While living in New York, I found myself frequently longing for the tastes of home. One of the things I especially missed was a “Coney Island” hot dog from Angelo’s. It was very disappointing to learn that the New York version of this tasty treat was a mere chili dog in disguise.
I was born in Flint, Michigan, home of Angelo’s Coney Island and Grill. What started out as one restaurant, over fifty years ago, is now a landmark and a household name. They are proud to be the highest rated Coney Island in the US. Angelo’s original restaurant opened in 1949 and is still serving customers from that location today. They have expanded their operation and have opened several other restaurants, as well.
Everybody eats at Angelo’s. You will find well-dressed doctors and lawyers sprinkled amongst the leather-clad bikers and plain clothes policemen. People come from miles around to eat from their menu which also includes standard Coney Island fare such as burgers, fries, hot and cold sandwiches, salads, fish and chips, roast beef, ham, a variety of pies and much more. Everything is homemade and their hamburger is ground fresh daily.
You can now order Angelo’s Coney sauce from their web site, www.angelosoriginalconey.com.priced at $8.95 for a quart and $29.95 for a gallon.
You can also make it at home, using the following recipe, for a lot less! This recipe is an adapted version of one that was published in the local newspaper, many years ago. It is delicious, freezes well and tastes as close to “the real thing” as you can get. Enjoy!
2 TB butter or margarine
1 1/2 lb LEAN Ground Beef
2 med onions minced
1 clove garlic minced
3 TB Chili Powder
2 TB Prepared mustard
1 6 oz can tomato paste
1 6 oz can of water
8 – 12 skinless hot dogs (If you live in MI, Kogels are a must!!)
Salt and pepper to taste
DON’T pre-brown ground beef . Combine all ingredients except hot dogs and simmer until thick. Grind the hot dogs (or chop in food processor). Add and cook 15 minutes longer.
Serve over hot dogs with chopped onion and mustard. YUM!!