Le Cordon Bleu at Home

Court Bouillon:
1 carrot, chopped coarse
1 onion, chopped coarse
1 stalk of celery, chapped coarse
Bouquet Garni
1 lemon, quartered
1 c. white vinegar
4 c. dry white wine
3 c. water
Salt

3 1/2 lb salmon trout or salmon

Sauce Verte

Mayonnaise:
2 eggs yolk
1 tsp Dijon Mustard
Juice of 1/2 lemon, abt 2 TBL
Salt and freshly ground pepper
1 1/3 c. vegetable oil
10 oz spinach
4 oz watercress
1 TBL each chopped fresh tarragon, chervil, parsley

Garnish:
3 hard boiled eggs
cucumber
2 lemons


Ooops....I forgot!!!

This week a few members of WWs are going to post pictures of the messy aftermath of making just one recipe from Le Cordon Bleu! It's not that the recipes are difficult at all, but there are many steps involved, ie MANY pots, pans, utensils and small appliances, to layer the flavors which is the essence of French cuisine.

So here's my sink in all it's glory!





All Rights Reserved 2008 © Big Black Dog