Coney Island Hot Dogs, Just Like They Make in Detroit

The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. 

We don’t call it that for obvious reasons, but it does add an entirely new dimension to the old frank. There are many stories, but regardless of how, it only takes one bite to know why.

Like every other ancient American recipe we post, I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan’s version, which I enjoyed, but the word on the street is that it’s not nearly as good as the relatives it spawned.

By the way, I’m assuming that if you’ve had the real thing, you’ll let me know if this is even close. Like I said in the video, it’s a long summer of hot dog eating, and I think this coney “don’t call me a chili dog” is a great way to shake things up. I hope you give it a try soon. Enjoy!

Ingredients for enough Coney Sauce for 8-10 hot dogs:
(all spices are to taste!)

1/2 cup diced onion

1 1/2 lbs. ground beef (lean)

2 tbsp butter

2 clove garlic, crushed

1/2 tsp celery salt

1 1/2 tsp salt

1 tsp freshly ground black pepper

2-3 tbsp chili powder or to taste

1 tsp cumin

pinch cayenne

2-3 cups water

1/3 cup ketchup

- Simmer about 1 hour or until desired texture is reached

Next Up: Coney Dogs

This gorgeous photo comes courtesy of drpavloff. 

Happy 4th of July!

I wanted to wish you all a happy and healthy Fourth of July! I was going to experiment with another 1080p HD upload today, but then I remembered it was a National holiday, and that I don’t need to work today. Still getting used to that kind of thing. 

Anyway, the point is I hope you can join me in not doing any work today…unless you consider grilling and drinking beer work. Have a great long weekend, and as always, enjoy!

By the way, if you're still needing to figure out a fast and very patriotic dessert to bring to that party later, please check out the no-bake, flag cheesecake pictured above!
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Clean Eating Weight Loss Meal Plan 1

Breakfast

Southwestern Eggs on Whole Wheat Toast

Breakfast shouldn't be complicated. No one has the time. This clean eating breakfast is easy, tasty and filling too. 

Get the recipe here. 

Mid Morning Snack

Seaweed Tuna Bite

Seaweed, or nori, is one of the healthiest plants on earth. It's full of vitamins, especially vitamins A and C, and has little calories per serving. According to an article from The Huffington Post, it's a super food that everyone should eat more of.

Today's morning snack is made with dark seaweed with just a bit of sea salt. It also contains tuna, which is full of protein. Plus, these tiny bites are fun to eat. Hope you enjoy.

Get the recipe here.

Lunch

Organic Ground Pork and Cabbage Stir Fry

This recipe is splendid! It's very easy to do, and tastes great. Love the mix of pork and cabbage, and just a little all-natural light soy sauce. 

Get recipe here.

Mid Afternoon Snack

Curry Deviled Eggs

Who doesn't like deviled eggs! This curried version is spicy, unique and absolutely tasty. Try the recipe at this link -> clean eating idea - curry deviled eggs.

Dinner

Five Spice Salmon

Need a break from meats? Try salmon. It's rich in nutrition and tastes great. Plus, it's extremely easy to cook. 

This clean eating dinner recipe uses the five spice powder, which is a traditional Asian spice package containing star anise, cloves, cinnamon, pepper and fennel. It's used in many traditional Chinese cooking, and is full of flavor. I highly recommend you try it.

If you want to get the recipe, please visit clean eating dinner recipe - five spice salmon. 

Dessert

Banana Almond Smoothie

Ah! My favorite meal of the day!

Yes, a clean eating meal plan allows dessert too. Many of them are delicious like today's Banana Almond Smoothie, made with organic unsweetened almond milk and naturally sweetened with dates.

Find recipe at Clean Eating Dessert - Banana Almond Smoothie.

Today's post is brought to you by:

Grilled Marsala Marinated Skirt Steak – Thank You, Chicken Parm!

It’s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case. 

I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and I loved the subtle sweetness the wine added to the tomato.

For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill, and doesn't needs much help, but I loved how this came out. I can only wonder how much better it would have been if I’d actually let it marinate.

The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you'll exercise a little more self-control. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 1/2 pound skirt steak

2/3 cup Marsala wine

1/4 cup ketchup

1 tsp dried rosemary, or 1 tbsp fresh

1 tsp freshly ground black pepper

2 tsp kosher salt

6 cloves garlic, minced

- Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)